The trick is to smoke the meat and not make the meat smoke
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A Picture is Worth 1,000 Words - Quick Tip

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I often keep time temperature logs of my smokes. These are great because two or three years later I can go back to them and see how long a certain recipe took. For short cooks on the gas grill I generally don’t do this. But the other day something occurred to me. I always document the first time I cook a particular recipe in photos. I use the pictures on this site, I sometimes post them on another web site, I can look at the time stamps to see how long the various steps took or the total time, and I can do a quick review to refresh my memory the nexIMG_0784-Blog-300x225t time I make it. Since I have the camera out at the grill to take pictures of the finished product as it comes off the grill, why not take a picture of the remote read thermometer reading and the elapsed time on the timer on my iPhone. This photo get included with the other photos for that cook and now I have something I can refer to when I revisit this recipe at some future time.

I don’t know why this didn’t occur to me sooner, but there is another similar thing I have been doing for a while. That is to take a close up picture of the meat label. This also becomes part of the photo album for that cook and down the road I can see the cut I used, the weight and the price. If they add the Use By date you can also tell how much ahead of time you can buy it.



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