'Tis the season ... so be sure to see our Holiday Entertaining Recipes for some terrific ideas. And, it’s not too early to start thinking about our Country Christmas menu for any of your holiday meals! For something different, how about mixing it up with our Light Southern Meal with Grilled Catfish and Watermelon Salsa! Happy Holidays!
No mould, not crystallized, you are good to go. In fact even if it dries enough to form crystals, it is still OK. I think it is like honey, will keep for darn near ever if it was tightly closed, dark and cool.
It is so cheap, if the recipe is important, pick up some more.
@lbgefan1974 - It will be interesting to see if she continues to use the Weber gasser, I'm betting she will. Might be a neanderthal thing of cooking with fire but us guys tend to get into the egg thing and forget about all the other great tools available. I would never be without a gasser. The side burner is ideal for reducing marinade or doing quick stir fries, it acts as both a direct and indirect oven with a good heat range at the same time, can roast delicate veggies without adding any smoke flavour, is unmatched as a warming oven and depending on the model, may have an infrared sear that rivals the egg.
The egg will see duty for low and slows, breads and pizza and anything you roast in the 325-450º range, it is unmatched.
Thermapens are very accurate, that's the issue here. The wildly different temps you note are real, all depends on where the tip is, for steaks always insert from the side, not the top. Gives a much better reading. Funny. I went through the same learning curve until I realized my old thermo was giving me temps that were close but not very accurate.
How did you cook the steaks? By the sound of it, you used high heat, resulting in temps that could vary by as much as 40ºF from the outside edge to the center. Reverse sear will solve that.
There is a backlit model, guess you did not order it. good Luck!
Reverse the setter, legs up then the grid then a brick or two then your stone. That nice new gasket will be toast a little quicker if you leave the legs of the setter down. I also suggest you keep the pizza temps below 550º for the first couple of pies and adjust from there.