1st cook and thermometer ??

Sixgun · 04-26-2004, 09:16 AM

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 · 04-26-2004, 09:24 AM

Quote:

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 · 04-26-2004, 09:25 AM

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 · 04-26-2004, 09:27 AM

Quote:

Originally Posted by 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.

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 · 04-26-2004, 12:47 PM

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

Sixgun · 04-26-2004, 01:10 PM

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

Can you guys define "smoke ring" for me.

Thanks

Sixgun

willkat98 · 04-26-2004, 01:14 PM

Quote:

Originally Posted by Sixgun

Can you guys define "smoke ring" for me.

That ones easy.

Heaven

Cuelio · 04-26-2004, 03:01 PM

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 · 04-26-2004, 03:06 PM

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 · 04-26-2004, 03:23 PM

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

willkat98 · 04-26-2004, 03:30 PM

Raspberry and Cumin

Sixgun · 04-26-2004, 04:46 PM

Cool, Thanks

Sixgun

BBQchef33 · 04-26-2004, 04:56 PM

Quote:

Originally Posted by Sixgun

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).

04-26-2004, 09:16 AM	#1
Sixgun Is lookin for wood to cook with. Join Date: 04-06-04 Location: Grand Junction, Colorado Downloads: 0 Uploads: 0	1st cook and thermometer ?? 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 __________________ Don't spend all your money on Beer, Women and Shotguns. Save some to spend foolishly.

04-26-2004, 09:25 AM	#3
BBQchef33 Grand Poobah and Site Admin Join Date: 08-11-03 Location: Long Island, NY Downloads: 10 Uploads: 4	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. __________________ Site Administrator and Grand PooBah CBJ with a Fuzzy Blue Hat, 18 Foot Competition Trailer, Customized Klose BYC, Custom Klose built MoAB (Mother of All Banderas) passed on to Big Dog, 1 Double Barreled Lang 84, 1 Heavily Modified Bionic Bandera, 1 Custom Super Medium Stickburning Spicewine w/stoker, 1 XL BGE, 1 Mini BGE, 1 Pit Barrel Cooker, 3 WSMs, 3 Weber Kettles, an NB Hondo, A Modified Brinkman Horizontal, DCS 48" Grill, a Broilmaster P3, a covered, pellet pooping FEC100, and our duck died. :( News Flash: "A mans worth is judged by the weight of his integrity " You know your getting older when you choose your cereal for the fiber, not the toy Smoke on KC. WWW.BBQ-BRETHREN.COM

04-26-2004, 12:47 PM	#5
Cuelio is one Smokin' Farker Join Date: 01-06-04 Location: Minneapolis, Minnesota Downloads: 0 Uploads: 0	Second on Racer's request, Phil. I wanna get me a Nu Temp. __________________ Brinkmann Cimarron (Binkie) Weber Performer (Fudo) with Smokenator 1000 Treager Texas Outers electric cold smoker Lump in the soles of my shoes My avatar is M-57 the "Smoke Ring nebula", in memory of "e".

04-26-2004, 01:10 PM	#6
Sixgun Is lookin for wood to cook with. Join Date: 04-06-04 Location: Grand Junction, Colorado Downloads: 0 Uploads: 0	Thanks, look forward to the info on the Nu-Temp. Can you guys define "smoke ring" for me. Thanks Sixgun __________________ Don't spend all your money on Beer, Women and Shotguns. Save some to spend foolishly.

04-26-2004, 03:01 PM	#8
Cuelio is one Smokin' Farker Join Date: 01-06-04 Location: Minneapolis, Minnesota Downloads: 0 Uploads: 0	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. __________________ Brinkmann Cimarron (Binkie) Weber Performer (Fudo) with Smokenator 1000 Treager Texas Outers electric cold smoker Lump in the soles of my shoes My avatar is M-57 the "Smoke Ring nebula", in memory of "e".

04-26-2004, 03:06 PM	#9
willkat98 somebody shut me the fark up. Join Date: 08-11-03 Location: Chicago Western Burbs, but always south of Madison Downloads: 0 Uploads: 0	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. __________________ . Bill-Chicago "Everyone has a plan until they get punched in the mouth." - Jack Reacher Bandera, M-BGE, WSM, Gold Kettle, Kenmore Gasser, 36Qt Turkey Fryer, ECB, Dutch Oven

04-26-2004, 03:23 PM	#10
Arlin_MacRae Moderator Join Date: 04-14-04 Location: Choctaw, OK Downloads: 1 Uploads: 0	Krispy Kremes over apple wood, yeah. What would you mop 'em with, though? __________________ Arlin MacRae NB El Dorado Offset, Primo Oval Junior, Traeger Model 075 Pellet Pooper, Big Chief, Kingfisher Kooker 14" gas/wood combo, PBC Brethren Edition Home Brewer, Murderer of Squirrels, Armadillo Inspector Flaming Pig Head Mod Black (Stealth) Thermapen Driver - you saw NOTHING Certified KCBS BBQ Judge Missin' KC...

04-26-2004, 03:30 PM	#11
willkat98 somebody shut me the fark up. Join Date: 08-11-03 Location: Chicago Western Burbs, but always south of Madison Downloads: 0 Uploads: 0	Raspberry and Cumin __________________ . Bill-Chicago "Everyone has a plan until they get punched in the mouth." - Jack Reacher Bandera, M-BGE, WSM, Gold Kettle, Kenmore Gasser, 36Qt Turkey Fryer, ECB, Dutch Oven

04-26-2004, 04:46 PM	#12
Sixgun Is lookin for wood to cook with. Join Date: 04-06-04 Location: Grand Junction, Colorado Downloads: 0 Uploads: 0	Cool, Thanks Sixgun __________________ Don't spend all your money on Beer, Women and Shotguns. Save some to spend foolishly.

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