Having destroyed one of my probes I've been looking at replacement probes and un-surprisingly different probes give different readings on different base units.
For instance one of the probes I bought reads 81 deg C at room temperature on my remote transmitter unit.Interestingly the I-grill probes also read 81 deg C when I plugged them into that unit.
It was the probe from this cheapy unit.WMA Digital LCD Display Food Thermometer Cooking Kitchen BBQ Probe Meat: Amazon.co.uk: Garden & Outdoors
And sure enough, it would appear the probe from this £5 thermometer is compatible with the I-grill to within a degree or so.//static.avforums.com/styles/avf/smilies/clap.gif
You must have really good central heating.
Trying not to sound smutty, but how do you destroy your probe?
I'm desperately trying to get back into BBQ'ing, I'm getting pulled pork withdrawal symptoms!
I am in a never ending loop of work, sometimes I go home to sleep and eat. It's a good job I have a soft bed and a decent pair of boots because when I'm not in one, I'm in the other!
Enough of my Woes, I must do something this weekend- the dreaded Brisket is still calling me from afar but I'm not ready for that again just yet. Anyone tried marinating a whole chicken overnight? What flavours work best and where do you buy those Behemoth freezer bags for marinating?
I had a massive fat fire from dripping chicken fat hitting hot coals and the wire burnt to a crisp such that the insulation within the steel braiding burntaway.
I had a much better smutty answer but I chickened out data:image/gif;base64,R0lGODlhAQABAIAAAAAAAP///yH5BAEAAAAALAAAAAABAAEAAAIBRAA7
I do my shopping online with ocado and they sell the large ziplock bags which are perfect for whole chicken.
Ocado: Large Reclosable Food & Freezer Bags 300x465mm essential Waitrose (Product Information)
normally just do ours in a brine, we use about 50 grams of table salt per litre. can put lots of other things in with it too if you can be bothered, but the salt is the important one for increasing the juiciness and making cooking more forgiving.
Last night I spatchcocked a chicken and brined it overnight. Just water, salt and sugar.
Then my girlfriend made a marinade from her good food magazine. I pulled it out of the brine this evening and smothered it in the marinade and put it back in the fridge. Didn't have a big fridge back so I just smothered the chicken and put it in a big dish with cling film on top. Gonna stick it on the BBQ tomorrow night.
Looks good!
I have a new BBQ cook book so I'm keen to try some veggie dishes on the BBQ.
.....to go alongside a great slab if meat, naturally!
Are there any must hve BBQ cook books? Especially ones that show you the techniques rather than just recipes.
Phew, for a moment then I thought you were going to ruin a great thread data:image/gif;base64,R0lGODlhAQABAIAAAAAAAP///yH5BAEAAAAALAAAAAABAAEAAAIBRAA7