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Re: Chicken Target Temperature? Was undercooked ...
When I do spatchcock chicken I rarely use a thermometer, I aim for temp of about 350°F and cook direct for an hour. When I can grab one of the drum sticks and it easily separates from the body I call…0 · -
Re: Question on Stabilizing Temps
I think the most important part of temperature control is to have faith. What I do is stabilize the temperature with an empty egg, then add the plate setter, grill and meat, I don't worry about the t…1 · -
Re: Sourdough thanks to Gerhard
The sponge is what I build in the morning and provides the yeast for the dough I make that evening. Cup of water, a cup of the starter you are building and 240 grams of flour stirred together and the…1 · -
Re: Is removing lid a must to place Rutland gasket?
Then there is the option of not replacing the gasket. I haven't had a gasket on mine for years. Gerhard3 · -
Re: Tried to post this yesterday
I don't think this is a cut for low and slow, I would have cooked at 350º or so.1 ·