Funny Grill Master Aprons

 It's still winter here in Western New York, but grilling season will be here soon. There is nothing I like better than being outside cooking or smoking meats on my grill and smoker. 

There are many essential tools needed for the grill master, meat thermometers, gloves, towels, cooking utensils, cleaning equipment, and most important of all a funny apron.

Grill Masters funny aprons - Reviewed

In the photo above I'm preparing to wrap my Babyback Ribs to go back on the smoker for another two hours. Whenever I'm grilling or smoking meats you will find me wearing my funny apron. 

My son got this funny apron for me a couple of years ago for Father's Day. In case you can't the whole thing, the apron reads:  "I LIKE MY BUTT RUBBED AND MY PORK PULLED" Whenever we have friends over and I'm grilling they all just get the biggest kick out of it.

Not only is my apron funny, but it does protect my clothes from any splashing of sauces that I'm using, and any sparks from the wood when I'm tending the firebox on the smoker. It also has two handy pockets up front to hold my phone, meat thermometer, or towel while I'm cooking.

Back to the photo, yes, that is a bottle of Bourbon in my hand because I'm smoking my Honey Bourbon Babyback Ribs  Click the link to get the full recipe and method of these delicious ribs. If you don't have a smoker that's okay you still make these on your grill, or even in the oven, either way, don't forget your apron.

By the way, it's easy to clean your apron, just wash it on the cold cycle and air dry cycle in your dryer.

You will find a full range of funny aprons on Amazon. Any one of them is a perfect birthday or Father's Day gift for the grill master in your life or for yourself.

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ThermoPro TP-20 and TP-18 Food Thermometers Reviewed

 

Three years ago I received my Char-Griller offset smoker as a Father's Day gift. I was so excited and could not wait to use it. My Char-Griller is a combination smoker and charcoal grill.

As I was in a hurry to get started, I quickly realized that I needed some additional tools to help control the temperatures of the grill and the food. Even though the grill has a thermometer on the lid of the grill the temperatures can vary by 40 to 50 degrees throughout the grill.

After much research, I found the ThermoPro TP-20 remote food thermometer with dual probes. Now, I can remotely monitor the internal temperature of the food that I'm cooking along with the inside temperature of the grill.

ThermoPro TP-20 Features:

LCD Display (Liquid Crystal Display) - Displays all icons temperatures and time

Dual probe temperature display

Programmable alert with preset temperatures for different foods

Tolerance for internal food temperature is + or - 1.8 degrees

Displays in Fahrenheit or Celsius

Count down or count up timer

Remote Transmitter

The dual probes allow me to monitor the internal temperature of two types of meat or two sections of a large piece of meat.

With the 40 to 50-degree variance that I mentioned earlier, you want to be sure that you are cooking the meat at the proper temperature.

 

I always use the second probe to monitor the grill temperature of the cooking surface of my grill. The unit comes with a handy clip so you can clip the probe onto the grill grates. With the remote transmitter, I can monitor the grill and the food from anywhere. 

ThermoPro Instant ReadTP-18:

I have the old-style meat thermometers but you have to insert them into the meat and wait for the temperature to read. When your cooking over a hot surface this presents a problem.

The TP-18 is an ultra-fast digital instant-read thermometer you will get reading in about two seconds. This comes in handy for checking different portions of the meat while cooking. 

I also use both the TP-20 and TP-18 while cooking inside. The wires on the TP-20 are long enough to have the probe inserted into your favorite roast in the oven and have the monitor on the countertop.

I am very satisfied with the performance of both of my ThermoPro thermometers for the past three years and would recommend them to anybody.

Check out just a few of my favorite smoking recipes:

Long Smoke Pulled PorkSmoked Bone-in Chicken BreastsSlow Smoke Pork Ribs

 

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ThermoPro TP18 Ultra Fast Thermocouple Digital Instant Read Meat Thermometer for Grilling BBQ Smoker Kitchen Food Cooking Thermometer for Oil Deep Fry Candy ThermometerCheck the PriceThermoPro TP-20 500FT Wireless Meat Thermometer with Dual Meat Probe, Digital Cooking Food Meat Thermometer Wireless for Smoker BBQ Grill Thermometer, 2.67 x 4.94 x 1.10Check the Price

 

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Smoking Meat for Beginners Book Review

Everyone knows that I have a passion for preserving old family recipes. These are recipes passed down from my grandmother, mother, and aunts. You can find these old family recipes along with some new ones on my blog, Sam's Places.

During grilling season here in Western NY I love cooking on my grill. I'm always looking for new ideas and recipes to try on the grill.

A few years ago I started to follow David Farrell's blog oldfatguy.ca. I quickly became a fan and very interested in David's recipes and methods of smoking meats.

At the time I didn't have a smoker, I had a gas grill. I really wanted to try one of David's methods. So I followed his method for his 3-2-1 Spareribs on my gas grill. I picked up some wood chips wrapped them in tinfoil then poked some holes in them. 

I followed his method for seasoning, temperature to maintain, and cooking time. They were delicious and I was hooked.

 

The Old Fat Guy's Guide To Smoking Meat For Beginners

When his book came out I couldn't wait to buy it. I knew that I wanted a smoker but had no idea what type of smoker to buy. After reading the very first section of the book where David explains the benefits and downsides of every type of smoker. I decided that I wanted an offset smoker.

 And, low and behold, for Father's Day my daughter bought me this Char-Griller offset smoker. Now I was all set. 

 I had the book and the smoker.

The next part of the book will explain all about accessories for your smoker. What you need from temperature control, cleaning your equipment, cooking utensils, types of wood for smoking, and much more.

Then, David tells us how to get your smoker ready no matter what smoker you have. There is a whole section dedicated to food safety. I found this to be very helpful with tips on cross-contamination, dangerous ingredients, and improper storage.

You will find classic recipes and methods along with appetizers, rubs, sauces, and marinades. Read about David's many successes and some of his failures along the way. 

This is my go-to book along with David's blog whenever I'm preparing to smoke something. You'll find this book easy to read and non-technical. This is a perfect gift idea for not only beginners, but even the most experienced smokers will find useful information in this book.

The Old Fat Guy's Guide to Smoking Meat for Beginners

 

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