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Mark_B_Good

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  • Re: Temp change

    Mark_B_GoodMark_B_Good
    So you let it hit 250F and then put in a cold plate setter and the meat? I think that could have been an issue. I get my fire going, when it hits 250F, I then put EVERYTHING in except for the meat a…
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  • Re: How should I cook this steak?

    Mark_B_GoodMark_B_Good
    Hey, bring it over, and I show you how to cook that bad boy. I agree with @lousubcap ... with that thickness, a reverse sear would produce a better result, unless you like your meat rare. 
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  • Re: Baby Backs. 3-2-1.

    Mark_B_GoodMark_B_Good
    I do the 3-2-1-0.5 method ... It's 3-2-1 less 0.5h on each stage, at 250F indirect. Works perfect for me, every time. I have found some 3-2-1 methods lead to dry ribs ... I want juicy and falling off…
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  • Re: First Brisket Cook

    Mark_B_GoodMark_B_Good
    I send lousubcap's advice, he is great help here. But here's a summary: - season the night before, rub on lots of seasoning. - cook indirect at 225F - when internal hits stall (at around 160F it's li…
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  • Re: Gas Shortage Thread - OT

    Mark_B_GoodMark_B_Good
    WHELP thank goodness I'm working from home, and don't really need gas. LOL. The world has gone insane, for real this time.
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