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Thread: Does anyone else BBQ?

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    Regular Member Das's Avatar
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    Started at 07.15, finally hit internal of 205f at 15.40. And yes it tasted as good as it looks!!!!




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    Ahhhh Gumtree the family butchers eh

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    Oh the Meat lol, just Morrison's, and I added my own dry rub to the outside.

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    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..

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    Regular Member lee gsi's Avatar
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    Meat thermometer is a handy tool to have.

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    Regular Member Das's Avatar
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    Quote Originally Posted by vectra gsi 3.2 View Post
    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..
    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.

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    Quote Originally Posted by RBH View Post
    Ahhhh Gumtree the family butchers eh
    ) ) )

    I know a cracking wee butchers just outside Linlithgow, I get a good discount there lol

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    Regular Member vectra gsi 3.2's Avatar
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    Quote Originally Posted by Das View Post
    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 thermometerfor all . 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.
    she does has a thermometer mate, she uses it for all the meat joints in the oven...
    i dont care what way she cooks it, as long as its tasty....nom, nom, nom..

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    Regular Member Das's Avatar
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    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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    Regular Member Das's Avatar
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    Quote Originally Posted by RBH View Post
    ) ) )

    I know a cracking wee butchers just outside Linlithgow, I get a good discount there lol
    Whats your best deal of 6 Rib Eyes and a Boston Butt?

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