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Intersting Article: "Grill Marks Are Dumb", mentioning Meathead
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Administrator
- May 2014
- 18988
- Clare, Michigan area
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Follow me on Instagram, huskeesbarbecue
Smokers / Grills- Yoder loaded Wichita offset smoker
- PBC
- Grilla Silverbac pellet grill
- Slow 'N Sear Deluxe Kamado (SnSK)
- Masterbuilt Gravity 560
- Masterbuilt Digital Charcoal Cabinet
- Weber 22" Original Kettle Premium (copper)
- Weber 26" Original Kettle Premium (light blue)
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- Brinkmann cabinet charcoal smoker (repurposed)
Thermometers- SnS 500 4-probe wireless
- (3) Maverick XR-50 4-probe Wireless Thermometers
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- ThermoPop, yellow, plus a few more in a drawer for gifts
- ThermoWorks ChefAlarm (wife's)
- Morpilot 6-probe wireless
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- ThermoWorks fridge & freezer therms as well
Accessories- Instant Pot 6qt
- Anova Bluetooth SV
- Kitchen Aide mixer & meat grinder attachment
- Kindling Cracker King (XL)
- a couple BBQ Dragons
- Weber full & half chimneys, Char-Broil Half Time chimney
- Weber grill topper
- Slow 'N Sear Original, XL, and SnS Charcoal Basket (for Jumbo Joe)
- Drip 'N Griddle Pans, 22' Easy Spin Grate, and Elevated Cooking grate, by SnSGrills
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Beverages- Favorite summer beers: Leinenkugels Summer & Grapefruit Shandy, Hamm's, Michelob Ultra Pure Gold
- Fav other beers: Zombie Dust (an IPA by 3 Floyd's Brewing), Austin Bros IPA, DAB, Sam Adams regular, Third Shift amber or Coors Batch 19, Stella Artois
- Fav cheap beers: Pabst, High Life, Hamm's & Stroh's
- Most favorite beer: The one in your fridge
- Wine: Red- big, bold, tannic & peppery- Petite Sirah, Zinfandel, Cabernet Sauv, Sangiovese, Syrah, etc
- Whiskey: Buffalo Trace, E.H. Taylor, Blanton's, Old Forester 1870, Elijah Craig Toasted, Basil Hayden's. Neat please.
- Scotch: Current favorite- The Arran (anything by them), Glenmorangie 12yr Lasanta, sherry cask finished. The Balvenie Double Wood, also like Oban 18yr, and The Glenlivet Nadurra (Oloroso sherry cask finished) among others. Neat please.
About me
Real name: Aaron
Location: Farwell, Michigan- near Clare. (dead center of lower peninsula)
Occupation:- Healthcare- Licensed & Registered Respiratory Therapist (RRT) at MyMichigan Health, a University of Michigan Health System.
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- Likes 2
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The most interesting thing about that article and any article anymore are the comments.
"Pulls out Soap Box"
Our country seems to be turning into a country of if you don’t agree with me you are an idiot. Why is it so hard to allow somebody to have a different opinion than you.
- Likes 6
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Administrator
- May 2014
- 18988
- Clare, Michigan area
-
Follow me on Instagram, huskeesbarbecue
Smokers / Grills- Yoder loaded Wichita offset smoker
- PBC
- Grilla Silverbac pellet grill
- Slow 'N Sear Deluxe Kamado (SnSK)
- Masterbuilt Gravity 560
- Masterbuilt Digital Charcoal Cabinet
- Weber 22" Original Kettle Premium (copper)
- Weber 26" Original Kettle Premium (light blue)
- Weber Jumbo Joe Gold (18.5")
- Weber Smokey Joe Silver (14.5")
- Brinkmann cabinet charcoal smoker (repurposed)
Thermometers- SnS 500 4-probe wireless
- (3) Maverick XR-50 4-probe Wireless Thermometers
- A few straggler Maverick ET-732s
- Maverick ET-735 Bluetooth (in box)
- Smoke X4 by ThermoWorks
- Thermapen MkII, orange & purple
- ThermoPop, yellow, plus a few more in a drawer for gifts
- ThermoWorks ChefAlarm (wife's)
- Morpilot 6-probe wireless
- ThermoWorks Infrared IRK2
- ThermoWorks fridge & freezer therms as well
Accessories- Instant Pot 6qt
- Anova Bluetooth SV
- Kitchen Aide mixer & meat grinder attachment
- Kindling Cracker King (XL)
- a couple BBQ Dragons
- Weber full & half chimneys, Char-Broil Half Time chimney
- Weber grill topper
- Slow 'N Sear Original, XL, and SnS Charcoal Basket (for Jumbo Joe)
- Drip 'N Griddle Pans, 22' Easy Spin Grate, and Elevated Cooking grate, by SnSGrills
- Pittsburgh Digital Moisture Meter
Beverages- Favorite summer beers: Leinenkugels Summer & Grapefruit Shandy, Hamm's, Michelob Ultra Pure Gold
- Fav other beers: Zombie Dust (an IPA by 3 Floyd's Brewing), Austin Bros IPA, DAB, Sam Adams regular, Third Shift amber or Coors Batch 19, Stella Artois
- Fav cheap beers: Pabst, High Life, Hamm's & Stroh's
- Most favorite beer: The one in your fridge
- Wine: Red- big, bold, tannic & peppery- Petite Sirah, Zinfandel, Cabernet Sauv, Sangiovese, Syrah, etc
- Whiskey: Buffalo Trace, E.H. Taylor, Blanton's, Old Forester 1870, Elijah Craig Toasted, Basil Hayden's. Neat please.
