We have been feasting on crawfish at the local grill store between fishing trips.  Chris still refuses to suck the heads but enjoys the meat from those tails.  The world of coffee and espresso has me intrigued but not everything is very accessible.  The scale company Acaia has made  their Pearl S with a talking feature and made a conscious effort to make their Brew app accessible with screen readers.  The Lucca A53mini has tactile buttons for easy use but out of most folks price range.  And then there are grinders which seem to be moving to the touch screen interface with few exceptions.  Finally, we have put the sous vide machine to work since the storms have kept us inside.

ThermoWorks has released a new wireless meat probe and Chris talks about the pros and cons of the RFX vs the Meater 2plus.  The ThermoWorks uses radio frequency and wifi to bring a better connection with greater reliability.  However, there are a few tricks in the Meater 2plus bluetooth that keeps it in the running for a great option.  Several subscribers have reached out and one even shared a story about dropping his iPhone into a burning hot grill.  

Cooking a 22lbs brisket in eight hours helped ease the pain of the Chief’s loss and poor performance in the Super Bowl.  The Meta Ray Ban glasses still holding up and recording some great point of view videos which we have posted to IG, FB and YT.  Finally, Chris answers a question about cast iron and if enamel coated cast iron is worth getting over quality cast iron.  

Today’s episode describes the difference between edge grain and end grain cutting boards.  Chris explains why end grain boards are so desirable and more expensive.  Then he moves on to how to cook ground burger when you can’t see when it is done.  Chris provides a few things to pay attention to such as texture and sound while using a wooden spoon to stir the burger. 

Chris is back with a new season of the BGE podcast and updates on the past year away from from social media.  The Meta Ray Ban glasses are a real blessing and looking forward to sharing more videos and pictures on the new BGECreations instagram page.  Chris has also been busy in the wood shop making cutting boards and charcuterie boards. 

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Chris is joined in studio with Tony who was passing through the area and wanted to say hello.  Last season, Tony was a guest talking about his homemade fridge smoker and Big Green Egg outdoor kitchen setup.  This time we talk about our favorite cooks and offer some pros and cons to pellet smokers.  We also discuss some other hobbies we love.

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Chris survived his camping trip and tells about his experience with tarantulas  and the All Terrain Cane.  Questions and recommendations for subjects came pouring in and this episode examines how to mitigate the smell of fish.  

Any questions?  email us at [email protected]

 I’m headed into the backwoods of the Ozark mountains to camp with some friends.  Going to try a new French press coffee maker at the campsite and report back with some other adventures.  We remind folks about the usefulness of a fish basket for grilling and then talk about how to cook eggs without breaking the yoke. 

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 It’s a new season of BGE and we are so appreciative of all the emails and texts we have received.  We will answer a few of your questions about meat probes, starter sticks, grills and more.  Chris spoke at the MOKA Conference in Springfield, MO which was put on by the MLV foundation.  We have also traveled to Texas and Tennessee for some preaching appointments.  We were able to eat a smoked pecan pie from Pulaski County TN made by Papa B’s.  Email us [email protected] 

For our last show of season 3 we are talking about the new Meater 2 Plus wireless meat probe and what I love about it.  We then talk about cooking prime rib and how to please everyone regardless of how they like their meat cooked. 

Thanks for a wonderful year and season of Blind Grilling Experience. 

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If you want to listen on the AINC Audio Information Network of Colorado by phone, you can call: 303-786-7777