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Skiddymarker

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  • Re: Beef tenderloin advice.....

    SkiddymarkerSkiddymarker
    I'd use the same method as a rib roast (ribs removed), which is a reverse sear, if seared at all. Tie it to make it round and as close to the same size as you can get. Cook time will be under an…
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  • Re: Resting steaks

    SkiddymarkerSkiddymarker
    @Eggcelsior - I think that's the key, resting allows the meat to finish cooking and if I understand it correctly, reach a more uniform edge to edge temperature while you finish the other stuff.I…
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  • Re: high cue fire grate

    SkiddymarkerSkiddymarker
    That is the typical order from High-Q, a gasket and a fire grate. Although mine is a MBGE, big difference, no more wiggler on low and slows. Still using the Nomex and it has been over a year since th…
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  • Re: Dome temp vs. grate temp

    SkiddymarkerSkiddymarker
    Perfect explanation. The grid temp is higher than dome for direct cooks, grid is lower than dome for indirect cooks. Strongly suggest you do not use your Maverick for direct cooks, Burning lump dire…
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  • Re: Help Me, I'm being led astray.

    SkiddymarkerSkiddymarker
    Another good suggestion learned here was to fill the fire box setting you up for the next cook. if you plan to do a 1 or 2 hour cook on the weekend and have some prep time, load the egg to the top of…
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