Now that my grill is imminent, what is the current iOS compatible meat thermometer system?

Shitty photo, but this was a pretty delicious homegrown T-bone, extra rare.

I'm super jealous of eating beef you raise

It's a bit like cocaine in the sense that you don't make much money if you eat the good cuts yourself. We go through hamburger like nobody's business though.

I want to raise cattle to sell everything but the prime rib and tenderloin to cover costs, and do my day job

9 hours ago, morphsci said:

Now that my grill is imminent, what is the current iOS compatible meat thermometer system?

https://www.kickstarter.com/projects/1977846026/meater-the-first-truly-wireless-smart-meat-thermom

Allegedly shipping next month, but ... you know ... Kickstarter.

7 hours ago, Hopstretch said:

https://www.kickstarter.com/projects/1977846026/meater-the-first-truly-wireless-smart-meat-thermom

Allegedly shipping next month, but ... you know ... Kickstarter.

Awesome! I will take one (or four) for the team.

Edit: Done! Will not ship until January so ordered an iGrill Mini to tide me over.

Edited November 21, 20169 yr by morphsci

Picked up a turkey this afternoon for my secretary whose husband had an aneurysm on Monday. First thing off of the Rec Tec.




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Nice looking bird and even nicer gesture Mike.

Thanks Al. It was Gail's initiative and my work. Carved up and ready to go.




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Beef brisket burgers just hit the grill.

that looks amazing

 

On 11/23/2016 at 4:13 PM, tyrion said:

Thanks Al. It was Gail's initiative and my work. Carved up and ready to go.




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Very kind gesture of you and Gail.  Very nice looking knife set too!  Double well done!

Observing

Flank steak with chimichurri and veg

 

 

On 4/15/2017 at 9:10 PM, Grahame said:

Observing

That one front and center looks...Dali-esque.

I call it Three Rib-Eye Pie.





In truth, I just seasoned them this way and then grilled them. I was hungry and had people waiting so I didn't take after pics. Tasty, though.

Hawaiian Kobe tri-tip. Marinated in soy sauce, pineapple juice, garlic and pepper. Looks good on paper ...

Pics?

I thought it went OK. Nobody complained, which is my baseline.

Sounds like my kind of marinade -- those are four of my favourite ingredients.

First run with the Weber, Slow n Sear and tip top temp. St. Louis ribs seemed a safe choice.






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How do you know that cow isn't originally from Texas and moved to St. Louis for a better job opportunity?

First off, it's a pig. Debbie's brother lives in St. Louis. He raised it from a pup. 

Edited July 22, 20178 yr by Absorbine_Sr

So, after a 6 hour slow cook, decent results for a first try. I had to mess with temp quite a bit, and eventually removed the TTT and continued with just the slow n sear. We also discovered that St. Louis ribs may not have been the best choice. But in the end we had good bark, a decent smoke ring and smoke flavor. Not a bad first outing.








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