The BBQ Thread

Boone said:
Best beef I ever had was on an epic dove hunting trip in Argentina. I would pit Argentine beef against any anywhere. And the way they cook it on an Asada grill over a wood fire - there is nothing like it…
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Definitely some great beef in Argentina. We did Friday to Sunday riding horses in the mountains to a remote campsite with local gauchos. Tons of Malbec and food. Best juevos de toro that I ever had. Tons of primal cuts on wooden spears hanging over a very long fire pit. You just walked down and cut off what you want onto the plate
 
Hey folks. So, I went back to try and find the part of the thread where I think Boone made a recommendation about a good meat thermometer to use for smoking, and I can't find it. My Meater finally fully bit the dust, and for some reason, the built in thermometer I have with my smoker also has stopped being accurate, which caused me to fly entirely blind for a Pork Butt I smoked a few weeks ago. And it ended up being slightly under-done. (Not tragic, still was polished off, just not as tender as I would have liked). So I'm now in the market for something new. I don't need anything truly fancy. But I want something really reliable, preferably with more than one probe. Can be either wired or wireless, doesn't matter.

Thoughts and suggestions? I'm happy to go back and look for the discussion, so if somebody knows about when it was, I can go back and try and find it.

Thanks in advance.
 
My 'smoke' has been great the two years I've had it. I'll probably look for wireless probes next time, though.

www.thermoworks.com

Smoke® Remote BBQ Alarm Thermometer

Smoke® is a remote BBQ alarm thermometer designed for cooks who want steady control over long, low-and-slow cooks — without constantly monitoring the grill. With two probe channels, Smoke lets you track both your meat temperature and your pit temperature at the same time, sending live readings...
www.thermoworks.com www.thermoworks.com
 
Seconded. My Smoke and my Smoke X4 have been pretty great. I know SF1311 uses the same.

Here's a sale on the Smoke X4. They say this ends tonight.

www.thermoworks.com

Smoke X4® Long-Range Remote BBQ Alarm Thermometer

Explore ThermoWorks, the trusted leader in precision thermometers. From the kitchen to the grill, ThermoWorks meat thermometers ensure culinary perfection.
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Good luck
 
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Voice_of_Reason said:
Hey folks. So, I went back to try and find the part of the thread where I think Boone made a recommendation about a good meat thermometer to use for smoking, and I can't find it. My Meater finally fully bit the dust, and for some reason, the built in thermometer I have with my smoker also has stopped being accurate, which caused me to fly entirely blind for a Pork Butt I smoked a few weeks ago. And it ended up being slightly under-done. (Not tragic, still was polished off, just not as tender as I would have liked). So I'm now in the market for something new. I don't need anything truly fancy. But I want something really reliable, preferably with more than one probe. Can be either wired or wireless, doesn't matter.

Thoughts and suggestions? I'm happy to go back and look for the discussion, so if somebody knows about when it was, I can go back and try and find it.

Thanks in
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I echo what Mark said. I own two of the original 2-channel Smoke models...and see the 4-channel in the near future. Right now they're on sale on the Thermoworks "Christmas in July" sale. The original 2-channel model is a steal at $59.40 and the 4-channel is on sale for $130.00. I think you may get an additional 10% off if you're a new customer. I'm sorry, but I don't know enough about wireless probes to make an informed suggestion but I will tell you that quite a few people on a couple of the BBQ boards that I frequent, aren't crazy about them. Mainly that they're kinda/sorta touchy. I think it comes with NIST-traceable certificates of calibration, (Google it), which helps confirm how insanely accurate they are.

Shop - Products - Other Tools - Current Specials - Page 1 - ThermoWorks

www.thermoworks.com www.thermoworks.com
 
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I had the MEATER block that had 4 wireless probes. When it worked it was perfect but I found it to be glitchy. If there is a really good wireless system out there or someone has used the more recent versions of MEATER I would be interested in hearing about your experiences.
 
Christmas is coming early.

