The BBQ Thread

[Skinsfan1311]

Sweating my ass off with a Weber workout!
Tomahawk chops & zucchini...

 

[Mark The Homer]

Well what do you know. You have the same aluminum grill grates I have! Coincidence? I think not.

 

[Skinsfan1311]

I'm forging ahead on my "using stuff from the freezer" mission. This is what's left of a large boneless ribeye, that I had cut steaks off of earlier this year.
After trimming, I ended up with ~ 3 1/2 lb roast. Dry brined with kosher salt yesterday and applied Meathead's "Mrs O'Learys Cow Crust" rub.
Low and slow and currently resting.
I'll crank up the old gasser to warp 11 and get a nice crust on it. I accidentally sliced into it, when cutting the twine, but you can see how uniformly pink it is, and will be, from edge to edge.

 

[Skinsfan1311]

Definitely hot enough to sear.

 

[Mark The Homer]

That laser temp reader looks familiar. I had to double check to make sure you didn't steal it from my kitchen. Even the tongs look familiar.

You do realize there's a heat emergency going on right now? One of my gauges read 99.9 F outside - an hour ago. Young men like you should not be outside!

Looks like an epic roast!

 

[Skinsfan1311]

That laser temp reader looks familiar. I had to double check to make sure you didn't steal it from my kitchen. Even the tongs look familiar.

You do realize there's a heat emergency going on right now? One of my gauges read 99.9 F outside - an hour ago. Young men like you should not be outside!

Looks like an epic roast!

Thanks and..a good IR thermometer is something you don't realize you need until after you have one and wondered how you ever lived without it. Even Non-FB Fran, who abhors technology, uses it. It really comes in handy when I'm heating pans on that godawful ceramic top stove of ours.

It's funny that neither one of us is mad at our money, (and love a deal), but won't cheap out when it comes to cooking tools.

Yeah..it was pretty damn hot, but the smoker did most of the work and I use a Smoke remote thermometer, so I can stay in the AC during the cook. Searing only took a few minutes, but DAMN! It was hot!!

 

[RedWolf]

Funny thing? I rarely use a thermometer except for a full rib roast or other large roasted cuts.

Learn to use your fingers. I can touch a steak and tell you how done it is with 95+% accuracy.

 

[Skinsfan1311]

Funny thing? I rarely use a thermometer except for a full rib roast or other large roasted cuts.

Learn to use your fingers. I can touch a steak and tell you how done it is with 95+% accuracy.

Ummmm....no.
I can do that with steaks, chops, but probably not with 95+% accuracy, but why bother? For professional chefs many who no doubt learn that by experience, (and other people paying for the ingredients), I can see that.

For home cooks, thermometers are a great tool...if nothing else, they help save money when you don't ruin an expensive cut of meat.
That, and when you're married to someone who only eats well-done meat, it can make the difference between serving her a hockey puck, or a brick, which is a fine line

 

[RedWolf]

Ya ok? whatever floats your boat dude

 

[RedWolf]

Skinsfan1311 dude I'm not trying to be a dick I'm just telling you the more that you cook steaks the better you get at being able to actually determine temperatures, without a thermometer.

Start using your fingers and use the thermometer to double check. You can teach yourself. Eventually you will get so good at it that you won't need a thermometer anymore for steaks or other things. It will become second nature. Then you will only be using them for your large Prime ribs during Christmas time! 🥰👊👍

 

[Mark The Homer]

Ummmm....no.

SF1311 is 100% correct. I would say 110% correct but technically, in the real math world, 110% doesn't exist. Actually, I would say 1000% correct if we lived in a different universe.

It's not even a conversation worthy of debate, unless we have a time machine. I loved the 1970s.

These days, in 2025, you go with the probe. You go with the instant read. You go with the infra red. Everybody knows it. If you don't know it, google it.

 

[Skinsfan1311]

Skinsfan1311 dude I'm not trying to be a dick I'm just telling you the more that you cook steaks the better you get at being able to actually determine temperatures, without a thermometer.