- Scotch: Current favorite- The Arran (anything by them), Glenmorangie 12yr Lasanta, sherry cask finished. The Balvenie Double Wood, also like Oban 18yr, and The Glenlivet Nadurra (Oloroso sherry cask finished) among others. Neat please.
About me
Real name: Aaron
Location: Farwell, Michigan- near Clare. (dead center of lower peninsula)
Occupation:- Healthcare- Licensed & Registered Respiratory Therapist (RRT) at MyMichigan Health, a University of Michigan Health System.
Yeah, that's a testimony to human nature and the ambiguity of internet comments. An unfortunate thing indeed, which is why personally I try to avoid comments on articles.
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Club Member
- Jan 2017
- 205
- KC MO
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Tryin' not to light my beard on fire east of KC MO. Pit Barrel Cooker for smokin', Char-Griller for grillin' and the cutest little no-name instant read thermometer you've ever seen to keep me from screwin' up!
My favorite part of the article comes early - the (paraphrased) "I know this is right, BECAUSE MEATHEAD GOLDWYN TOLD ME SO!" 😂😂😂 Beautiful, and I actually LOL’d when I read it! 👍
Im all about experimentation and trying something yourself in your own way to see what happens, but if the author was going to pick someone in the BBQ world to crown Moses the Lawgiver, she made a helluva good choice in my opinion! 😃🙌
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Well, I liked the part where the molecules get excited & then start dancing with their buddies.
PS. Meatheads book did have something to do with science didn’t it.
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Charter Member
- Oct 2014
- 7327
- NEPA
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Large Big Green Egg, Weber Performer Deluxe, Weber Smokey Joe Silver, Maverick 732, DigiQ, and too much other stuff to mention.
Use that griddle to get the browning, the flame to get the flavor. Doesn’t matter which order: if you reverse sear, do the flame first, then transfer to the griddle. Or inside to a cast iron pan, doesn’t matter.
We have choices, after all. We have technology. It’s not like this is 1987, when people ate like doofuses.
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Club Member
- Aug 2017
- 9849
- Hate Less, Cook More
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On the molecules getting excited, that reminds me of a story from my college days in engineering school. Had a Chinese visiting professor who was a PhD in waste water engineering.
As we got into the design of a treatment plant, he eventually brought up the subject of ‘sludge’ which is nothing more then our waste broken down by bacteria.
Well he could not pronounce sludge but instead kept saying ‘slut’. Now at first there were a few snickers but as he described the movement of the sludge from tank to tank with the intro of more and more bacteria, he starts saying things like "slut go over here to next tank and gets VERY excited".
Of course by by that time snickers turned to raucous laughter, I think I had snot running out of my nose at that point.
Poor guy, he finally stops talking, just stands there and says, "what?"
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That reminds me of a story a older friend once told me long ago, someone was learning a new language, lets say Spanish but I don't remember exactly, and he meat to say "I have three [brothers?] [sisters?] [dogs?] [3 of something anyway]", but the word for it and anus was very similar in that language and he used the wrong one. He told people he just met he has 3 anuses.
- 1 like
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Huskee I had a colonoscopy today. When the doctor came in I pointed to my foot and said, "When they operated on it they marked it so they got the right one. I don't have any marks today, you're working on the one in the middle."
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nothing like writing an article that has literally zero original content. on the upside, if the stuff preached at places like here and serious eats etc is now getting picked up by lifehacker and blogs...it cant be bad for the overall all state of food.
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Club Member
- Apr 2016
- 4384
- Saltnes Norway
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Genesis 320 Limited
Weber One Touch 57cm
Weber Smokey Mountain 47cm
That article & Meathead can agree as much as rhey like.. I want grillmarks on my meat when i grill chops/steaks etc.. 😎🔥
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Yeah, because you’re used to them...and they’re a treat for the eyes. As Troutman says, they’re sexy...and it makes the steak look "finished."
OTOH, I rarely have grill marks on MY steaks...because as cool as they might LOOK, I prefer that maillard goodness all over. But I have friends and family that EXPECT them: that’s what a proper steak looks like after all. Right?
So now I do both. Full Maillard reaction on one side, beautiful grill marks on the other. Keeps everyone happy. ;-)
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