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Re: Best Foodie Cities USA- (a salvage thread) Top Three (or more)
I've never travelled much, so from a very narrow perspective: 1 New Orleans, based a bit on food from people who started out in that area, and from Cajun and Creole recipes that inspired me to s…1 · -
Re: Temperature Diff
My experience with a Maverick system on the grill was even more drastic than dome vs. grill. When the probe was near the food, the probe temp might read 50 degrees cooler before the meat warmed up an…1 · -
Re: Temperature Diff
This is a common question. Let me sketch out the situation. Direct and indirect cooks are quite different. Direct cooks expose the food to the IR coming off the lump. That disapates by the inverse sq…3 · -
Re: Searing question
Resting cooked meats is done primarily to let the gels firm up a bit, and hold the juices in before cutting. So, not applicable when moving from long low cooks to the sear phase.1 · -
Re: Beef Ribs. A Cook and a Couple Questions
The reason they took so long is the temp of 235. Meat temps "stall" around 165F until half the moisture in the meat is gone. At 235, not much above boiling, that can take a long time. Makes…1 ·
