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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 05-08-2010, 04:49 PM   #16
T-Man
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It's done when it's done.....
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Unread 05-08-2010, 04:52 PM   #17
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Oh, "la mouche à merde" - they are out today---- I think it time for fly fishing.

By the way - Ricky Martin assistant "Antoine" is not a "really reliable source" no matter how much someone may smell like him.
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Unread 05-08-2010, 04:52 PM   #18
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I wish I could patent the look when you tell people "its done when its done" They always think ur being rude.
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Last edited by barbefunkoramaque; 05-08-2010 at 05:26 PM..
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Unread 05-08-2010, 05:48 PM   #19
JD McGee
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I use remote temp probes for comps to get a little shuteye...my backyard q is a different breed of critter...I only use the probe for probing...it's STILL done when it's done... Rant on brothers...
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Unread 05-08-2010, 06:03 PM   #20
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Huh???? It's not done before its done.

Back to setting up the PC based data aquisition system to monitor my 12 thermocouples and 17 RTD's, after 14 hours 3.5 minutes of exact temperature control updated with MMS picture and data text messages then on to the "Analysis paralysis" phase using the Internationaly known 6 sigma system that has almost totally ruined what is left of Manufacturing in the USA.

After all this I just don't understand why my brisket is now jerky.
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Unread 05-08-2010, 06:56 PM   #21
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Temp gauges are essential for cooking chicken.
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Unread 05-08-2010, 07:09 PM   #22
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Quote:
Originally Posted by Rich Parker View Post
Temp gauges are essential for cooking chicken.
Really? I thought shaking hands was?

You have to have competed in Texas to get that one.
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Unread 05-08-2010, 07:11 PM   #23
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Quote:
Originally Posted by 1_T_Scot View Post
Huh???? It's not done before its done.

Back to setting up the PC based data aquisition system to monitor my 12 thermocouples and 17 RTD's, after 14 hours 3.5 minutes of exact temperature control updated with MMS picture and data text messages then on to the "Analysis paralysis" phase using the Internationaly known 6 sigma system that has almost totally ruined what is left of Manufacturing in the USA.

After all this I just don't understand why my brisket is now jerky.
we all know I use a Stoker System so the joke is on..... LOL
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Unread 05-08-2010, 07:33 PM   #24
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Quote:
internal temp at 7 - 122
internal temp at 7:15 - 122
internal temp at 7:30 - 122.43
internal temp at 7:45 - 122.5
internal temp at 8:00 - 123
internal temp at 8:15 - 123.21223
internal temp at 8:30 - 121
internal temp at 8:45 - 120
internal temp at 9:00 - 121
internal temp at 9:15 - 122
lmao......
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Unread 05-08-2010, 08:42 PM   #25
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Quote:
Originally Posted by 1_T_Scot View Post
Internationaly known 6 sigma system that has almost totally ruined what is left of Manufacturing in the USA.
You a blackbelt?

Anyway, thanks Donny for bringing up a valid point in your usual P.C. fashion (or lack of P.C., depending on which side of the topic you are on). LOL

Not to hijack but, cooking wings on the kettle tomorrow, you think I should put the thermo in the 1st or 2nd joint? Thanks in advance for any info.

Jeff
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Unread 05-08-2010, 08:48 PM   #26
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I wish I could patent the look when you tell people "its done when its done" They always think ur being rude.
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Rude..? Almost had to fight 'em.....

As far as meat temp probes... (have one in my cookshack)... Man , if you stick one in your butt...LOL..as in boston butt , shoulder butt etc. and you think you got it properly positioned , centered etc.. It could be placed in a fat pocket then your screwed on temp. reading's..... I just use it as a guide , l check the meat after about 10 hrs (depending on what I am cooking /and at what temp. ).. I use a thermapen... But I used to use a Ice pick....So if the thermapen feels like using a Icepick ..we are good to go..
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Unread 05-08-2010, 10:36 PM   #27
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Quote:
Originally Posted by jeffjenkins1 View Post
You a blackbelt?
Nope, I have attended more meetings and worked on more projects than I care to count. The Blackbelt is the person that gets credit for all of the work the rest of us do.
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Unread 05-09-2010, 12:56 AM   #28
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I work in IT as my day job, and I have more than a few gadgets on my smoker. When talking about Social Networking I have been known to put my smoker up on the screen as an example of a mobile device. (I can move it, and it can send twitter messages, so why not?)

Given that, the meat is still done when I can bend, touch, or probe it to my satisfaction.
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Unread 05-09-2010, 08:43 AM   #29
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I've done enough Butts & Briskets to know when to try probing, it's not rocket science. On the other hand, as I've posted, I cooked my 1st Tri-Tip last night. I stuck the maverick probe in it because I really didn't know what to expect on my cooker. Patio Daddio's recipe said to shoot for a cooking temp of 350, cook for about an hour on one side to 120° then flip, cook for about 1/2 hr on the other to 130°. I know my Traegers burn on the hot side. So I set it on 325. The T-T reached 120 in 45 min. & was done in an hour. Without the temp probe I would've over cooked it. I probably won't use the maverick on the next T-T but I think it helped me on the 1st one. So, I think good thermometer can help out in certain situations. But, I don't think they're something anyone should place all their faith into all the time.
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Unread 05-09-2010, 09:35 AM   #30
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cool, now i don't have to buy a remote probe or wear a watch.

never was interested in mists mops hypodermics.

meat smoke spices sauce (if you must).
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