We hope you all got to celebrate those tasty food holidays last week, we sure enjoyed them! We are even more excited about the beginning of fall, for so many reasons, but mainly for experiencing the cool, crisp air while being outside cooking up the best recipes the season has to offer. We especially love these Beer Pork Tenderloin and Ground Beef Acorn Squash recipes! Fall is upon us, and it's a great time for getting out to one of the many #EGGfests around the country - see a list here
Legally Blind Egghead,[p]I'm not sure about the Maverick, but I bought two Taylor Wireless Thermometers. One for the dome and one for food. Since they have seperate channels, there is no interference. They work great. Amazon has them for $15 each r…
I've used this for pacific yellowtail (related to amberjack), wahoo and yellowfin tuna.[p]For 1 inch thick steaks - cook at 450-500 dome temp for 3 mintues per side. If your fish is a little thicker you'll have to add a bit of time.
This has been a great post. I like others assumed that TRex's method was dome closed. I now know why I each of my sears always turned out different.
That tears it...looks like I'm going to have to cook tonight to see how open dome does.[p]…
A sheet of aluminum foil, shiny side down, will turn anything of the grid to white ash. This works with less fuel and at lower temps (felt preserving) that just relying on high temps. Leave the daisy wheel open. When the white smoke stops, it's don…
Jolly Roger,[p]Thanks Steve (I mean Jolly) that does sound good. Did you change you forum name?[p][p]184.108.40.206
Mozilla/4.0 (compatible; MSIE 5.5; Windows NT 5.0)
Post a Followup to Steve in KC[p]Be nice