zalapski wrote: ↑
Lucky you it is only $7 off a pack of the St.Louis cut ribs here in the [email protected]$/kg.
It's luck of the draw. Mid-week the Costco @ Dixie and Dundas had the back ribs for $10 off per. Was at The Leaside store earlier and they had the side ribs.
Gutty96 wrote: ↑
Lol, good idea! But.... What came of this?
I periodically opened up my app to check on the temps in the cooker. Saves me from going outside periodically to check on the temps. It worked very well because I used to check it hourly or so. If you're doing a long cook like Brisket which could be going overnight, it's an effective "assistant" and you don't have to spend extra money buying a BlueTooth Wireless temp probe.
FYI you can set the WyzeCam to alert/notify you for sounds....in this case, my temp probe never hit the upper limit I set so all was good.
At the end of the cook, I unplug the camera and put away the probe until my next cook.
We're all bozos on the bus until we find a way to express ourselves...
Failure is always an option...just not the preferred one!
gr8dlr wrote: ↑
I periodically opened up my app to check on the temps in the cooker. Saves me from going outside periodically to check on the temps. It worked very well because I used to check it hourly or so. If you're doing a long cook like Brisket which could be going overnight, it's an effective "assistant" and you don't have to spend extra money buying a BlueTooth Wireless temp probe.
FYI you can set the WyzeCam to alert/notify you for sounds....in this case, my temp probe never hit the upper limit I set so all was good.
At the end of the cook, I unplug the camera and put away the probe until my next cook.
Right right.... Soooooo.. What were you cooking and where are the pics? Lol
redsfan wrote: ↑
you did what? After bragging about price you post no proof!! pfft
Wasn't bragging about price...just commenting my price point to buy at.
Actually those ribs I cooked were frozen from last year!
BTW I like the bagel cooked in your kettle pic. Looked like you were running a bit hot.
I considered baking bread in the pizza oven but I think there's just too much heat coming across the top. Might try it still just because.
We're all bozos on the bus until we find a way to express ourselves...
Failure is always an option...just not the preferred one!
gr8dlr wrote: ↑
Wasn't bragging about price...just commenting my price point to buy at.
Actually those ribs I cooked were frozen from last year!
BTW I like the bagel cooked in your kettle pic. Looked like you were running a bit hot.
I considered baking bread in the pizza oven but I think there's just too much heat coming across the top. Might try it still just because.
now frozen from last year!! double pfft!! Anyho, yeah the first batch were definitely running a bit hot, when I took the lid off to let them cook it brought temps down still allowing some smoke to get at them from the cherry. Even though these were indirect, temps can hit 800+ with the lid closed which works for a 2 min wood burning pizza but not bagels. The last two bathes were much better with on and off lid usage..will make these again for sure
gr8dlr wrote: ↑
I periodically opened up my app to check on the temps in the cooker. Saves me from going outside periodically to check on the temps. It worked very well because I used to check it hourly or so. If you're doing a long cook like Brisket which could be going overnight, it's an effective "assistant" and you don't have to spend extra money buying a BlueTooth Wireless temp probe.
FYI you can set the WyzeCam to alert/notify you for sounds....in this case, my temp probe never hit the upper limit I set so all was good.
At the end of the cook, I unplug the camera and put away the probe until my next cook.
haha I did something similar once when I was leaving the house to go skating for a bit. Luckily everything stayed steady and I didn't need to head home quickly
Argggg. I am still trying to blend these 2 decks back together.... What's starts as a simple "new deck boards on this section" . Ends with this... To this.. To Let's just just bring it all down to the lower level.
At least I have a steak sitting in salt for later.
Got a blackstone and picked up too much ground beef for a night of smash burgers. We rarely buy "just enough" ground meat and typically freeze it. Wondering if using frozen ground beef for smash burgers is fine (if not possibly even recommended?)
