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Re: When do you pull your chicken?
I strongly agree with the idea of carryover increase in temp. The higher the temp you're cooking the chicken at, the more the chicken is likely to keep cooking and have its internal temp keep ri…3 · -
Re: Boston Butt / Pork Shoulder question
Forgive me, but that's the wrong lesson! No kidding, DO NOT rely on the temperature! Different pork butts might look identical, but one will be done well below 200° and one might not be done ye…5 · -
Re: Boston Butt / Pork Shoulder question
I'm not an expert, but it seems pretty certain to me that if it's tough and the bone isn't loose, then it's not done, regardless of the internal temperature reading. Steaks & …1 · -
Re: First ribs on an egg. Jimmy edition.
I'm sorry they didn't turn out the way you wanted! I don't really understand your last post about pyrex, in the oven. FWIW, here's the deal as far as I'm concerned: * I use a…2 · -
Re: Comparing BGE with pellet grill
I'm really mystified by this: A lot of people have a number in their head, like it means something. If you didn't know it was smoked at 200° or 250°, how sure are you that you could tell th…6 ·
