I don’t own any meat probes. Just an instant read thermapen. It’s more fun living on the edge. Marinate that pork loin. You have time still. Overnight and then cook it. Excited for your cook.No room at the inn for any (and I mean ANY) more units right now. I’m just using what I’ve got, will let you know how this progresses. I’m going more old school, just monitoring pit temp, no meat probe, will instant read ribs later in the cook. I need to go get a piece of fish for a “non meat eater” who will be here too. Considering a pork loin on the kettle as well. Picked it up in the “Dog food” rack so, if it doesn’t get cooked by Monday, I think it will be buried with great embarrassment.
I must say at least it’s sunny!
I see lots of room in that yard!No room at the inn for any (and I mean ANY) more units right now. I’m just using what I’ve got, will let you know how this progresses. I’m going more old school, just monitoring pit temp, no meat probe, will instant read ribs later in the cook. I need to go get a piece of fish for a “non meat eater” who will be here too. Considering a pork loin on the kettle as well. Picked it up in the “Dog food” rack so, if it doesn’t get cooked by Monday, I think it will be buried with great embarrassment.
I must say at least it’s sunny!
Should have been here! Killed off a bottle of Black Bush to boot!I prefer ribs slightly on the dry side, and a bit of tug off the bone. I'm not keen on over-sauced, sloppy fall-off-the-bone-down-your-shirt ribs.
I always serve sauce on the side, in bowls, for those who like more sauce.