Start using your fingers and use the thermometer to double check. You can teach yourself. Eventually you will get so good at it that you won't need a thermometer anymore for steaks or other things. It will become second nature. Then you will only be using them for your large Prime ribs during Christmas time! 🥰👊👍

Roger that! I don't think that you're being a dick. I'm a smart-ass in real life and that doesn't always translate well online.

That said, I hear you on the steaks and agree...I used to do it that way when we ate more red meat. I don't need one for mine...I can tell by feel, but I have a helluva time with the bosses...if she sees even a little pink, I have to toss it back on the heat. Being with someone who likes well-done beef, pork and white meat chicken is a real challenge....

 

[Skinsfan1311]

SF1311 is 100% correct. I would say 110% correct but technically, in the real math world, 110% doesn't exist. Actually, I would say 1000% correct if we lived in a different universe.

It's not even a conversation worthy of debate, unless we have a time machine. I loved the 1970s.

These days, in 2025, you go with the probe. You go with the instant read. You go with the infra red. Everybody knows it. If you don't know it, google it.

I'm 100% correct, 1000% of the time..

 

[Skinsfan1311]

SF1311 is 100% correct. I would say 110% correct but technically, in the real math world, 110% doesn't exist. Actually, I would say 1000% correct if we lived in a different universe.

It's not even a conversation worthy of debate, unless we have a time machine. I loved the 1970s.

These days, in 2025, you go with the probe. You go with the instant read. You go with the infra red. Everybody knows it. If you don't know it, google it.

Hmmm. How do I respond? Have you ever worked on a fine dining dinner line? Successfully? I think not. I will shut my mouth with that and you can think and believe what you like.

Comme il faut.



You are drawing swords against the wrong man my friend. It is a great chance for you to learn, but I can't open closed minds.

I love the passion, but c'mon fellas. The Gastropub is for those of us who enjoy food, cooking, etc. Opinions,(unsolicited or not), are always welcome and we all should love to learn but there's no need to argue or take backhanded jabs at those who disagree, especially in these friendly confines.

Whether your a classically trained chef, someone who just loves to cook & eat, or a just schlub like me, it's all good and whatever works for you is just fine. You do you and you like what you like. Let's try to keep it light, which is more fun for everybody.

 

[Chris]

“Drawing swords against the wrong man.” 🤣

Maybe a ruler?

 

[RedWolf]

Chris or maybe someone who doesn't want the fight. All good. 👋

 

[Skinsfan1311]

Chris or maybe someone who doesn't want the fight. All good. 👋

Salud!

 

[Mark The Homer]

Boone says no politics of any kind!

 

[Ashburn Dave]

Funny thing? I rarely use a thermometer except for a full rib roast or other large roasted cuts.

Learn to use your fingers. I can touch a steak and tell you how done it is with 95+% accuracy.

I saw this first hand earlier this year and I'm a believer. My buddy has this skill and he was showing it off this spring. I kept trying to get him to use my temp probe while grilling steaks but all he needed was his finger. He knew exactly which ones were rare, medium rare, and medium just by pressing on each one. Blew me away so much that I have to learn how to do it.

 

[Skinsfan1311]

I saw this first hand earlier this year and I'm a believer. My buddy has this skill and he was showing it off this spring. I kept trying to get him to use my temp probe while grilling steaks but all he needed was his finger. He knew exactly which ones were rare, medium rare, and medium just by pressing on each one. Blew me away so much that I have to learn how to do it.

Yeah....it's definitely a skill. I'm pretty good at figuring out rare and medium rare. I suck at well-done....well....because well done sucks...but Non FB Fran will not eat beef, (or pork), that has even the slightest trace of pink and there's a very fine line between sucks (well done), and super sucks (very well done), so I have to use a thermometer and pull it off the heat at exactly 160 degrees and let carryover do the rest. It's a much bigger challenge and PITA to cook well done meat, than to cook it to proper temps. It's for selfish reasons too....she's a light eater, and I can't stand to see food go to waste, and I'll end up eating the rest of her well-done, usually sliced very thin in wrap, and well done at 165 is much more palatable than it is at 170.