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Unread 09-09-2009, 08:06 AM   #65
Divemaster
somebody shut me the fark up.
 
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Quote:
Originally Posted by landarc View Post
Thanks for the save Jeff. I do think it will be a good experience to develop the same bad habits I have. Actually, I have had a lot of butt cooks where things have not gone right once I got to the final few hours. I tend to like to know what is going on so I check, at least every 20-30 minutes or so. Once I get the sense that things are close, I now know that I have to pay attention. I think it is a lot like a ladder, 165F is just another rung on the ladder, towards getting done.
There was no save involved... You were right (did I just say that out loud?)...

My problem is that after 20 years of cooking Que, I forget about some of the exceptions... Do I check it when it hits 165*? I look at it, maybe feel the bone if it's really pulled back, but generally, no, I don't... But then there are the exceptions where experience has told me that some thing just isn't right... May have been a REALLY lazy pig... I don't know, but those are rare...

Quote:
Originally Posted by landarc View Post
There is an old maxim in BBQ, 'You ain't cooking if you are looking', but, since I cook be feel and not temps, except as a reference point, I need to look once in a while.
Again, different strokes for different folks... Once I look at it at 165*, I like to ignore it until it hits 195*... That's just me... Most of my cooks are on the 'Mistress' and once you open her up it takes a while to get her back up to temps, especially during the winter so I'd just rather keep her closed up...


Quote:
Originally Posted by B3 View Post
Thanks for the link Bandit.


Mike, believe me, literally 90% of what I did was discovered on this site. Without it... I may have never moved past the gasser.

bbqfans, next time I assure you that I will be aiming for "phenomenal."
That's the right idea!
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Jeff
CBJ# 23376
Stockcar BBQ
Race Fast, Cook Slow, and Enjoy Life!
If it don't come off a smoker, it's just a side dish!

Lang 60 Patio (The Mistress), Black Stainless Lang 36 (Little Princess), Large BGE (Ramona), Big Green UDS (Cottage Cooker), Brinkman SnP Pro (Little Bubba-Retired), 8 Burner Gasser, 3 - 22.5" & 1 - 18" (circa 1975) Weber Grills, & a Weber Smoky Joe.
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