What's on the grill tonight?

[Just1more]

Fox City Brewery is grilling my burger tonight

 

[palmettomoon]

Doing a beef brisket flat today (if rain doesn't trip the GFCI breaker). First time I've ever "barbequed" beef. About 5.5 lbs @ 225 (independent thermometer indicates a 25 degree offset from internal probe) for 8 hours maybe? Plan to paper wrap.

 

[GFB]

Doing a beef brisket flat today (if rain doesn't trip the GFCI breaker). First time I've ever "barbequed" beef. About 5.5 lbs @ 225 (independent thermometer indicates a 25 degree offset from internal probe) for 8 hours maybe? Plan to paper wrap.

That's the Bullseye?

ETA: Monitor internal temps and wrap at 150-ish and it will turn out good.

 

[joel2000]

Doing a beef brisket flat today (if rain doesn't trip the GFCI breaker). First time I've ever "barbequed" beef. About 5.5 lbs @ 225 (independent thermometer indicates a 25 degree offset from internal probe) for 8 hours maybe? Plan to paper wrap.

My RecTec internal thermometer is about 20* higher than my thermopen also. I trust the ThermoPen

Edit: clarification- RecTec internal meat probe reads higher than the ThermoPen

 

[palmettomoon]

That's the Bullseye?

ETA: Monitor internal temps and wrap at 150-ish and it will turn out good.

Doing that sir. It's the Bullseye. The lower temp is great, no smoke tube needed. Stinkin' up the whole neighborhood. LOL.

 

[BillsCamino]

I paper wrap after the potential "stall"...at least 160 degrees

 

[Hunterrs]

Two butts for a church function. Started at about 4 this morning.

 

[kodis556]

Sous vide ribeyes, sage, thyme and rosemary, butter, S&P 3 hours at 130 degrees, then (no rain) finished on the grill, or (rain) finished in a screaming hot cast iron pan...

 

[Hunterrs]

Sous vide ribeyes, sage, thyme and rosemary, butter, S&P 3 hours at 130 degrees, then (no rain) finished on the grill, or (rain) finished in a screaming hot cast iron pan...

View attachment 4628543

What is your setup? Interested in trying Sous vide

 

[kodis556]

What is your setup? Interested in trying Sous vide

Anova sous vide, pretty basic/affordable, I just use a 10 quart stock pot for the bath (fancy pic below from Williams Sonoma) but same concept. All the fat simply melts...delicious!