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Lol the trimming had me like...uhhh, no. The comments confirmed that.

can the Tempspike be used on a gas or charcoal grill. Can it be put into a thick stake or pork chop as it is flipped to get a nice char as you. read the internal temp till you get what you want? Or is just for baking/ smoking? Has anyone used it on a open grill? Maybe it would work best on a flattop grill?

Grates are terrible. They don’t clean worth a damn.

So this a beef rib video based on other guys' beef rib videos. I see.

Thanks for posting this informative video.

Why not throw it away in the garbage

Unless youre using the meater in a skillet, it sucks! As far as ambient temps as well, i get 40°f off the real temps. Most underwhelming $70+ device. What a hunk of @#$t (junk)!

Im trying this today. But i got contry stye ribs. I cut them up like bone less ribs at the Chinese restaurant

Buffalo sauce. Frank's and butter. That's it. Anything else is not Buffalo sauce.

Smoking at 275. I don't think so to high for such a lean piece of meat 225 .

Why did you do the hot hold at 160 instead of 140?

On my beef ribs I started using a rub I found in NOLA call Andy Roo's Cajun Garlic. It's fantastic on beef ribs.

How to ruin a brisket in 1 easy step.😢😢😢 jesus christ

maybe im cheap but i hate that you lost a whole rib when they finished lol

i just set it at 225 for an hour then crank it up to 450 till done and crispy! works well! Also get that smoke flavor!

Great video, have done this a few times now, and it always turns out tender and tasty. Just before I close the wrap, I dribble olive oil along the top of it, and make sure it's wrapped tight. Really appreciate this!

another UA-camr info commercial....you should try an Aussie accent, mate...no thx...

You did a great job 👍

Great video, I was just going to purchase a new top plate but would rather do this. Thanks for the info ...id give it 10 thumbs up if i could!!!!!

Picanha has been my Christmas tradition for the past 10 or so years now. After frequenting my local Brazilian restaurant for a while, I just asked the grill master what that cut was and he told me where to get it. The thing I love about picanha is that even with just salt, it's super delicious.

Purchased this for my son and his new offset smoker. Tested it out on a 15lbs brisket with one probe in the flat and the other in the point. My son couldn't get the app to work with his google smartphone; but, we had the case with the temp readings. He loved these probes and he has able to maintain a proper temperature range. The dual probes helped us make wood, vent, spray, water tray, wrap adjustments and limited our time opening the smoker. No problem with battery life with both probes lasting the full 12 hour cook/rest. Occasionally we would double-check both probes with instant read thermometer and close enough within a few degrees (no telling which of the 3 are 100% correct). Only wish list stuff are: - probes were a touch thinner - both ends of the probes looked black after +9 hours on a offset smoker. Make one probe square for easy ID when this happens

Just got a zgrill! Fricken love it!

Is the tempspike still worth it a year later? How is its reliability?

youre right about having a bit of sweetness on beef ribs

Good info! Smoking some ribs today. 🙌

Shouldbe left the skin on. Skin on pork belly ribs sre the shit.

Bro I’ve been smoking for over 20 years, you butchered the Fck out of that brisket

Instructional video on how to turn an 18 pound brisket into an 8 pound brisket. Looking pretty good!

ill stick my thermapen the Chinese junk already crapped out that was a waisted $109 my thermapen one is faster than my MK4 and that's the one in the video is the MK4. ill stick with American made

is this a joke?

Ambient temp should be lower due to evaporation from the meat. You could probably test that by wrapping in foil and seeing if there is a differu

I WANT THIS GRILL Please Love Charcoal cookouts. I would first make Smoked stuffed jalapeño with garlic rosemary sausage & smoked turkey breast Thank you

OBSERVATION..i actually pull mine out at 165, pour off aus jus and put AJ in fridge to solidify fat, wrap in foil until 195, pull it out at 195, open the foil forming a 'bowl' pour in a can of dr. Pepper, tent and rest for 1.5 hrs. While resting, meat reabsorbs the juices and the Dr. Pepper multiple flavors but also gets the liquid high enough around the meat so more is absorbed. After 1.5 hrs, remove the juices, then shred adding back the Original aus jus. The original AJ has more complex flavoring due to the salt, sugar and spices, while the 2nd AJs purpose was adding back moisture and sweetness. Moist and juicy.

I'm using my meater 2+ for the first time now, and I am not having an accurate reading of the ambient temp. Right now its stabilized to around a 15°C difference, but in the beginning it was as much as 25°C. Im using the Thermaworks ChefAlarm to measure the ambient with a probe at the grate right next to the Meater 2+

What wood are you using?

Ive had nothing but problems with these in the 3 months I've owned them. I've had ThermoPro send 2 new probes already but it looks like the white ones literally become bricks after 2 uses in low temp cooking (i.e. 225F to 275F)

Do you have a warming cabinet link?

Why not say 2 parts salt 4 parts black pepper and one part garlic? Instead of using “half” parts. Those look delicious and I’m excited you went to one of my favorite websites for sauce recipes. I actually have some jerk sauce in my fridge right now from chili pepper madness. It has scotch bonnets I grew in my back yard.

Why did you leave the fat on the flat? And then season the Fat? I thought the point of trimming was to season the meat?..?

Do you think there's any advantage to mopping over spritzing

Sent my Typhur back for a replacement unit as the probes were way off. Supposedly they were certified as accurate, not in any of my testing. Ice water to boiling, way off. Hopefully the next unit will be better. We shall see.

Damn now that I've watch all of chud I'm starting to get into all the up and coming channels. Great show mate!

Wish you had shown the actual temp compared to the Chef X

Do either of the apps show the individual temp readings for the multiple sensors within the probe? Or do they just use all of the sensors to give you 1 temperature?

Thanks for sharing. Goldee's is incredible. I've had there beef ribs directly from their pit in Fort Worth. Since moving away from The South (to WNY), plate and chuck ribs I've found impossible to find. Butchers around here don't really do much butchering. Any butcher to order them from online?

Those lollipops looks pretty damn good!....Great cook brother 🍻

Never trim a brisket it will render can't watch this guy what a waste of time been doing brisket for over 30 years this guy doesn't know what he is doing Taste a 1000 times better if you don't trim it at all. I've tried it both ways in this way sucks

Nice but it’s undercooked imo

Great video! Looking for a thermometer for prime day and I think I’ll go with the Typhur