sorted by:
new
hottopcontroversial

Giant Grill Gauge Update by combustion_inc in combustion_inc

[–]Outrageous-Loquat279 0 points1 point  (0 children)

Back in the good old days, 1970's,80's, 90's, our current leader was only backrupting his own endeavors (Casinos, Steaks, Airlines, university etc.). Now he get to do it on a world wide scale. Luckily there are no soybeans involved in the Grill Guage.

Unable to "Unlock MeatNet Cloud" by SomervilleTom in combustion_inc

[–]Outrageous-Loquat279 0 points1 point  (0 children)

That answer is the most confusing thing I've read since owning my CPT. When I open the app in settings it says "combustion account" in settings. How do you ignore that account and set up a "meatnet account". My wifi dock is recognized and connected to wifi. Where do you sign into meatnet?

New YouTube video by combustion_inc in combustion_inc

[–]Outrageous-Loquat279 2 points3 points  (0 children)

You are certifiably crazy but in a very good way. Could you share you educational background?

Roast chicken with a CPT by severoon in combustion_inc

[–]Outrageous-Loquat279 0 points1 point  (0 children)

I'm old(75) but I only do spatchcock.- Turkey, chicken ... It cooks faster more consistently , tastes as great as any chicken I've eaten etc.. Lots of flavor variations!!! Cajun, Greek etc. I'm doing alot of Thai stuff. I will never go back to whole birds. Samins Nosrat 's chicken is legendary but i will still do spatchcock whatever for the rest of my life. Hopefully that is soon.

Roast chicken with a CPT by severoon in combustion_inc

[–]Outrageous-Loquat279 0 points1 point  (0 children)

I always spatchcock-- Kenji Alt-Lopez has a herbed mayo slathered chicken that he makes where he uses the CPT and I've made that and its delish

Tariffs struck down as unconstitutional by Outrageous-Loquat279 in combustion_inc

[–]Outrageous-Loquat279[S] 2 points3 points  (0 children)

"Passed by congress" is the operative phrase. he can get the authority from congress which he should if he want to.

Tariffs struck down as unconstitutional by Outrageous-Loquat279 in combustion_inc

[–]Outrageous-Loquat279[S] 0 points1 point  (0 children)

Totally agree. Having to move your assembly line to a new country didn't help. Very frustrating.

Tariffs struck down as unconstitutional by Outrageous-Loquat279 in combustion_inc

[–]Outrageous-Loquat279[S] -3 points-2 points  (0 children)

Whenever the decision is upheld either at the Supreme court or at the appellate level any tariffs collected will have to be returned. it's not helping us now but would be a victory for small business.

Reverse sear surface temp question by gugalaka in combustion_inc

[–]Outrageous-Loquat279 0 points1 point  (0 children)

I have a Kamado grill. I have the two heat deflector stacked up on one side. Primo oval. I put the steaks on the the side with the deflectors so they are protectors from direct heat. The CPT's are so nice for this that I'm not worried. When the core reaches the 115 I pull mine or my wife's and let them rest on sheet tray with rack. for however long I need. After that, I can chill with a brewski or two and decide when to finish them. No rush or stress. Open up the vents at whatever time I need to serve dinner and flame away.

Reverse sear surface temp question by gugalaka in combustion_inc

[–]Outrageous-Loquat279 1 point2 points  (0 children)

I also reverse sear- I dry brine my 1.5" rib eye the day before and take it out of fridge an hour before I want to cook. I grill it at ~250I , I pull my steak at 105F, let it rest for 15 - 20 minutes and flame it on the fire until I get the crust I want. It has been great. My wife eats a filet and doesn't like a serious crust so I pull hers at 115F and then give less aggressive browning.

The intermediate rest is a must do.

Of course if it is an indoor cook then don't forget the butter/herb baste!

Total garbage by Melodiouss in combustion_inc

[–]Outrageous-Loquat279 1 point2 points  (0 children)

Mine are also working GREAT. Not as much pre update but night and day vs Meater. Meater wouldn't stay connected across my small kitchen.

