![](/boards/images/icons/default/book.gif) Re: Question for the BBQ experts
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Joined: May 2002
Posts: 1,177
connoisseur
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connoisseur
Joined: May 2002
Posts: 1,177 |
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..... ![](http://i12.photobucket.com/albums/a249/real80sman/IMG_5566.jpg)
Shawn
Epic 80/600 + M3's + M3 Algonquins + M2 Computer + EP125 I think I'm developing an addiction.
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![](/boards/images/icons/default/book.gif) Re: Question for the BBQ experts
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Joined: May 2002
Posts: 1,177
connoisseur
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connoisseur
Joined: May 2002
Posts: 1,177 |
Finished product: ![](http://i12.photobucket.com/albums/a249/real80sman/IMG_5583.jpg)
Shawn
Epic 80/600 + M3's + M3 Algonquins + M2 Computer + EP125 I think I'm developing an addiction.
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![](/boards/images/icons/default/book.gif) Re: Question for the BBQ experts
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Joined: Mar 2014
Posts: 1,593 Likes: 1
connoisseur
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connoisseur
Joined: Mar 2014
Posts: 1,593 Likes: 1 |
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![](/boards/images/icons/default/book.gif) Re: Question for the BBQ experts
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Joined: Aug 2004
Posts: 6,379 Likes: 7
axiomite
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axiomite
Joined: Aug 2004
Posts: 6,379 Likes: 7 |
M60ti, VP180, QS8, M2ti, EP500, PC-Plus 20-39 M5HP, M40ti, Sierra-1 LFR1100 active, ADA1500-4 and -8
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![](/boards/images/icons/default/book.gif) Re: Question for the BBQ experts
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Joined: Dec 2007
Posts: 7,786
axiomite
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OP
axiomite
Joined: Dec 2007
Posts: 7,786 |
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!
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![](/boards/images/icons/default/book.gif) Re: Question for the BBQ experts
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Joined: May 2002
Posts: 1,177
connoisseur
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connoisseur
Joined: May 2002
Posts: 1,177 |
Fred, that sounds SO good!! Let me know when it's done and I'll be over. How did it turn out? Pictures?
Shawn
Epic 80/600 + M3's + M3 Algonquins + M2 Computer + EP125 I think I'm developing an addiction.
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![](/boards/images/icons/default/book.gif) Re: Question for the BBQ experts
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Joined: Dec 2007
Posts: 7,786
axiomite
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OP
axiomite
Joined: Dec 2007
Posts: 7,786 |
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!
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![](/boards/images/icons/default/book.gif) Re: Question for the BBQ experts
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Joined: Dec 2007
Posts: 7,786
axiomite
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OP
axiomite
Joined: Dec 2007
Posts: 7,786 |
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 grin](/boards/images/graemlins/default/grin.gif) 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!
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![](/boards/images/icons/default/book.gif) Re: Question for the BBQ experts
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Joined: Dec 2007
Posts: 7,786
axiomite
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OP
axiomite
Joined: Dec 2007
Posts: 7,786 |
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. ![](http://i1335.photobucket.com/albums/w678/fredk01/smike1_zpsgduhyjnr.jpg)
Fred
------- Blujays1: Spending Fred's money one bottle at a time, no two... Oh crap!
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![](/boards/images/icons/default/book.gif) Re: Question for the BBQ experts
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Joined: Dec 2007
Posts: 7,786
axiomite
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OP
axiomite
Joined: Dec 2007
Posts: 7,786 |
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 grin](/boards/images/graemlins/default/grin.gif) 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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