Watcha cookin'?

Quote:

---

Originally Posted by hatchgreenchile

So much smoke stoke! I love it.
We did 9 lb of pork shoulder yesterday @ 250 over apple, turned out excellent.
Any recommendations for a temp probe?

---

If I was buying a new one, this is what I'd get: http://www.thermoworks.com/Smoke.

I'm assuming you're talking about a remote probe thermometer, where you can remotely monitor temp of both the meat and the interior of the smoker. If you want just an instant read thermometer, then I like this one: http://www.thermoworks.com/Thermapen-Mk4

exactly the same thing as the javelin but $60 more. That's a couple of briskets! ;)

Quote:

---

Originally Posted by Pegleg

If you want just an instant read thermometer, then I like this one: http://www.thermoworks.com/Thermapen-Mk4

---

Quote:

---

Originally Posted by oftpiste

exactly the same thing as the javelin but $60 more. That's a couple of briskets! ;)

---

My wife worked in restaurants for years, and never used anything more expensive than $10. Pretty much just like this one. The one we have has lasted us at home for 6 years of almost daily use. Same battery even.

^^^ FWIW coming and from a hack like myself I gotta agree. We have a cheap instant read digital. Works great.

Quote:

---

Originally Posted by Mazderati

Arugula? First time I've seen it termed rocket but a search shows rocket may predate arugula. Probably my favorite salad green.


Made eggplant parm for the first time tonight. Recipe called for layered eggplant like a lasagna. Will cut the slices a little thinner and prepare more like chicken parm next time.

---

They called it rocket when I was in Rome..confused the hell out of me..

Quote:

---

Originally Posted by Pegleg

One slightly weird thing - the brisket's internal temp stalled out at 201 for some reason. I was shooting for 203 (which Amazing Ribs recommends), and it never got there. I waited for 2 hours at 201, then it actually went down to 199 and I just pulled it. After resting it for a couple of hours in a faux cambro, it was actually a little overcooked. Any idea what happened there?

---

were you opening/closing the lid a bunch?

Slow cooker broth...
https://uploads.tapatalk-cdn.com/201...14c4615d02.jpg
Veg trimmings and bones all go in a bag in the freezer. A gallon bag makes a big batch.

Yesterday
https://uploads.tapatalk-cdn.com/201...9b1c3781ad.jpg

I also smoked a tritip on Saturday (no pics) and gave about a 5th of it to the dog for his bday.

We will stretch the meat out for most of week; yummy left overs all week long!

Attachment 207073
the other red meat

Oh fuck I want that

Quote:

---

Originally Posted by acinpdx

were you opening/closing the lid a bunch?

---

Nope. Opened it once to check with an instant-read thermometer to double check the probe that was in there, and both said 201.

Quote:

---

Originally Posted by oftpiste

exactly the same thing as the javelin but $60 more. That's a couple of briskets! ;)

---

All I can say is that I went through several cheaper ones prior to getting the Thermapen, and it's head and shoulders above them. A couple of them died or got inaccurate (with no way to calibrate). One we got from the restaurant supply store for $15 was pretty good and lasted several years, but the read time was slower. I received the Thermapen as a gift - I know it's spendy, but damn does it work better than the rest. Super fast read time really makes a difference, as does the built-in automatic backlight (especially for checking meat on the grill in the dark). Given that it's something I plan to use for the next couple of decades, it seems worth the investment. (I haven't tried the Lavatools Javelin, but based on the reviews it sounds like it has some customer service issues if you have a problem. It's probably fine, but I'm a fan of the invest-once-and-be-done approach for kitchen gear - it's saved me money in the long run since I stopped buying the cheaper versions of everything.)

In many things I follow the same rule, but I also have a bargain fetish as evidenced by my recent grill acquisition above and my many sets of ski poles (among other things) bearing Goodwill price tags. :fm:

FWIW, I'm going on 3 years with the Javelin without issue or malfunction of any kind. I did look at Thermapens and wouldn't have thought twice had I been given one as a gift!

I've had the same experience with the $8 ones. They just don't last very long.

