Started at 07.15, finally hit internal of 205f at 15.40. And yes it tasted as good as it looks!!!!
Started at 07.15, finally hit internal of 205f at 15.40. And yes it tasted as good as it looks!!!!
Ahhhh Gumtree the family butchers eh
Oh the Meat lol, just Morrison's, and I added my own dry rub to the outside.
my mrs point blank refuses to eat stuff from the bbq as she is paranoid is not cooked through properly...
i personally dont mind it....but as i dont have to cook it its a bonus lol...
i do zero chores inside the house, and cooking is one of them..
Meat thermometer is a handy tool to have.
As Lee says a Thermometer is handy, tbh a necessity imo. Baz ask your wife if she checks everything she cooks with a thermometer? I bet she doesn't, so what's the difference? Chicken is 75c, but I like to be the other side off 80 just to be safe. Pork is the same(165F carved or 205F for pulled), But no one I know who uses a cooker ever uses a thermometer. They all cook to a "time". You dont cook anything to a time(ok maybe a boiled egg), you cook it till its cooked, and only a thermometer can tell you that. I have a Weber instant thermometer for chicken thighs and a Maverick 733 for long cooks.
My wife used to cook everything for 3 hours, regardless, chickens looked like concentration camp victims by the time they come out!!
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