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Re: How many on a large?
Fun thread, and the memory of Chef Will and the picture of 20 racks. haha. That's not good cooking, but that post sure got some mileage :) Airflow is the key, and I am pretty comfortable with 5 …1 · -
Re: Chicken question “tough “
Just popped in and saw your issue. Lean meats like chicken breast and pork loin become tough when overcooked. The window is pretty small for perfect doneness. 165 is overcooked, especially if it was …3 · -
Re: Burgers..Direct or raised direct?
I like them raised direct. Further from the fire if you get flare ups. Easier to get to and work with when they are up high as well. And it's plenty hot to get a sear. Unless I want to sear a th…2 · -
Re: Prime Rib Fail—-looking for answers
@tclamberth sorry for the fail! Foiling it sure didn't help you. The problem with pulling the meat off at the desired internal temperature is that it is still cooking. The hotter your cooking te…4 · -
Re: Can't perfect the steak either Direct Sear OR Reverse Sear...
Hey yall! Sorry for the extended absence. I guess @Chuckie_T is reading, or gone...but I loved reading all the responses and there is great advice already. While I haven't had much time to get t…2 ·
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