In my endeavor to master a smoked brisket I will be moving towards a 12 hour hold at 150 degrees after I smoke it naked for 12 hours. Normally, I rest my brisket in a cooler for 2 hours before serving but that's not how they do it at the Texas BBQ joints. They hold their briskets for 12+ hours at 150 degrees in electric ovens that can hold a temp lower than the normal oven at 170 degrees.

The word seems to be spreading around the internet about this longer hold method since I'm seeing more YouTube's of folks doing it and this oven I just ordered is selling like hot cakes. I purchased this Vevor from Home Depot, and they are already sold out since I ordered mine a day ago. It cost me $300 which included shipping. I figure we can also keep our sides warm in it since it can hold 5 full size pans. This will allow the wifey to cook her sides early instead of trying to time all the sides for when the brisket is ready to slice.

No more dirtying up our towels by using them to wrap with. So many applications like holding a prime rib and sides for the holidays. Thanksgiving warmer for when your oven is in demand.

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I wish I had room for something like that. I do know that some brisket guys will put their wrapped brisket into a cooler wrapped up in blankets for upwards of 7-8 hours and it will also go a long way towards making a juicy perfect cook.
 
I saw some of that too. They will heat up the cooler first with boiling water and if you have a yeti type cooler you can hold 4-8 hours before the food drops into the danger zone. This hot box will allow me to go 12-17 hours at 150 degrees. After 17 hours the brisket starts to shred.
 
Ashburn Dave said:
Christmas is coming early.

In my endeavor to master a smoked brisket I will be moving towards a 12 hour hold at 150 degrees after I smoke it naked for 12 hours. Normally, I rest my brisket in a cooler for 2 hours before serving but that's not how they do it at the Texas BBQ joints. They hold their briskets for 12+ hours at 150 degrees in electric ovens that can hold a temp lower than the normal oven at 170 degrees.

The word seems to be spreading around the internet about this longer hold method since I'm seeing more YouTube's of folks doing it and this oven I just ordered is selling like hot cakes. I purchased this Vevor from Home Depot, and they are already sold out since I ordered mine a day ago. It cost me $300 which included shipping. I figure we can also keep our sides warm in it since it can hold 5 full size pans. This will allow the wifey to cook her sides early instead of trying to time all the sides for when the brisket is ready to slice.

No more dirtying up our towels by using them to wrap with. So many applications like holding a prime rib and sides for the holidays. Thanksgiving warmer for when your oven is in demand.

View attachment 11971
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Dammit!! Now I must have one! Does it come with pans?
 
I dealt with warming ovens 3 times that size in the catering biz...shit, I served 500 on the stage of the Fox Theater.

I was also receiving an award for our week of Invesco's production of the Picasso exhibition at that same venue, all black-tie and whatnot, and wouldn't touch the food I was being served from Proof of the Pudding, a rival catering company. Don't make the winning team hand-pass boned in chicken around the table. Just ridiculous.
 
I'm anticipating all of us back yard smokers will have one of these smaller holding ovens in a year or two. They seem to be trending up in popularity and I can see us using it weekly.

My wife is more excited about it than I since she can't wait to use it for sides. We host our fantasy football draft each year and she always struggles trying to get all the sides ready at the same time. Hopefully, this solves that for her.
 
I bought a big chunk of CAB Bone-in Ribeye at my butcher shop. Gonna treat it like a Tomahawk steak. Marinating as described below. Will reverse sear on a Weber Kettle then throw it on the pellet grill to finish.

Step 1 after trimming some fat, cut garlic cloves and rub the whole thing down with the cut sides. The garlic oil will penetrate the meat and it makes a huge difference (vs just throwing cut garlic into the marinade).


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Step 2, put marinade together. Dice up the garlic previously used, add handful of dried minced onion, handful of dried parsley, tablespoon of Accent, generous amount of fresh cracked pepper, some beef boullion, and a bottle of Malbec (any red wine will work). Mixed well and tossed in the ribeye. Will marinate for at least 4 hours.

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Got home last night. So good to be back in the good ol’ USA
 
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