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Thighs need to go to 175f to improve texture, 165f is good for breast. Smoke will make for some "pink" in chicken often interpreted as underdone. The drying out is probably because it was cut, and recooked, that gave all the moisture an escape route. Did it have a chance to rest before the...

Kamados hold temp very steadily because of the insulation and mass, and there are a handful of digital controllers for the Kamados that depending on model can be controlled from anywhere so long as it and you have an internet connection. Those monitor meat and grill temp and can do things like...

Anyone tried koji "aged" steak? Saw an article on another forum but no home chef reviews yet. Short version is using the mold that makes sake and miso and such to 48hour age a steak to try and replicate traditionally dry aged steak.

It might serve to keep you from overcooking the breast while getting the thighs the extra 15f they need, but to infuse flavor you would have to get it boiling and that much heat would overcook the breast. It is a gimmick and if done with an actual can I would worry about chemicals from ink and...

When I looked into the beercan chicken thing I found it quickly debunked.

Chipotle lime rubbed, cherry smoked pork loin.

I might have to try one without the "3 day rest" then. Mine are small, first batch ever, started in early march and in the freezer end of April, most dressed 3.8ish which actually works for us as the kids are little. Cut the backbone out, flatten cracking a few bones, allows better heating from...

My wife mentioned chicken and we have 8 home grown meaties in the freezer but they weren't rested ahead of time so with defrost and rest I need to pull them probably 5 days in advance. With the brisket and all though it will be next weekend before I need to cook a whole bird for dinner. My...

The local butcher/specialty grill shop had a big anniversary sale so I splurged, bought a Flame Boss 200(digital temperature control), couple bags of lump charcoal and a nice ribeye for dinner. I was going to put a brisket on the grill last night but some heavy rain rolled in so I will put that...

What is cooking this weekend?

I did not get a sliced pic as I was in a hurry to eat and get back to work(moving meaties outside) but this is a 1.8lbs Tri Tip, Smoked at 225-250 for 45minutes over the foil which is sitting on a ceramic heat deflector. the grate on the coals side is flipped upside down to get probably 1.5...

I went Primo over Big Green Egg because it is Made in America and like for the Tri Tip tonight it is easier to have a cold zone and a hot zone in an oval, high heats for say pizza are easy in the dead of winter, the pics I have seen of moving blankets to try to insulate pellet grills in winter...

I am on a ceramic grill forum and that is where I found the recommendation for Tri Tip to smoke at 225f till 120internal then sear to 135f internal. Far as a smoker recommendation I know they are a lot but I like the ceramic grills, have a Primo XL oval. Lets me do a LOT more than the tin box...

Going to do a Tri Tip roast tonight, anyone have any recipes? Marinade? Current thoughts are a reverse sear to medium rare. I can dial the grill into 225f indirect heat then crank it up for a sear once the meat is getting close. I got some "whiskey barrel" oak chips for smoke.

Couple flank steaks for dinner. Then a brisket to smoke overnight. Grill must have run a little warmer than intended because the brisket is done already. The ceramic grills can use so little charcoal(lump not briquettes) and be stable enough you can sleep while they cook without any sort...

I didn't get any pics of the burgers, just basic burgers but the grill temp during warmup got away from me while I was playing with the kids, enjoying this seeming early spring.

I almost never manage to take any food pics, tonight my attention was divided between the grill and two kids trying to wear out the training wheels on their bikes in the driveway, weather turned nice and snow is melting fast. I know stones are more traditional for pizza but I have a cast iron...

Late to the party, my smoker of choice is a Primo Oval, more room than an Egg and MADE IN AMERICA Was a lot of money but the 20 year warranty on the ceramic and their GREAT reputation for dealing with any warranty issues means I may not ever buy another grill/smoker. I use the remote dual...