purbeast Posted July 2, 2018 Share Posted July 2, 2018 I know some of you guys said that you also noticed that the temperatures for steaks are like off by 10 degrees when looking online as we discussed earlier. Is that also the case for pork? I got some thicker pork boneless cuts that I am going to try to grill tonight and definitely don't want to overcook them so I plan on using my iGrill but I'm also wondering if I should take them off earlier than the temps that you find when googling. Link to comment Share on other sites More sharing options...
AsburySkinsFan Posted July 2, 2018 Share Posted July 2, 2018 1 hour ago, purbeast said: I know some of you guys said that you also noticed that the temperatures for steaks are like off by 10 degrees when looking online as we discussed earlier. Is that also the case for pork? I got some thicker pork boneless cuts that I am going to try to grill tonight and definitely don't want to overcook them so I plan on using my iGrill but I'm also wondering if I should take them off earlier than the temps that you find when googling. Trial and error, I would run it up to the recommended temp then check it, if it’s over it shouldn’t be by much, if it’s under you can go more. Link to comment Share on other sites More sharing options...
Skinsfan1311 Posted July 2, 2018 Share Posted July 2, 2018 (edited) 1 hour ago, purbeast said: I know some of you guys said that you also noticed that the temperatures for steaks are like off by 10 degrees when looking online as we discussed earlier. Is that also the case for pork? I got some thicker pork boneless cuts that I am going to try to grill tonight and definitely don't want to overcook them so I plan on using my iGrill but I'm also wondering if I should take them off earlier than the temps that you find when googling. I pull them off at 135° carryover takes them 140-145, which is perfect medium. At that temp, it will be cream color, with some pink and juicy. If that freaks you out, pull at 140, but they will be slightly overdone. Mrs Skinsfan doesn't want to see any pink, so I pull hers at 150,(and apologize to her), but she swears that they're great. I've tried them at that temp and they're too dry for my taste. Be careful, they cook fast, so you have to be vigilant. There's no need to use a leave-in thermometer. I use my Thermapen. Edited July 2, 2018 by Skinsfan1311 1 1 Link to comment Share on other sites More sharing options...
purbeast Posted July 2, 2018 Share Posted July 2, 2018 44 minutes ago, Skinsfan1311 said: I pull them off at 135° carryover takes them 140-145, which is perfect medium. At that temp, it will be cream color, with some pink and juicy. If that freaks you out, pull at 140, but they will be slightly overdone. Mrs Skinsfan doesn't want to see any pink, so I pull hers at 150,(and apologize to her), but she swears that they're great. I've tried them at that temp and they're too dry for my taste. Be careful, they cook fast, so you have to be vigilant. There's no need to use a leave-in thermometer. I use my Thermapen. I didn't come back here before I cooked them, but that's exactly what I did. I took them off at 135 and they kept going up. I used the iGrill again and it worked perfectly. One of them was probably like 1/8" thinner than the other and that one was taken off like 2 minute earlier than the thicker one since it got to temp quicker. The pork cooked noticeably slower than the steaks I've been cooking too. After 3 minutes the steaks were up to 90 but these were like mid/low 70s. I believe these were also a bit thicker too which could have also had to do with it. If I was just eye balling it I probably would have f'ed it all up lol. 1 Link to comment Share on other sites More sharing options...
skinsmarydu Posted July 2, 2018 Share Posted July 2, 2018 (edited) Damn, I need to start keeping my phone in the kitchen when I cook to take pics ?.this was a beautiful bone-in salmon steak, and it came out awesome! (Hubby just pulled the bones without issue, but lesson learned on that...it was like $7)...? Edited July 2, 2018 by skinsmarydu 3 1 Link to comment Share on other sites More sharing options...
