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Re: Question for the BBQ experts
fredk #413986 08/08/15 12:02 PM
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I would love an Egg, but until then: Left side burner on high, all other burners off. It hovers right around 225 until the chips catch fire. Still working on that one.....




Shawn

Epic 80/600 + M3's + M3 Algonquins + M2 Computer + EP125
I think I'm developing an addiction.
Re: Question for the BBQ experts
fredk #413987 08/08/15 12:05 PM
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Finished product:


Shawn

Epic 80/600 + M3's + M3 Algonquins + M2 Computer + EP125
I think I'm developing an addiction.
Re: Question for the BBQ experts
fredk #413989 08/08/15 01:56 PM
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A
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A
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DROOL!

Re: Question for the BBQ experts
fredk #413990 08/08/15 09:10 PM
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Very nice.


M60ti, VP180, QS8, M2ti, EP500, PC-Plus 20-39
M5HP, M40ti, Sierra-1
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Re: Question for the BBQ experts
bridgman #413996 08/09/15 08:50 PM
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fredk Offline OP
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Awesome Shawn. On my old two burner, I could never get the temperature that low.

Tonight's experiment is Porchetta style pork loin.

Loins were on sale, so I bought a big one to use mostly for cold meat for lunches.

Poking around I found a recipe for Porchetta, which I understand is usually done with pork belly.

I took the loin (quite fatty), spiral cut it and spiced it with paprika, sage, rosemary, mustard powder and fresh garlic. I then rolled it back up, scored that fat side on it and wrapped the exposed meat side with bacon.

We'll see how it turns out.


Fred

-------
Blujays1: Spending Fred's money one bottle at a time, no two... Oh crap!
Re: Question for the BBQ experts
fredk #414000 08/10/15 12:52 AM
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Fred, that sounds SO good!! Let me know when it's done and I'll be over. laugh
How did it turn out? Pictures?


Shawn

Epic 80/600 + M3's + M3 Algonquins + M2 Computer + EP125
I think I'm developing an addiction.
Re: Question for the BBQ experts
real80sman #414001 08/10/15 12:55 AM
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fredk Offline OP
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Well, it could be a while. Something's not right with the grill. It stalled out three times. Seems to be working now, but it appears that the grill temp probe was not communicating with the control board properly for a while.

Suppers a tad late tonight.

On the upside, it should be nice and smokey by the time its done.


Fred

-------
Blujays1: Spending Fred's money one bottle at a time, no two... Oh crap!
Re: Question for the BBQ experts
fredk #414009 08/10/15 10:18 PM
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fredk Offline OP
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Results from last nights smoke/roast were mixed. By 9:45 I'd had enough and I pulled the roast off the grill at an internal temp of 145F.

The flavour was great, but the roast, particularly because it had a lot of fat, should have been cooked a bunch more. I just could not wait any longer.

I learned something new today. Clean the grease drip system before firing up the grill at high temps. I fired it up to do some sausages today and had a bit of a flame up.

The good news is the sausages were nice and crispy on the outside. grin

I'm going to do some trouble shooting tomorrow to see if I can replicate the issues from last night..


Fred

-------
Blujays1: Spending Fred's money one bottle at a time, no two... Oh crap!
Re: Question for the BBQ experts
fredk #414341 08/31/15 02:28 AM
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Its been a while since I posted any food porn.

Dinner on the right, lunch meat on the left:


Mmmmm, pork tenderloin, garlic smashed potatoes and broccoli with a cheddar cheese sauce. smile


Fred

-------
Blujays1: Spending Fred's money one bottle at a time, no two... Oh crap!
Re: Question for the BBQ experts
fredk #414342 08/31/15 02:42 AM
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fredk Offline OP
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I did finally figure out what my issue was, or at least partially. After talking to support from Green Mountain, they agreed to send me a new board.

A day later, I remembered something I had read on the internets about making sure you clean the temp sensor. It's strange that GMG does not mention this anywhere in their documentation. I checked and boy does that thing pick up soot. Cleaning it has mostly cleared up the problem, but its still not quite right.

I was also having trouble hooking the smoker up to my wifi, so I'm going to swap in the new board and see if that makes things as good as new.

In the mean time, I've been busy with my new toy. Made pizza again and its great, burgers were meh (doesn't sear properly), and meatloaf that tastes like, well, meatloaf, but I had to try at least once grin Actually it was nice not to heat up the apartment with an oven on a hot day.

I finally did a pork butt properly today, pulling it at 195F. It pulled nicely and the meat was 'melt in your mouth' tender.

This thing is awesome!


Fred

-------
Blujays1: Spending Fred's money one bottle at a time, no two... Oh crap!
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