New way to determine Temps.

billyray

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.

boatbum

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

 

stilllaughing

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.

2112griller

Low and slow...great for the food, bad for me liver!

BakerMan

@boatbum - If you like Gin & tonics try Gin & Fresca.  My favorite summer drink...