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| Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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01-24-2021, 06:36 AM
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#16 |
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is One Chatty Farker
Join Date: 09-13-16
Location: above knoxville Tn
Name/Nickname : Mike
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It's a waste of time on large cuts and wastes time imo, let it hit the heat and it will come to room temp a lot sooner than setting on the counter, it's a large heat sink anyway and the ambient air of your home aint cooking it any,
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WeberPerformer,SpiritE310,Q1000,36"BlackstoneGriddle Masterbuilt electric smoker,PB AustinLX |
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01-24-2021, 06:50 AM
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#17 |
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Babbling Farker
Join Date: 12-27-17
Location: State of Denial
Name/Nickname : Bruce
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I would think that hot&fast vs low&slow would make a difference. Room temp for H&F, doesn't matter with L&S. I'm a msu guy though, that may speak to my credibility.
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01-24-2021, 08:56 AM
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#18 | |
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somebody shut me the fark up.
  
Join Date: 10-24-15
Location: South Jersey Pine Barrens
Name/Nickname : John
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John Assassin 24 XL BGE Weber Kettle with rotisserie and Vortex Ooni 3 Pizza Oven AMNPS |
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