Skinsfan1311 Posted July 3, 2018 Share Posted July 3, 2018 11 hours ago, purbeast said: I didn't come back here before I cooked them, but that's exactly what I did. I took them off at 135 and they kept going up. I used the iGrill again and it worked perfectly. One of them was probably like 1/8" thinner than the other and that one was taken off like 2 minute earlier than the thicker one since it got to temp quicker. The pork cooked noticeably slower than the steaks I've been cooking too. After 3 minutes the steaks were up to 90 but these were like mid/low 70s. I believe these were also a bit thicker too which could have also had to do with it. If I was just eye balling it I probably would have f'ed it all up lol. So..how did they turn out? Link to comment Share on other sites More sharing options...
purbeast Posted July 3, 2018 Share Posted July 3, 2018 29 minutes ago, Skinsfan1311 said: So..how did they turn out? LOL oh yeah. They turned out great. They were very moist and juicy with a good crust on the outside. They came in a 5 pack so I will be cooking 3 more of them again! 1 Link to comment Share on other sites More sharing options...
AsburySkinsFan Posted July 3, 2018 Share Posted July 3, 2018 2 hours ago, purbeast said: LOL oh yeah. They turned out great. They were very moist and juicy with a good crust on the outside. They came in a 5 pack so I will be cooking 3 more of them again! Lasies and gentlemen, we have ourselves a convert! Great job @purbeast! I love to feed my people well, sounds like you do as well. Welcome to our merry band of misfits grilling royalty! 1 1 Link to comment Share on other sites More sharing options...
purbeast Posted July 3, 2018 Share Posted July 3, 2018 Any of you all have any specific ways you like to cook ribs? They have 2 for the price of 1 at Safeway and I'm thinking of getting 2 to grill tomorrow and I've never done it. I was gonna just google it and take it from there lol. I have some people coming over so if I do it I can't **** it up! 1 Link to comment Share on other sites More sharing options...
steve09ru Posted July 3, 2018 Author Share Posted July 3, 2018 Forgot to marinade so trying out out a flank steak with dry rub for first time (onion, garlic, cayenne, salt, paprika) Link to comment Share on other sites More sharing options...
skinsmarydu Posted July 3, 2018 Share Posted July 3, 2018 2 minutes ago, steve09ru said: Forgot to marinade so trying out out a flank steak with dry rub for first time (onion, garlic, cayenne, salt, paprika) Should be ok, but the rarer the better with a rub. ? 1 Link to comment Share on other sites More sharing options...
HOF44 Posted July 3, 2018 Share Posted July 3, 2018 2 hours ago, purbeast said: Any of you all have any specific ways you like to cook ribs? They have 2 for the price of 1 at Safeway and I'm thinking of getting 2 to grill tomorrow and I've never done it. I was gonna just google it and take it from there lol. I have some people coming over so if I do it I can't **** it up! For the best ribs you gotta go low and slow. Like 250 for 4-6 hours depending on conditions. I prefer a dark brown sugar based dry rub. 1 2 Link to comment Share on other sites More sharing options...
AsburySkinsFan Posted July 3, 2018 Share Posted July 3, 2018 Yup, low and slow...you can do them faster but you sacrifice tenderness and fall off the bone-ness. Link to comment Share on other sites More sharing options...
steve09ru Posted July 3, 2018 Author Share Posted July 3, 2018 Actually turned out really well. Cooked to about 150 and is still tender and flavorful. Think I may like it better than the marinade I usually do Link to comment Share on other sites More sharing options...
purbeast Posted July 4, 2018 Share Posted July 4, 2018 1 hour ago, HOF44 said: For the best ribs you gotta go low and slow. Like 250 for 4-6 hours depending on conditions. I prefer a dark brown sugar based dry rub. Ah okay thanks, I'll pass then for tomorrow. Link to comment Share on other sites More sharing options...
Why am I Mr. Pink? Posted July 6, 2018 Share Posted July 6, 2018 https://www.sbnation.com/lookit/2018/7/5/17536196/kirk-cousins-fourth-of-july-grill Kirk Cousins = Ned Flanders Just because someone is very smart or successful at one thing, doesnt mean they will understand concepts you consider basic. I feel sorry for his wife and others who have to eat what he grills. 1 2 Link to comment Share on other sites More sharing options...
