just got back, let's discuss value of porsches
07-16-2018, 07:43 PM
#1876
Burning Brakes
I have a Primo (http://www.primogrill.com/en-us/) which is similar to the egg. We use this as our temp probe and it is fantastic (https://www.flameboss.com/FB100-Kama...ker_controller). Made it 95% less work.
was thinking of just going with something with temp probes, but no fan.
maybe i'll change my mind if i end up ruining some meals!
07-16-2018, 07:53 PM
#1877
Rennlist Member
There's no way I could grill the amounts of meat that I eat without a gas grill. Charcoal is just too much time & hassle.
07-16-2018, 11:04 PM
#1878
GT3 player par excellence
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^ what does overeat mean?
when i blow up, i die, so i wont really know.
when i blow up, i die, so i wont really know.
07-17-2018, 12:39 AM
#1879
Takes most of the hassle out of the Weber, and once you get used to the charcoal deliciousness every day, it’s hard to go back.
07-17-2018, 12:54 AM
#1880
GT3 player par excellence
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this is all u need to see
out today 13x miles
our again sat
out today 13x miles
our again sat
07-17-2018, 12:57 AM
#1881
GT3 player par excellence
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Tumble Weeds Amazon
Takes most of the hassle out of the Weber, and once you get used to the charcoal deliciousness every day, it’s hard to go back.
eggs
thermometers
pssst
i show up at spyerx and chrisF place and help them reduce their caloric intake.
makes me happy and them happy
07-17-2018, 01:47 AM
#1882
07-17-2018, 02:56 AM
#1884
Rennlist Member
I cook by touch.
Touch it and put in mouth.
More pinxtos/tapa today. Pork 32,000 ways. The spanish have the art perfected. Can’t drive a Porsche here (yet). So eat
iberican pork cheek. I love the traditional “presentation”. (Was excellent)
blood sausage on red pepper w quail egg
some sort of small fish w red pepper w roe
my slight of hand placed about 10 others in the belly before the camera could snap.
3 desserts. Mooty would have been proud.
Today will source a ribeye at a place that is as hard to get into as an RS w/o ADM
Touch it and put in mouth.
More pinxtos/tapa today. Pork 32,000 ways. The spanish have the art perfected. Can’t drive a Porsche here (yet). So eat
iberican pork cheek. I love the traditional “presentation”. (Was excellent)
blood sausage on red pepper w quail egg
some sort of small fish w red pepper w roe
my slight of hand placed about 10 others in the belly before the camera could snap.
3 desserts. Mooty would have been proud.
Today will source a ribeye at a place that is as hard to get into as an RS w/o ADM
07-17-2018, 03:18 AM
#1885
GT3 player par excellence
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07-17-2018, 03:38 AM
#1886
07-17-2018, 12:47 PM
#1887
Burning Brakes
07-17-2018, 05:31 PM
#1888
Rennlist Member
Txuleta aka aged rib eye. Cooked proper and just with salt. Excellent. This one was only 500g. They had over 1kg. This was “pequeno”
Nothing like devouring a huge steaks the standing tables outside while people walk by saying “wtf”? Lol
Nothing like devouring a huge steaks the standing tables outside while people walk by saying “wtf”? Lol
Last edited by Spyerx; 07-17-2018 at 06:04 PM.
07-17-2018, 05:51 PM
#1889
Rennlist Member
^ That looks awesome! Now I'm hungry. Better go fire up the grill.
07-17-2018, 06:08 PM
#1890
Burning Brakes
Not quite as nice as the food in spain, but a much shorter drive (gotta think about resale value of the GT3).
Also went with just a half Reuben to help reduce wear on seat bolsters.
Also went with just a half Reuben to help reduce wear on seat bolsters.
