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Calibrate those eggs
Avocados
Posts: 465
Last week I calibrated everything in preporation for all the holiday cooking.
Four BGE dome thermometers, two Stoker pit probes, and four meat probes:[p][p]The orange thing over the pot of boiling water is a piece of 10 gauge Romax electrical wire that is pretty rigid, but bendable. The spring loaded clamp on it allowed me to slide in/out the probes and securely held the tips down in the middle of the water.[p]The boiling temperature will vary depending on your altitude and current barometric pressure. Mine was 210.5 at the time.[p]You can use this online calculator to find out the exact boiling point at your location.
[ul][li]http://www.thermoworks.com/software/bpcalc.html[/ul]
Four BGE dome thermometers, two Stoker pit probes, and four meat probes:[p][p]The orange thing over the pot of boiling water is a piece of 10 gauge Romax electrical wire that is pretty rigid, but bendable. The spring loaded clamp on it allowed me to slide in/out the probes and securely held the tips down in the middle of the water.[p]The boiling temperature will vary depending on your altitude and current barometric pressure. Mine was 210.5 at the time.[p]You can use this online calculator to find out the exact boiling point at your location.
[ul][li]http://www.thermoworks.com/software/bpcalc.html[/ul]
Comments
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Avocados,
Dude, that was cool! Apparantly, we boil in Jackson at 211.2 degrees. I thought so!Haha. What are you doing up, don't you have to entertain tomorrow.
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Just finished rubbing and injecting five butts that will go on tomorow evening sometime. They spent the last 24 hours in a brine.[p]I had a little bit of Blanton's fine Kentucky bourbon last night and stayed up waaaayyyyy too late cooking after coming home from a party so I'm ready to go hibernate now.[p]
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Avocados,
I'm curious about the brine you used, if you have time. If not, that's fine, get some sleep.
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BBQMaven,
Jackson, Ga.
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