BBQ Chicken & Adolle sausage w/ Pron & Pic Heavy

[Derek]

Nice pics. How was the Andouille alone?

Thanks, And it was awesome, the other 2 links I'm making chili with.

 

[Derek]

Derek, are you sure your thermo is correct? There is no way that chicken is 225F internal and that moist. At least, in my experience, chicken even a little over 170F is dry and hard.

How do I calerbrate it again properly so I know it's right? I knew it was good at eagle using another thermo meter. but I don't have that one handy.

 

[Ron_L]

Ronelle bro.....225 makes it mo' betta. :heh:

And to think that's I've been settling for less betta all this time :-D

Derek... There is no way that chicken at 175 degrees is rubbery and raw. Either you're thermometer is way off, or you are measuring in the wrong place, or you are not using a thermometer designed for measuring meat temperatures. Something is not right.

We've been through this before. Check you're thermometer in boiling water to get 212 (or something close, a degree or two is good enough) then check it in ice water to get 32.

When you test the chicken, put the thermometer into the meatiest part, near, but not touching, the bone, and try to get th tip of the thermometer (where the sensor is) in the middle of the meat vertically. If you go in too far the tip could be too close to the outside of the chicken on the bottom, or even poking through, and giving you a false reading.

Also, what type of thermometer is it? A thermometer designed for use in an oven or a deep fryer may not read properly when stuck into a piece of meat.

If you're serious about cooking competitions I would suggest buying a good thermometer. A bunch of us swear by the Thermapen, but you don't have to spend that kind of money right away. The same company (Thermoworks) makes a couple of lower priced thermometers that are fast and accurate. Take a look at these...

http://www.thermoworks.com/products/low_cost/rt600c.html

or

http://www.thermoworks.com/products/low_cost/rt301wa.html

 

[Derek]

And to think that's I've been settling for less betta all this time :-D

Derek... There is no way that chicken at 175 degrees is rubbery and raw. Either you're thermometer is way off, or you are measuring in the wrong place, or you are not using a thermometer designed for measuring meat temperatures. Something is not right.

We've been through this before. Check you're thermometer in boiling water to get 212 (or something close, a degree or two is good enough) then check it in ice water to get 32.

When you test the chicken, put the thermometer into the meatiest part, near, but not touching, the bone, and try to get th tip of the thermometer (where the sensor is) in the middle of the meat vertically. If you go in too far the tip could be too close to the outside of the chicken on the bottom, or even poking through, and giving you a false reading.

Also, what type of thermometer is it? A thermometer designed for use in an oven or a deep fryer may not read properly when stuck into a piece of meat.

If you're serious about cooking competitions I would suggest buying a good thermometer. A bunch of us swear by the Thermapen, but you don't have to spend that kind of money right away. The same company (Thermoworks) makes a couple of lower priced thermometers that are fast and accurate. Take a look at these...

http://www.thermoworks.com/products/low_cost/rt600c.html

or

http://www.thermoworks.com/products/low_cost/rt301wa.html

Thank you Ron, and I could be measuring in the wrong but I don't think so ( Jerry showed me where to measure ).

And Yes I'm serious about the comps. There is no dought about that. and I'm slowly slowly getting all my stuff.

Next is the weber thermo or a thermo from thermo works as you stated.

By the way it's a no brand thermo meter from Wallmarts and I have no clue if it's an oven meter or a grill meter, But that will change asap.

 

[Derek]

What about this one Ron? ( it claims to b high accuracy )

http://www.thermoworks.com/products/thermapen/tpen_white_hiacc.html

 

[Ron_L]

That's the Thermapen that I mentioned above. As the big red text on the web page indicates, that model has been discontinued. You may be able to get a deal on a refurb if they have any left. The replacement model is here...

http://www.thermoworks.com/products/thermapen/splashproof_thermapen.html

It is a great thermometer and many of us use it. I have two, one for home and one for my competition trailer.


BUT, you don't have to spend $96 right now if you don't have it. If you do, get one. If not, the $19 version will get you by for a while, and may even be all that you need.

 

[Derek]

That's the Thermapen that I mentioned above. As the big red text on the web page indicates, that model has been discontinued. You may be able to get a deal on a refurb if they have any left. The replacement model is here...

http://www.thermoworks.com/products/thermapen/splashproof_thermapen.html

It is a great thermometer and many of us use it. I have two, one for home and one for my competition trailer.


BUT, you don't have to spend $96 right now if you don't have it. If you do, get one. If not, the $19 version will get you by for a while, and may even be all that you need.

Thank you very much bro, I will see what I can do. What about the cheaper mavricks I've seen guys use at the eagle cook out?

 

[landarc]

The Maverick works well too. The instant read type thermos are a great way to double check internal temps very quickly. I use both and like the double check. I would also make sure you are not poking too deep, like Ron, I just cannot believe your numbers.

 

[Ron_L]

Thank you very much bro, I will see what I can do. What about the cheaper mavricks I've seen guys use at the eagle cook out?

The Maverick ET-73 and similar are good for monitoring pit temp and the temp of big cuts, but won't do you much good for smaller meats like chicken. The Maverick probe take a long time to settle down. That's why most guys leave them in the meat. You really can't do that with chicken or steaks or chops very well. That's why I use an instant read thermometer. Just stick it in and you have arcading in a few seconds.

 

[Phubar]

Looks Phantastic D.!