Page 41 - Barbecue News Magazine August 2020
P. 41

 fact this unit has 4 probes. The probes
are all color coded so that you won't
have any confusion with what goes
where. The probes come in two 6"
lengths and two 3" lengths.The unit
also comes with two grill clips that at-
tach perfectly to most grates. The alert
set up was surprisingly simple and with
the insta-sync technology the receiver
and transmitter synced up,well, in-
stantly. After the setup I wanted to test
the range and see if it was really good
for 500 ft. so I set the temp and started
walking. I may not have went exactly
500 ft. but I did go down the street in
an unobstructed area and it never lost
connection, so I do believe that 500 ft.
is a pretty accurate statement. The box
also says that the probes are water-
proof and the transmitter is rain resist-
ant but I can't bring myself to leave it out in the rain to test it out. If you do however leave it out in the rain there is a 1
yr warranty so you should be covered. If you ever need replacement probes then they can also be ordered for a rea- sonable cost by contacting the com- pany or on the website. Overall I think that this is a great tool for anyone's BBQ arsenal and at a price of ~ $80.00 is one that isn't too unreachable. The only drawbacks that I have come across are that I would personally rather have four 6" probes and the fact that there is no way to turn the back- light on and have it stay on. Some of the other positive features include ; a range of 14°F - 572°F, a versatile dis- play reading in both °F &°C, a lost link alert that alarms when your receiver is out of range, powerful magnets on both the receiver and transmitter, and highly audible alerts when the set
Seems as if every time you get on Facebook or Instagram lately, there is someone with a delicious looking picture of smoky, cheesy, goodness that is being tagged as Smoked Queso Dip. I had to try my hand at my own version. This recipe is really simple and if you don't want as much heat you can substitute the jalapeno with an Anaheim or green bell pepper. I chose to go with raw ground beef because I feel like it absorbs
smoke better. Just be sure to use lean meat. I think I used 90/10 so that there won't be so much fat.
Ingredients:
1 lb. Lean ground beef
1 lb. Chorizo
1 lb. Velveeta Queso
1 Vidalia or other sweet onion finely chopped
1 red pepper chopped
2 jalapenos
chopped
1 can of Rotel
1⁄2 cup of shredded cotija cheese sprinkled on top.
Directions:
In a standard size aluminium pan add all ingredients, no need to mix yet just add them to the pan. Cook indirectly
on a 300° grill or in the smoker @ 275°-300° using a mild wood such as apple or cherry, for 2 hours or until ingredients are easily blended together and the internal temp is at least 165°. Serve with some tortilla chips or Doritos and enjoy. Don't be afraid to make this your own by adding or taking away an ingredi- ent or two.
points are reached.
 Smoked Queso Dip
  AUGUST 2020
BarbecueNews.com - 41


























































   39   40   41   42   43