Archive for October 19th, 2007
Bad BBQ in restaurants
Howdy Bill
I was in Ga. last month and couldn’t wait to eat the BBQ. I know why you stated you want to find the nearest barbecue restaurant owner and kick him in the butt, I was so disappointed, all 3 restaurants I ate at smothered their pork sandwich in sauce, I couldn’t taste the meat, just sauce, I might as well had a sloppy Joe sandwich. I did have one really good tasting brisket sandwich, at Country BBQ down in Columbus, it was a little dry, but had great flavor. I also visited with Stump and Lang smoker companies, I drove allot that day, I like both types of smokers. Price wise Lang’s wins, set it and forget it wise, stumps wins. Oh this reminds me, I better email Corky’s. Talk about disappointment! I drove from the Atlanta airport to the Corky’s in Atlanta (30 miles) from airport, thru rush hour, (60 mins) All for nothing, the restaurant went out of business. I still use your book and as you’ve noticed, I write on your Blog once and awhile. I have a few questions but I’ll write later. I like Georgia, it’s very scenic.
Bret
Grill level thermometer
Hi Bill,
Can either you or perhaps someone reading this recommend a reliable grill-level thermometer? All I’m seeing online are thermometers to check a meat’s temperature. Would I use the same thing? I use a traditional Weber Kettle to smoke and I need a thermometer to measure the temp at the grill level rather than at the level of the handle on the lid.
Thanks.
Answer….
I used to use one of those candy thermometers in my Weber kettle grill. It had a 6″ probe on it that would get down close to the meat when inserted in one of the vent holes. What you really need is a dual probe digital remote thermometer like one of these…
