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Thread: Grilling, Gas or Charcoal?

  1. #106
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    Re: Grilling, Gas or Charcoal?

    Quote Originally Posted by Lotsudo View Post
    I have the Green Mountain because it has an app I can control it from my cell phone
    Throw a piece of brisket/ribs/pork shoulder put the meat thermometer in the deepest part of the meat and monitor it from your cell phone and you can adjust the temp

  2. #107
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    Re: Grilling, Gas or Charcoal?

    Quote Originally Posted by Lotsudo View Post
    Throw a piece of brisket/ribs/pork shoulder put the meat thermometer in the deepest part of the meat and monitor it from your cell phone and you can adjust the temp
    Love it!

  3. #108
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    Re: Grilling, Gas or Charcoal?

    Smoking our turkey next week. Gonna have to cook it Wednesday. Should I carve it after it rests, or carve it on Thursday after rewarming in the oven?

  4. #109
    2011 Pick 'Em Champion johnnylightnin has a reputation beyond reputejohnnylightnin has a reputation beyond reputejohnnylightnin has a reputation beyond reputejohnnylightnin has a reputation beyond reputejohnnylightnin has a reputation beyond reputejohnnylightnin has a reputation beyond reputejohnnylightnin has a reputation beyond reputejohnnylightnin has a reputation beyond reputejohnnylightnin has a reputation beyond reputejohnnylightnin has a reputation beyond reputejohnnylightnin has a reputation beyond repute johnnylightnin's Avatar
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    Re: Grilling, Gas or Charcoal?

    Quote Originally Posted by techman05 View Post
    Smoking our turkey next week. Gonna have to cook it Wednesday. Should I carve it after it rests, or carve it on Thursday after rewarming in the oven?
    Did the same thing last year. I’d go ahead and slice it, but leave the sliced pieces “assembled” if you know what I mean. Reheat gently or just serve it at room temp (pull it out of the fridge an hour or so before you eat).

  5. #110
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    Re: Grilling, Gas or Charcoal?

    Quote Originally Posted by johnnylightnin View Post
    Did the same thing last year. I’d go ahead and slice it, but leave the sliced pieces “assembled” if you know what I mean. Reheat gently or just serve it at room temp (pull it out of the fridge an hour or so before you eat).
    Good tip, I was thinking reheat whatever we want to eat at lunch in the oven. At like 225.

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