I have just solved a little mystery with my GMG Davy Crockett grill. The grill’s WiFi can currently work in one or two ways:
Now, I like cheese. However, I’m not usually a fan of adulterated cheeses – you can keep your white Stilton with cranberries, or Wensleydale with apricots, or whatever the latest way to ruin a good cheese is. I like my cheese to taste of cheese, and nothing else. Having said that, I was pleasantly surprised during a visit to the South of England Show at Ardingly the other week, where I found a cheese company who know how to add flavour to their cheese!
One of the issues of trying to cook American style BBQ in the UK, is getting the right cuts of meat.
One of the things I cook on my Traeger Pellet Grill is pizza. I turn the pellet grill up to the maximum temperature (450-500 F) and place a large pizza/bread stone in it. Once the stone is nice and hot, I can crank out 2 medium pizzas every 10 minutes or so. This is great fun, especially if you have guests preparing and adding their own toppings.
If you are serious about cooking, you’ll probably want to measure the temperature of what you are cooking. In particular, with BBQ, you are often cooking to a target internal meat temperature.