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Inkbird BBQ controller is back at Amazon. Only 3 left that have an $80 coupon (makes it $200), hard to go wrong.
https://www.amazon.ca/dp/B08DNB1H8V
That was quick!This quote is hidden because you are ignoring this member. Show Quote
Inkbird BBQ controller is back at Amazon. Only 3 left that have an $80 coupon (makes it $200), hard to go wrong.
https://www.amazon.ca/dp/B08DNB1H8V
Originally posted by max_boost
Hey baller, any problem money can solve is no problem at all. Don't sweat it.
Tested out my new arosticini equipment today!
Good?
I know the wine is
Originally posted by Thales of Miletus
If you think I have been trying to present myself as intellectually superior, then you truly are a dimwit.
Originally posted by Toma
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amazing. little beef nuggets of fatty meat with that nice charcoal sear blackened flavor on the edges. My new go to for parties i think.This quote is hidden because you are ignoring this member. Show Quote
Gorgeous.
Originally posted by Thales of Miletus
If you think I have been trying to present myself as intellectually superior, then you truly are a dimwit.
Originally posted by Toma
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I've been thinking about a way to get into churracso myself. Mrs is definitely against another grill on the deck. I did pick up a. Full sirloin cap to attempt pincanha on the gas rotisserie next weekend
Looks great.
Churasco is overrated at home.
The benefit comes from cutting fresh slices off, doesn’t really work at home. Unless you have a gaucho lying around to keep serving you all night.
Originally posted by Thales of Miletus
If you think I have been trying to present myself as intellectually superior, then you truly are a dimwit.
Originally posted by Toma
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maybe @ExtraSlow keeps one in his "room".This quote is hidden because you are ignoring this member. Show Quote
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Originally posted by Thales of Miletus
If you think I have been trying to present myself as intellectually superior, then you truly are a dimwit.
Originally posted by Toma
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He's not as good as he used to be. This Italian thing looks genius.
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Individual meet skewers is close enough for me. Maybe a charcoal rotisserie is what I need
A buddy told me that Vermont Castings BBQs are pretty solid and very heavy duty.
Anyone have experience with something like this? https://www.canadiantire.ca/en/pdp/v...rmont+castings
I'm debating between this or a more expensive Weber Genesis II E-435.
Those are perfectly fine.This quote is hidden because you are ignoring this member. Show Quote
But you can't go wrong with a Weber.
on a related note, anyone have any suggestions for a good remote meat thermometer that would work in both ovens and propane bbq? i don't really need bluetooth/wifi/phone connectivity, totally fine with wires coming out of the probe to the meter sitting right next to the BBQ/oven.This quote is hidden because you are ignoring this member. Show Quote
this one looks decent but figured i'd ask beyond as you all know best.
https://www.amazon.ca/dp/B01GE77QT0/...FSPNH5GDKMZCH6
That will work fine.
Pretty sure the intervals are exactly the same as my redichek.
I bought one for my brother as a gift and he hasn’t complained about it.
Or be a nerd and buy a fire board.
Originally posted by Thales of Miletus
If you think I have been trying to present myself as intellectually superior, then you truly are a dimwit.
Originally posted by Toma
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There's also a few Inkbird ones with coupon from the same seller as the temp controller... pick your flavor for number of probes, wifi, bluetooth, etcThis quote is hidden because you are ignoring this member. Show Quote
https://www.amazon.ca/s?me=A38U620NC...A2EUQ1WTGCTBG2
Originally posted by max_boost
Hey baller, any problem money can solve is no problem at all. Don't sweat it.
fire board rulesThis quote is hidden because you are ignoring this member. Show Quote
I’m a cheap nerd
Originally posted by Thales of Miletus
If you think I have been trying to present myself as intellectually superior, then you truly are a dimwit.
Originally posted by Toma
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Tried and extra long smoke on this brisket, 17 hours or so. Turned out incredibly juicy and delicious.
180 with supersmoke till it stalled at 155. then wrapped with butcher paper and smoked at 225 till it hit 204.
Spice rub was meat church holy cow / gospel 70/30
if anyone is looking for some knives
https://www.facebook.com/marketplace...essenger_share