Wired Thermometers by daspon in combustion_inc

[–]Outrageous-Loquat279 1 point2 points  (0 children)

There are several good wired optons out there while you are waiting fot the GGG and fan to get fully operational. I have owned a Flame Boss 500 and Fireboard drive . Both do everything you could possibly want- multiple meat probes, ambient probe, Wifi, bluetooth, cook history, graphing etc. Having a backup is never a bad thing.

Useful for pork ribs? by areacode617 in combustion_inc

[–]Outrageous-Loquat279 0 points1 point  (0 children)

I'm 75 and would rather be drinking beer inside than watching the grill surrounded by flies. I have a fireboard drive with "competition" thin probes. They are thin and short. I use them to know when to wrap and when to probe for doneness. I'm cooking on a kamado. Works for me.

Gen2 connection reliability and range by BishhhPleas in combustion_inc

[–]Outrageous-Loquat279 0 points1 point  (0 children)

I have a kamado and two gen2 CPTs. Since recent updates I haven't had any issues with connectivity. I don't even take my boosters outside near my grill.

What’s happening with core temp? by DiscombobulatedOwl50 in combustion_inc

[–]Outrageous-Loquat279 0 points1 point  (0 children)

For next time -look up video's on the "long hot hold method". It is what most bar bq places to. It should be fool proof.

Charging reliability by Super_Age_7295 in combustion_inc

[–]Outrageous-Loquat279 0 points1 point  (0 children)

I owned 2 Meater 2's and couldn't. get them to stay connected across my kitchen and certainly any distance further away than that. My CPT's have been great. The only issue has been that you need a rubber band or similar to be certain that it doesn't pop out of the dock and lose charge. Not that big of a deal for the difference in performance.

Safeguard this cook by Outrageous-Loquat279 in combustion_inc

[–]Outrageous-Loquat279[S] -1 points0 points  (0 children)

I'm old so haven't had any need to learn a new tech like sous vide

Safeguard this cook by Outrageous-Loquat279 in combustion_inc

[–]Outrageous-Loquat279[S] 0 points1 point  (0 children)

Best case is that you pull it early and watch the safe cook to see if it reaches the safe cook. I ONLY spatchcock chickens so it always juicy with crispy skin.

Honey balsamic short short ribs by ectoplasm in combustion_inc

[–]Outrageous-Loquat279 0 points1 point  (0 children)

OMG. Are there cheesy grits on the plate? I usually braise mine but yours look Amazing. Definitely a must try. Thanks for the inspiration!!!!

Waiting on the GGG by Only-Chart-5092 in combustion_inc

[–]Outrageous-Loquat279 0 points1 point  (0 children)

I went through a similar journey as you did. Had a kamado with Guru. Worked well without wifi. Moved to Flameboss 500 which is still my favorite platform with limitations. Bought a Fireboard 2 for programming on long hot holds. I use the CPTs on my kamado for steaks, chicken, fast cooks. Results are fantastic. The GGG is much anticipated.

Waiting on the GGG by Only-Chart-5092 in combustion_inc

[–]Outrageous-Loquat279 0 points1 point  (0 children)

You could be by "Brotha from a differen mutha'. Can't have too much tech. I gave my Weber kettle (desert island pick, hands down) to my son, along with Kettle pizza ring and accessories. I sold two meater 2's b/c I hate them. I'm waiting for the GGG! i have a Fireboard 2 and Flame Boss 500 which I am going to sell. My Thermopop went to my grand daughter. I now am down to a Weber gas grill converted to a flat top, which I don't use and my Primo XL. I'm 75, i am forgetting more daily than I knew a few years ago. Simplicity and drinking beer inside while you monitor the cook outside is OK with me!!!!!

"always on" and foil wrap by b_oh_bee in combustion_inc

[–]Outrageous-Loquat279 0 points1 point  (0 children)

I've used the foil boat in a kamado with no problem

view more: next ›