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Alleric posted:Regardless, I've ran those OS probes for 12 hours straight before, no problem. Seconding Oregon Scientific. I have the wireless with remote and it's seriously convenient, especially for winter BBQ.
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Mar 19, 2012 20:03
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agentseven posted:This looks great, care to give us some insights into your method here? Chicken is the final frontier for me, I've pretty much conquered everything else to my satisfaction. I made this over the weekend on my WSM. It was a huge hit with my guests and extremely low-maintenance, so I was actually able to hang out instead of prod at the grill. Not a single bite of leftovers remained. The uniform result would be great for something like a wedding. The rub is a standard brown sugar, cayenne, garlic powder, S&P The sauce is equal parts vinegar, sugar, ketchup with maple syrup, honey, and blackberries. I kind of go by taste versus measurement, but I don't think it's possible to really gently caress it up unless you intentionally triple the vinegar or something. PCJ-600 fucked around with this message at 21:25 on Mar 21, 2012 |
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Mar 21, 2012 21:22
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