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Last Active
  • Re: Thermapen????

    robnybbq said:
    Does anyone know if they need to be calibrated? 

    I did two cooks this week and was dissappointed in the results going off of the Thermapen readings.  Steaks cooked to 140 were raw in the middle and steaks cooked to 160 were medium rare.  Did spatchcock chicken last night and it took almost 2 hours to cook the chicken (thighs to 180) at 400 dome.  and the chicken was dry. - Over cooked IMO.

    Sounds like you were measuring the outside of the meat.  Try stabbing it in the side of a steak.  You want to find the coolest reading you can, and that's your internal temp.  Don't be shy - stab it like Lizzy Borden.
    If you chop at it like her, the meal presentation might suffer. At least you'll be acquitted of the charges.
    Or (unlike Lizzie) you could eat the evidence.
  • How do you pull your pork?

    Got your attention now??  Over the years I've pretty much burned off my fingerprints pulling hot meat - by now I'd make the perfect criminal.  Takes me about 20 minutes to pull a 7 pound butt.  And chopped just ain't's gotta be pulled.  And then I found the Bear this worth $16?

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