• 14 Posts
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Joined 3 years ago
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Cake day: June 30th, 2023

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  • There is a data point missing here.

    Do the same study and give some an LLM, some no LLM, and some a type A subject matter expert for reference. It may also matter if this person is a friend coworker or random passerby, but I would be willing to bet money that the same effect is present to a lesser (but still statistically significant) degree.

    Maybe a future study can be further refined to build some scaffolding for more effective teaching/learning “on the job” or in general.








  • Foil boat and jack the temp a little. I do mine at 300 for 2h, then foil boat them and 325 for last hour. After that they come out of the foil and get sauce on top, 15 mins back in the grill, flip and sauce the other side, then 15 more minutes.

    It usually works pretty well in that time table, though this time I had to foil wrap instead of boat so we lost a little on bark.


  • Bark was not as good as I usually like but I did them on B&B XL champion blend and some cherry wood.

    We had company come at like 9a so I started a dry brine with Texas style dry rub (SPG), knowing they take 3.5h to cook. Then I got into projects and at 425 looked at the clock and realized grill wasn’t even started… So they got a little extra hot and fast and foil boat SUPER early, but I got a decent smoke ring and they were a hit nonetheless.

    I cooked some chicken breast tenderloins over those in the last hour to feed the kids and it all worked out.