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Re: Pork loin direct: raised or fire ring?
Porky pig says: 'amember kids, Loins and tenderloins are t-t-t-t-two di-di-di-di-different things personally i do loins indirect (that'd be a roast-like approach), and tenderloins direct or…2 · -
Re: Doing Filets on the BGE tonight
Those are thick. Long time searing means a lot of gray meat and a small center pink/rare me? No sous vide? each one into a ziploc bag, suck the air out. Submerge in hot tapwater (maybe 120 ish) in a …3 · -
Re: Do you cook chicken to 165 or 160/180?
thing about the pop-ups is we almost always eat right away. even without resting. so the fleeting remaining moisture is enough to get a pass. but the next day, that bird is dry. i also cut my turkey …2 · -
Re: Ribs 5-0-0
Never would have thought spares would be done in 5 hours at 240. Loin back ribs take five hours even if you foil. (3-1-1) i usually run hotter now, but back when i was doing them at 250, spares could…3 · -
Re: another boring steak picture
Yep. Both work. Both approaches are essentially the same. In a bag or not in a bag. That's it Neither of them involve towels, mold, trimming, or anything it seriously causes me anguish that som…3 ·
