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New way to determine Temps.

billyraybillyray Posts: 1,144
edited January 2012 in EggHead Forum
Only been cooking on the Egg for a few months, but really enjoying the journey. 45 years and never cook to temp., but now I see what I missed. I like my Thermopen and I'm finding a new way to calibrate it. I now know the difference between a 3 beer cook and a 4 beer cook. I'm looking forward to seeing the difference between one 16 oz. margarita on the rocks and two 16 oz. margarita on the rocks. Love the Egg.
Felton, Ca. 2-LBGE, 1-Small and waiting on a mini


  • boatbumboatbum Posts: 1,273

    My challenge would be  Scotch and Water in the winter - Gin and Tonics in the summer.   Guess I have to recalibrate twice a year   :).


    Cookin in Texas
  • All of those cooks are good as well as a red wine cook and a white wine cook. But when I'm really serious I bust out a sazerac(rye whiskey, absenth, bitters and syrup) cook and go New Orleans on that baby..........until I pass out and my wife orders pizza or chinese.
  • Low and slow...great for the food, bad for me liver!
  • BakerManBakerMan Posts: 159
    @boatbum - If you like Gin & tonics try Gin & Fresca.  My favorite summer drink...
    BakerMan - Purcellville, VA "When its smokin' its cookin', when its black its done"
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