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Tip of the hat…

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    Tip of the hat…

    To Grilla and my OG. I’ve posted several pix of my cooks this week on SUWYC. For the cook of the spiral cut ham, I got up early Friday to ensure it would be ready for an early lunch. It was in the teens here, so I gave myself some cushion. The Grilla worked wonderfully well. Once it came up to temp (250°), it was rock-steady. I was a little surprised, but very pleased. I coulda slept a little longer.

    #2
    Good stuff. My ham did great in the Silverbac as well.

    Comment


    • bbqLuv
      bbqLuv commented
      Editing a comment
      I have not made a ham in my Traeger yet, but it is in the works.

    #3
    I smoked steak on my Grilla OG on Christmas night with ambient temperature of 2-7 degrees F. It performed wonderfully.
    The meat was then seared on my old Weber genesis on GrillGrates using the flat side.

    Comment


    • Soonerpop
      Soonerpop commented
      Editing a comment
      Meant to leave the below as a comment so you’d respond. Oops

    #4
    How big were the steaks? How long was the sear on the GrillGrates?

    Comment


    • DrJimmy2112
      DrJimmy2112 commented
      Editing a comment
      Soonerpop Steaks were sirloin each 7-10 oz. Not the best quality unfortunately. I seared them 2 minutes per side. I was too slow to get them off and they ended up MW to my disappointment.

    • Soonerpop
      Soonerpop commented
      Editing a comment
      Thanks. Now you know.

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