Use a vacuum sealer to remove all air from the bag and seal it shut. If you don’t have a vacuum sealer, simply push all of the air out of a large plastic zipper bag before sealing it shut. Place the seasoned, sealed bags of pork belly in the refrigerator, fat side down. Each da...
MEATER’s Essential BBQ Basics and Best Practices Choosing the right charcoal is super important: Most of us use poor quality charcoal jammed together with accelerants which is what created the need to wait for coals to turn white before cooking. The sorts of charcoal found on petrol statio...
Once the briquettes are lightly covered with white ash, use barbecue mitts to empty the chimney starter and distribute the briquette coals on the bottom rack of the kettle. TIME TIP: Plan on about 20 minutes for the charcoal to be grill ready. Make the Grill Hot for Grilled Salmon Preheat...
Want to learn how long to smoke a ham for? The time it will take to reach the optimal temperature of between 140°F and 145°F will vary depending on its size—anywhere from 1 1/2 to 4 hours—so be sure to insert a leave-in meat thermometer, such as a MEATER wireless meat ...
Ideally, you’ll use a wired remote thermometer, like ThermoWorks Smoke X2 or ChefsTemp Quad XPro, or a wireless meat probe, such as the ones made by Meater or Maverick. You can also use an instant-read meat thermometer, but you’ll need to open the grill several times to get a rea...
The wired probe on my Dot thermometer was throwing error codes and needs to be replaced, and the hottest ambient temperature the Meater+ can withstand is 500 degrees. Leaving the hood open may have allowed some heat to escape, but it also allowed me to monitor the steak’s internal ...
Meater, which comes in atwo-probeorfour-probeconfiguration, is a great way to monitor steaks, burgers, chicken, or other meat while cooking. These probes are inserted into the food which then connects to the Meater dock. This Meater dock is what connects them to Wi-Fi and to your phone...