1st cook and thermometer ??

[Sixgun]

Well I got the new Southpaw (BSKD) broke in yesterday. As you know the thermometer that came with it was destroyed in shipment so I just guessed. The Pheasants came out great. Did not do the bunny as it is my last one 'till next season. Did not do the Dove boobs either as we love them grilled or fried and hate to experiment with stuff that's hard to replace. Also tossed in a couple of fattys, did not try them yet, will slice and fry with b-fast. All in all, pretty happy.

OK, I have a new thermometer coming from Brinkmann, but what is the deal with the remote thermometers that I see mention of? What kind? Where do ya get them? How much $$ ?

Thanks

Sixgun

[chad]

but what is the deal with the remote thermometers that I see mention of? What kind? Where do ya get them? How much $$ ?


They are accurate, cheap, some have remote units so you can be inside and set and alarm, etc.l

Bed, Bath & Beyond, Lechter's, Ace Hardware :D, Linens & Things, etc. all carry different models. I have on Pyrex and another brand (don't remember what) with remote. The Pyrex single probe models are anywhere from $13 to $20 -- the models with remote seem to start around $35 or so.

Most also have timers which is nice to keep track of total cook times, time to foil, etc.

[BBQchef33]

You can get a deal from Nu-temp on wireless remotes. We have a link to them in the links sections, "official stuff of the brethren". I'll send you instructions on group discount. Otherwise just get a wired remote from linens and things... or bed bath & beyhond. They run between 10-20 bucks. The pyrex is the one i use. You can also get the poulder, but they run close to 30. for that price i would go with the nu-temp.

[racer_81]

You can get a deal from Nu-temp on wireless remotes. We have a link to them in the links sections, "official stuff of the brethren". I'll send you instructions on group discount. Otherwise just get a wired remote from linens and things... or bed bath & beyhond. They run between 10-20 bucks. The pyrex is the one i use. You can also get the poulder, but they run close to 30. for that price i would go with the nu-temp.

Phil - can you send me the instructions on the group discount too please?

My wireless remote has decided to read 32 degrees - all the time.

[Cuelio]

Second on Racer's request, Phil. I wanna get me a Nu Temp.

[Sixgun]

Thanks, look forward to the info on the Nu-Temp.

Can you guys define "smoke ring" for me.

Thanks

Sixgun

[willkat98]

Can you guys define "smoke ring" for me.



That ones easy.

Heaven

[Cuelio]

Can you guys define "smoke ring" for me.

Smoke ring is a reddish-purpleish color that your BBQ'd meat takes on. When your meat is ready, cut a slice and you'll notice that there is a colored rim around the periphery of the meat, when you veiw a cross section of it. I think (being new to cue myself) that the meat reacts chemically to the smoke and the smoke ring forms.

I'ts purty to look at, too.

[willkat98]

Do the sausage log, slice into that.

With a pork tenderloin, you can get the nearly the entire inside pink. Just the very middle is "white". That smoke ring is more of a smoke donut, full inch in all the way around.

Hmmm...smoke donut.

[Arlin_MacRae]

Krispy Kremes over apple wood, yeah. What would you mop 'em with, though?

:lol:

[willkat98]

Raspberry and Cumin

[Sixgun]

Cool, Thanks

Sixgun

[BBQchef33]

Thanks, look forward to the info on the Nu-Temp.

Can you guys define "smoke ring" for me.

Thanks

Sixgun


See that pink around the slices....

thats a smoke ring...

tender, moist and loaded with flavor....


just like your first girl friend. (sorry, couldnt help it). :twisted: