-
Welcome to the Pit from Dallas! I’ve been cooking on a Large BGE for about 11 years now.Leave a comment:
-
Hello I'm a Newbie from Tampa!
Hello I am from Tampa and a newbie to Pitmaster but have been cooking on my Large Big Green Egg for 21 years! I am actually legally blind (not totally blind) and use adaptive technology on my computer and iPhone which talk to me and enlarge text and images on my screen. I also use hand held magnifiers to check temp gauges as well as a Javelin Pro instant read thermometer which has a 2 inch display which I love. I recently got into sous vide as Christmas I got an instant pot which has sous vide button incorporated into it. It gave me an introduction but it is not accurate as it can be anywhere from 5-12 degrees off so always use my Thermoworks Smoke to monitor water temp. FINALLY just got my Anova Pro and am loving it so far! Last tool I just got is one I was fortunate to win on a FB group- The Su-V gun by grillblazer.com and it's quite amazing! Obviously I can use it to sear with control outside on my unlit BGE, even though they say you can use it indoors, I don't. Also can use it to light my Egg quick and easy. I am excited to learn many things here and hopefully will be able to be a long-time member! Oh yeah, currently using Meathead's Memphis Dust on a pork butt which I dry brined in Kosher salt overnight. I currently have it swimming in sous vide 155/36 and will give icewater shock and refrigerate overnight. Saturday morning I plan on applying more Memphis Dust and putting on my BGE at 250 Degrees F for a few hours to create a nice bark but will not exceed internal temp of sous vide temp of 155. When pulling I will use some juices from the bag that has been strained and heated and doctored a bit. Hopefully I will learn how to post pics and videos soon!
Welcome!
This is a membership forum. Guests can view 5 pages for free. To participate, please join.
[ Pitmaster Club Information | Join Now | Login | Contact Us ]
Only 4 free page views remaining.
Leave a comment: