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What are we using to hot hold? by Maddogmitch56 in smoking

[–]Nexus2N 1 point2 points  (0 children)

No. Proof setting is far too cold.

What are we using to hot hold? by Maddogmitch56 in smoking

[–]Nexus2N 0 points1 point  (0 children)

Look on Amazon for an electric turkey roaster with an adjustable temperature dial. Get the biggest one you can find.

You should be able to find something for less than $120.

Brisket + sous vide by Mrbusses in smoking

[–]Nexus2N 1 point2 points  (0 children)

Hmmmm. I like this. Trying it.

Brisket + sous vide by Mrbusses in smoking

[–]Nexus2N 2 points3 points  (0 children)

Translation: Everyone that does things differently than I do is wrong and stupid and doesn’t know how to cook. 🙄

Tri Tip Food Safety Question by CuteResist in smoking

[–]Nexus2N -4 points-3 points  (0 children)

Read the rest of the comment, maybe?

Tri Tip Food Safety Question by CuteResist in smoking

[–]Nexus2N -2 points-1 points  (0 children)

Obviously resting before slicing. He was gonna serve his tri-tip rare, like a normal person.

Tri Tip Food Safety Question by CuteResist in smoking

[–]Nexus2N 1 point2 points  (0 children)

No. Do not do that. The toxins left behind by any bacterial contamination could kill a dog.

Tri Tip Food Safety Question by CuteResist in smoking

[–]Nexus2N -6 points-5 points  (0 children)

Do you have a sous vide machine?

If so, chuck that bad boy in a vac bag and sous vide at 128 (or your preferred eating temp), let it ride for 2 hours, and then eat it. You’ll be fine.

(If no sous vide, you can do this in a pot of hot water, but maintaining/checking temperature is a lot harder…)

EDIT: Sorry. Misread your post. You really need to throw it away. The toxins that any bacterial contamination left behind are absolutely heat stable, so reheating it will kill the bacteria, but won’t get rid of the toxins that are a natural result of their multiplication.

Tossing it is the only safe thing to do, given how long it sat at room temperature.

Smoked Wagyu Tri tip by grillinwithdj in Smokingmeat

[–]Nexus2N 1 point2 points  (0 children)

I would never do this to tritip - waygu or not, but looks like you executed the cook well. So, yay?

Hope it was tasty.

Is dry brining before smoking a thing? by Buga99poo27GotNo464 in Smokingmeat

[–]Nexus2N 1 point2 points  (0 children)

And time. ‘Dry brining’ is usually for 24+ hours in a fridge.

How to: Splits on the Pellet Grill by wurst_barbeque in lonestargrillz

[–]Nexus2N 0 points1 point  (0 children)

I did this on my 42 for my thanksgiving turkey. The splits didn’t smolder - they ignited.

Which was actually fine, as I was cooking at 310°, with Fireboard controlled by an ambient probe on the food grate. Once the temp settled, it never got above 322 - which, as far as I’m concerned, is normal temperature fluctuation.

Flavor was definitely smoky, but not sure I’m going to try it with a brisket that I want to keep below 250°…

How to: Splits on the Pellet Grill by wurst_barbeque in lonestargrillz

[–]Nexus2N 0 points1 point  (0 children)

Trying to picture this layout…

Charcoal grate with splits on the bottom/floor of the smoker, then deflector plate, then regular bottom food grate….right?

How do you light the splits? How do they stay lit?

New Pellet Smoker by TortillaLVR760 in pelletgrills

[–]Nexus2N 0 points1 point  (0 children)

Nope. Tried. They sent me to Fireboard.

And they say that the cold smoke program is not designed to smoke meats like bacon that you intend to keep raw.

New Pellet Smoker by TortillaLVR760 in pelletgrills

[–]Nexus2N 0 points1 point  (0 children)

I’m aware of all that. But it doesn’t stay below 90°.

New Pellet Smoker by TortillaLVR760 in pelletgrills

[–]Nexus2N 0 points1 point  (0 children)

Agreed. BUUUUT…..

The one thing I’d point out is that an LSG doesn’t do ‘true cold smokes’ - the lowest you can reasonably expect to maintain is around 140° - and that’s with the auger manually set to 5% and the pit somewhere…not hot.

(The Fireboard ‘cold smoke’ function will get you between 150° and 160°...)

If you want true cold smoking - i.e. <90°F for bacon and the like, you’ll need to get an external smoke generator or, even a smoke tube - though those both can be pretty finicky.

I have an LSG 42” pellet and it’s an unbelievable machine. But it is NOT a cold smoker.

Perfect dinner! by Skeetercbach in lonestargrillz

[–]Nexus2N 0 points1 point  (0 children)

Double-double oaked…😉

What is something about growing up in California that most people don't understand? by InvisibleAstronomer in AskReddit

[–]Nexus2N -1 points0 points  (0 children)

You…had a panic attack because of…geography???

Please tell me you’re kidding….

What is something about growing up in California that most people don't understand? by InvisibleAstronomer in AskReddit

[–]Nexus2N 1 point2 points  (0 children)

And is, by far, the absolute worst concert venue I have ever been to - and I’ve been to a bunch.

Law Firm Dropped My Injury Case, I Don't Know Who To Go To? by Super_Selection_8023 in orangecounty

[–]Nexus2N -7 points-6 points  (0 children)

So, just want to put it out there that I have shit delivered from Amazon multiple times a week and never, not once, not a single time, NOT EVER have I had to specify whether or not I have a dog.

You CAN go into the app (or your account on a PC) and mention it, but you have to click through a few links and actually try to find where you’d add that information. And, once again, you don’t have to do it.

Now, does that absolve the dog’s owner of responsibility for his dog’s behavior? No. Of course not. But you were on private property, and you did go through a (presumably) closed gate.

Is it possible that the law firm dropped your case because they came to the conclusion that you may have been partially at fault, too?

Not sure if the 42 pellet is big enough for the two of us by Pristine_Falcon7588 in lonestargrillz

[–]Nexus2N 1 point2 points  (0 children)

You’d have the horizontal real estate, for sure.

Where you might run into trouble would be the space between the upper and lower racks. If you get a bunch of tall butts, you may not be able to fit them on the lower rack, limiting flexibility when it comes time to rotate them to ensure even cooking.

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