The inkbird WiFi thermometer works flawlessly and is priced nice !
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The inkbird WiFi thermometer works flawlessly and is priced nice !
Not having a temp gauge of some sort, contributed to the problem. Unable to monitor IT, it's basically guess work. Which works for wings and St. Louis style ribs. Everything else is time & temp.Quote:
Originally Posted by Irving
Surprised you don't have any kind of meat thermometer.
some of the ones i have not posted pics of b4.
https://i.imgur.com/EdtSnxmm.jpg https://i.imgur.com/O23SWRzm.jpg
https://i.imgur.com/lhmj6Iem.jpg with one answer to . What can i make with leftover pulled pork
https://i.imgur.com/a6hWeSPm.jpg
more pulled pork
https://i.imgur.com/Cg8uSb6l.jpg
spatchcock clucker. Light baking powder rub 3-4 hrs before cook time, let sit uncovered in frige. AWAY from other foods and containers.. While smoker is warming up, i'll remove clucker. stuff some garlic and red peppers under the skin. Light coating of mayo, then seasonings to taste.
https://i.imgur.com/72gfHdil.jpg
4.2 lb leg of lamb, sans shank
https://i.imgur.com/aai6c63l.jpg
and one of the more requested, Meatloaf.
So many ways to cook using a variety of ground meats. I think this one was antelope and pork. Others i've used, my homemade pork chorizo, or hot italian sausage. with either goat, lamb, or antelope. Usually 2 lbs of pork to 1-2 lbs of other meat choices. Free formed to equal weight loaves.
https://i.imgur.com/diuyFw5l.jpg
https://i.imgur.com/XE9ms3Yl.jpg
mmmmmmmm, meatloaf.
That looks great, Great-Kazoo :)
Thanks. Outside of bread crumbs, eggs, and milk. I use almost the same recipe, meat wise, for my chili con carne. Then throw in a nice handful of roasted, diced, poblanos and what ever flavor that strikes me with chili powder.Quote:
Originally Posted by arbol
10lbs of Ribeye for family shindig. Outta da marinade an intu da smoka.
More BBQ than smoke, low and slow to 125?, only couple short, small smokes til ready to slice and grill to order.
https://uploads.tapatalk-cdn.com/202...8e3db5bff5.jpg