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Cuda1965 ·


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  • Those look awesome. Last weekend we cooked a couple pizzas in cast iron skillets using some premade dough from the local grocery store. Did you cook them one at a time?
  • That's a pretty good price. Local grocery store had briskets for $4/lb. 
  • I love me some tri-tip! My local costco usually carries them, but if  they sit too long in the cooler they slice them up in to strips. Sometimes I'll give it a little slow smoke and finish it up with a reverse sear.
  • Wow. That looks amazing. If I didn't already have my egg, i would use this to sell the idea of getting one to the wife
  • Looks good. For fajitas we have been getting marinaded skirt steak from a local Mexican meat market.
  • They only thing I would worry about wiping the thermapen with a clorox wipe right before you use it again is you may get bleach on your food. Probably not a lot though
  • That looks great. I did something similar after a failed first attempt at making pizza dough from a box mix. I used a pre-made (pre-cooked) thin pizza crust. Loaded sauce/toppings and cooked for 8-10 minutes. Turned out pretty good.
  • Looks great!
  • Thanks for the welcome everyone. I made some mistakes on these first few cooks, but that's the fun in learning right?
  • That looks great. Did you sauté the onion and green peppers before foiling?
  • Besides pulling at a certain temperature, you can also go by feel. A temp probe should slide in and out with ease, or as some say, like a knife through hot butter. Each butt may be ready at different temperatures, but it'll normally be around 195-20…
  • That's a good deal on the iGrill. I got mine for Christmas and have used it a handful of times without any problems, The best part I like about it is the logging and the ability to email the data as a pdf graph, or a CSV file.