I finally gave up on my smoker and decided to get a new smoker. I went with a bigger model but less tech. Yes, its a cheater electric smoker. My 3rd one. I need more space to cook, I don't need help getting my smoke and temp right. :-)
I've also never used injection for flavor except for pork butt or other big cuts of meat. I decided to give it a try. I developed my own injection. Basically like the other recipes you have out on the internet but I'm putting the rub in the injection and using sirracchi.
Full results not in yet but my son and I think its the best sausage we have ever had.
No sauce. Marinated the meat overnight. Injected the meat. Slow cooked the ribs and chicken. Baste it with a combo of butter and apple juice. Using a combination of Apple, Mesquite, Cherry and Hickory wood.
Originally Posted by DJ's left nut:
I at least presume you mean 'per side'. 2-3 minutes on a hot grill will give you raw hamburgers. I take mine off at 140 and that's generally in the 8-10 minute total range (and I don't adhere to the 'flip once' school; I do about 2 minutes and flip; 3-4 flips total).
Yes, per side. And of course, this also is dependent on the size of your patty. I usually do 6 oz. patties in a 4.5" ring. I do only flip once, but don't believe it matters. I don't typically temp my burgers, but based on their doneness, I'm pulling from the heat around 130. [Reply]
Originally Posted by Stewie:
I guess I should have been clear. I season right before going on the grill. Anything else is bad form.
I found a cool trick for steaks and burgers that I think I buy into. Anything I want a hard sear on, I'll put in the fridge for maybe 30-40 minutes before I put them on the grill. The effect of the condenser and evaporator in the refrigeration cycle helps draw off excess moisture from the outside even more thoroughly than a simple paper towel pat-down will and doesn't smush out any extra moisture.
So with burgers I make my patties, lay 'em on a cookie sheet on paper towels, then leave them in the fridge for just a bit while I get my coals lit, spread and steady. Then I throw on the salt and pepper and straight to grill.
Steaks are so firm that it's less useful and a simple paper towel pat is probably good enough, but I really liked the effect on burgers. [Reply]
Originally Posted by Inmem58:
Shits not that serious :-)
This cheap ass AcuRite thermometer was only 2 degrees off from the Maverick, I've had it for years.
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Thermapen isn't about the accuracy. Most thermometers are accurate enough. Thermapen is all about speed. They get an accurate temp in less than 3 seconds. Most others are 10+. [Reply]
Originally Posted by Fire Me Boy!:
Thermapen isn't about the accuracy. Most thermometers are accurate enough. Thermapen is all about speed. They get an accurate temp in less than 3 seconds. Most others are 10+.
My AcuRite is literally 5-7 seconds and it cost $10. Spending $180 to make it go 4-5 second faster is absurd, but if you have money to spend by all means. [Reply]
Originally Posted by Inmem58:
My AcuRite is literally 5-7 seconds and it cost $10. Spending $180 to make it go 4-5 second faster is absurd, but if you have money to spend by all means.
$180? They're Mark 4 pens are like $76 open box specials right now. [Reply]
I went to the Thermapen website and found the basis of their bullshit.
Other digital thermometers found today in retail outlets use a very cheap sensor called a thermistor. The only problem with that is they're relatively slow, taking 20 to 30 seconds to read a complete temperature. Many are even advertised as "Instant Read" and some packages boast a 1 second response time.
I laugh and laugh at this. Thermistors are far cheaper than thermocouples? Thermocouples cost about 20 cents in a Thermapen application. All instant read thermometers that I've seen use thermocouples. They have the golden goose selling a $10 item for over $50. [Reply]
For me the reason I love the speed of the thermopen (and the .10 readout) is the ability to know exactly where your cool spot is.
I can just slowly push forward, watch that dial get colder and colder, then the instant the it goes from XXX.1 to XXX.2, I know I've found exactly where my center is and exactly what the coolest spot in the meat is (and thus my lowest temperature).
With a slower read, you can't do that. You're still kinda guessing on where your middle is. Sure, you can eyeball it, but that's not a real good method. The thermopen is pretty much real-time for that particular application and there's no real way to duplicate it that I've found.
It's the ability to get what amounts to a cutaway view of the meat that will ensure that I always have one. [Reply]
Originally Posted by DJ's left nut:
For me the reason I love the speed of the thermopen (and the .10 readout) is the ability to know exactly where your cool spot is.
I can just slowly push forward, watch that dial get colder and colder, then the instant the it goes from XXX.1 to XXX.2, I know I've found exactly where my center is and exactly what the coolest spot in the meat is (and thus my lowest temperature).
With a slower read, you can't do that. You're still kinda guessing on where your middle is. Sure, you can eyeball it, but that's not a real good method. The thermopen is pretty much real-time for that particular application and there's no real way to duplicate it that I've found.
It's the ability to get what amounts to a cutaway view of the meat that will ensure that I always have one.
Compared to what other instant read thermometer you've owned? [Reply]
I'm not a technical guy, I don't need to know where cold spots are. Actually I never thought about it, once that internal temp hits where it needs to be, I pull it. Never once had I ever had an issue.
If I was some sort of a professional smoker, maybe I would get one? Even then I wouldn't be so sure about it. [Reply]