Quote:

---

Originally Posted by Pegleg

All I can say is that I went through several cheaper ones prior to getting the Thermapen, and it's head and shoulders above them. A couple of them died or got inaccurate (with no way to calibrate). One we got from the restaurant supply store for $15 was pretty good and lasted several years, but the read time was slower. I received the Thermapen as a gift - I know it's spendy, but damn does it work better than the rest. Super fast read time really makes a difference, as does the built-in automatic backlight (especially for checking meat on the grill in the dark). Given that it's something I plan to use for the next couple of decades, it seems worth the investment. (I haven't tried the Lavatools Javelin, but based on the reviews it sounds like it has some customer service issues if you have a problem. It's probably fine, but I'm a fan of the invest-once-and-be-done approach for kitchen gear - it's saved me money in the long run since I stopped buying the cheaper versions of everything.)

---

Same company makes one called a thermapop, for about 20. Takes a few seconds, but a lot less $$.

Quote:

---

Originally Posted by irul&ublo

Same company makes one called a thermapop, for about 20. Takes a few seconds, but a lot less $$.

---

True, but those few extra seconds make a difference. I got my dad (who's a big BBQ guy) a Thermapop a couple of years ago, and he liked it OK, but last time I visited I noticed that it was sitting unused in a drawer and he was using a Thermapen. I asked and he said the Thermapop was just too slow, which made it annoying to use if you're used to a faster readout. The Thermapop is a good deal, but if you want a really good thermometer then you'll want the faster readout.

Unrelated: made some trout last night on the grill. Stuffed with lemongrass, limes, cilantro, and shallots and grilled, then served with a sauce made of coconut milk, more cilantro, fish sauce, lime juice, and garlic. Tasty as all getout, though not particularly photogenic.

Attachment 207394

https://uploads.tapatalk-cdn.com/201...2834fe1579.jpg
This thing, a Thermoworks, reads basically instantly -- you can see the temp change as you push it thru.

Years ago my buddy's dad, who worked in the food industry, just handed me one of these out of the blue:

http://en-us.fluke.com/products/ther....html#overview

(except its the old Raytec version)

Absolutely kick ass, INSTANT read, accurate AF and pretty bomber. It goes through a 9v every 2 or 3 years and it gets lots of use. The IR scanner is really useful for checking oil and cooking surface temps.

Quote:

---

Originally Posted by steepconcrete

This thing, a Thermoworks, reads basically instantly -- you can see the temp change as you push it thru.

---

Thermoworks is the company that makes the Thermapen and Thermapop. This is another version - it's a little slower than the Thermapen and Thermapop, but still solid and for $19 hard to beat.

All of the Thermoworks products are really well built and designed. It's mostly just a question of how quickly you need it to read. If you're used to a really fast (3 second) readout, then 5-6 seconds seems slow. If not, then you're probably fine.

^ could they have improved it? This thing is fast

Edit- doing the finger test it is about 3-6 seconds. Sure seems fast to me!! Then again I was using this before https://uploads.tapatalk-cdn.com/201...1e9bc3404c.jpg

Next time I boil water I'll check for time and accuracy. Just for shits and giggles

Anyone have any experience with small electric slicers? I want something that doesn't have to live on the countertop and will slice cured meats paper thin reliably.

A little Painted Hills Rib-Eye at camp last week. The only picture I took in 3 days... didn't have proper tools to boil, so had to go with cast iron. Sorry DD.https://uploads.tapatalk-cdn.com/201...ff6697e8f4.jpg

Quote:

---

Originally Posted by oftpiste

Anyone have any experience with small electric slicers? I want something that doesn't have to live on the countertop and will slice cured meats paper thin reliably.

---

Every single one I've seen kinda sucks. I think it must have something to do with the small diameter blade?

Quote:

---

Originally Posted by oftpiste

Anyone have any experience with small electric slicers? I want something that doesn't have to live on the countertop and will slice cured meats paper thin reliably.

---

Would a manoline work? Seems like if the blade is sharp enough and the meat is cured (so it's firmer than raw meat), it should work for occasional use. I've never heard of anyone being happy with a small electric slicer.

http://www.gunaxin.com/wp-content/up...eld-slicer.jpg

Nope. Tried that. Unfortunately.

Quote:

---

Originally Posted by Pegleg

Would a manoline work? Seems like if the blade is sharp enough and the meat is cured (so it's firmer than raw meat), it should work for occasional use. I've never heard of anyone being happy with a small electric slicer.

---