tag:blogger.com,1999:blog-17662995.post5930876299337366286..comments2023-10-20T11:09:25.729-05:00Comments on Half a Pica of Uselessness: Making better barbecue pt. 2Cullenhttp://www.blogger.com/profile/11668947039713922916noreply@blogger.comBlogger3125tag:blogger.com,1999:blog-17662995.post-48148922798209271242010-06-04T09:06:53.793-05:002010-06-04T09:06:53.793-05:00Kevin Kruger's 'butter' description is...Kevin Kruger's 'butter' description is to me perfect.Mr. Bingleyhttps://www.blogger.com/profile/12350852621168031374noreply@blogger.comtag:blogger.com,1999:blog-17662995.post-53140675872236980522010-06-04T06:53:43.262-05:002010-06-04T06:53:43.262-05:00Yes, of course. I kept meaning to put in something...Yes, of course. I kept meaning to put in something about fork tender or testing the tenderness with a probe.Cullenhttps://www.blogger.com/profile/11668947039713922916noreply@blogger.comtag:blogger.com,1999:blog-17662995.post-72254927300201821412010-06-04T05:40:11.921-05:002010-06-04T05:40:11.921-05:00Excellent! The only thing I'd add is with rega...Excellent! The only thing I'd add is with regard to butts. The 195-200 degree range is just the target; what you really are looking for is that the butt feels like butter when you put the temp probe in. That's when the baby is done.Mr. Bingleyhttps://www.blogger.com/profile/12350852621168031374noreply@blogger.com