Skinsfan1311 Posted July 6, 2018 Share Posted July 6, 2018 (edited) On 7/3/2018 at 5:02 PM, purbeast said: Any of you all have any specific ways you like to cook ribs? They have 2 for the price of 1 at Safeway and I'm thinking of getting 2 to grill tomorrow and I've never done it. I was gonna just google it and take it from there lol. I have some people coming over so if I do it I can't **** it up! https://amazingribs.com/ There's a reason that I post this site, from time to time in this thread. Peruse it, and the majority of your questions will be answered. That, and Steve Raichlen's BBQ Bible have been my "go-to" for years. I highly recommend joining the Amazing Ribs on-line community, :Pitmaster Club" It's $29.00 and worth every penny, and then some. It's full of experts, tips, ideas, recipes, techniques, etc. Edited July 6, 2018 by Skinsfan1311 1 Link to comment Share on other sites More sharing options...
HOF44 Posted July 6, 2018 Share Posted July 6, 2018 1 hour ago, Skinsfan1311 said: https://amazingribs.com/ There's a reason that I post this site, from time to time in this thread. Peruse it, and the majority of your questions will be answered. That, and Steve Raichlen's BBQ Bible have been my "go-to" for years. I highly recommend joining the Amazing Ribs on-line community, :Pitmaster Club" It's $29.00 and worth every penny, and then some. It's full of experts, tips, ideas, recipes, techniques, etc. And if Rick is spending $29 bucks on it you KNOW you're getting your monies worth!!! 1 Link to comment Share on other sites More sharing options...
Skinsfan1311 Posted July 6, 2018 Share Posted July 6, 2018 56 minutes ago, HOF44 said: And if Rick is spending $29 bucks on it you KNOW you're getting your monies worth!!! ****ing A right! I wear my badge of cheapness with honor... 2 Link to comment Share on other sites More sharing options...
HOF44 Posted July 6, 2018 Share Posted July 6, 2018 6 hours ago, Why am I Mr. Pink? said: https://www.sbnation.com/lookit/2018/7/5/17536196/kirk-cousins-fourth-of-july-grill Kirk Cousins = Ned Flanders Just because someone is very smart or successful at one thing, doesnt mean they will understand concepts you consider basic. I feel sorry for his wife and others who have to eat what he grills. On aluminum foil?? Really Kirk??? Also WTF you just signed for MEGA bucks and you go with the Spirit instead of the Genesis??? Oy vay!! 2 Link to comment Share on other sites More sharing options...
steve09ru Posted July 7, 2018 Author Share Posted July 7, 2018 back to the Traeger topic - really want to get something that does everything similar to the Traeger. What would be some comparable options you all would recommend? Lower price would be good too haha Link to comment Share on other sites More sharing options...
AsburySkinsFan Posted July 7, 2018 Share Posted July 7, 2018 Slow cooking some ribs on the Genesis II Also got some sun-tea brewing. This cheffing stuff is tough work!! 2 Link to comment Share on other sites More sharing options...
AsburySkinsFan Posted July 8, 2018 Share Posted July 8, 2018 Finished product! Slow cook all day BBQ baby-back ribs with some Central BBQ (Memphis) rub and a vinegar based sauce. Left the ribs smokey, spicy and tangy! Now I have left overs!! These were a cross between 17th Street BBQ (Illinois) and Central BBQ. 3 Link to comment Share on other sites More sharing options...
skinsmarydu Posted July 8, 2018 Share Posted July 8, 2018 @AsburySkinsFan...dude. Sun tea is the absolute best, my Memaw's cannot be duplicated, I've tried. Mine's good, but not hers. ? And you look nothing like I imagined. ? 1 Link to comment Share on other sites More sharing options...
Hersh Posted July 8, 2018 Share Posted July 8, 2018 @AsburySkinsFan what temp did you cook them at? awesome work. Link to comment Share on other sites More sharing options...
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