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Haste makes Waste
Comments
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VBIbill, Very funny. You might be on to something there.....maybe the lamb is trying to tell me something. I wish it would tell time estimates and temps as well.
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Morning Rebecca:
OUCH! :( :(
But, like you said...it does make some good small indirect pieces. I used my old broken medium platesetter that way quite a bit. Just the other night did a couple baked tators on the platesetter while cooking the tri-tip direct.Have a GREAT day!
Jay
Brandon, FL
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i put it on a cookie rack on top of a steam tray at 325 small piece off at no more than 140 and rest ,, larger pieces i take off at 135 but i am a carnivore
good luck
vbi -
about how long.......I know you cook to tamp, but what time estimate? Do I need to sear?
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Jay, I imagine you only ever see the bright side of things! I'm at piece, I mean, peace with the platesetter. It will bring good things.
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no sear lot of fat will get crispy at 325 ,. figure 15 min per pound to beging checking temps,,
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i should have been more specific . cookie cooling rack, i am a hoarder and have saved every oven rack . steaming rack from rice cookers, and so on.. most chickens and lamb go direct on a rack above a steam tray.
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You can try "welding" it with furnace cement from Lowes...... it will hold for a while just don't trust it with much weight.
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well, all I can say is "extended weekend happy hour" on your favorite beverage.....twww.ceramicgrillstore.com ACGP, Inc.
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.........not this weekend Tom, I'm on call. Well, I do like Coca-Cola!
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