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SGH
SGH Posts: 28,791
in EggHead Forum
For the past month I have been working some pretty long hours. Haven't got to cook at all. Thought since I got in a tad early today that I would fire up the large and the mini for a quick meal. Steaks and pork loin. The mini will take care of the steaks and the loin will go on the large indirect. It ain't much but it beats the heck out of take out.


imageimageimageimageimageimageimage

Location- Just "this side" of Biloxi, Ms.

Status- Standing by.

The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • travisstrick
    travisstrick Posts: 5,002
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    Good looking beef
    Be careful, man! I've got a beverage here.
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  • GATABITES
    GATABITES Posts: 1,260
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    Are you leaving the wood on the grate for the loin cook? Or is it just for show and tell? LOL
    XL BGE 
    Joe JR 
    Baltimore, MD
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  • SGH
    SGH Posts: 28,791
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    GATABITES said:

    Are you leaving the wood on the grate for the loin cook? Or is it just for show and tell? LOL

    It will remain there for the duration.

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • NPHuskerFL
    NPHuskerFL Posts: 17,629
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    Steaks real good! 3:-O
    LBGE 2013 & MM 2014
    Die Hard HUSKER & BRONCO FAN
    Flying Low & Slow in "Da Burg" FL
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  • GATABITES
    GATABITES Posts: 1,260
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    SGH said:
    Are you leaving the wood on the grate for the loin cook? Or is it just for show and tell? LOL
    It will remain there for the duration.
    Is there a benefit to having the wood on the rack? Oh yeah, I havent seen you post any cooks on the MM. If you did I must have I missed it. 
    XL BGE 
    Joe JR 
    Baltimore, MD
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  • johnkitchens
    johnkitchens Posts: 5,227
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    Looking good @SGH! 

    Louisville, GA - 2 Large BGE's
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  • SGH
    SGH Posts: 28,791
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    GATABITES said:
    SGH said:
    Is there a benefit to having the wood on the rack? Oh yeah, I havent seen you post any cooks on the MM. If you did I must have I missed it. 
    I do not recommend placing wood on the grate. It's something I have done for years and kind of know how to do it without turning the food bitter. I only do it when I'm really pressed for time. Again I do not recommend doing it. I haven't posted any cooks in over a month due to work other than the venison I cooked at work on Unit #6. My MM has not even been assembled yet. 

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • NPHuskerFL
    NPHuskerFL Posts: 17,629
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    Poor lonely MM :-<
    LBGE 2013 & MM 2014
    Die Hard HUSKER & BRONCO FAN
    Flying Low & Slow in "Da Burg" FL
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  • SGH
    SGH Posts: 28,791
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    NPHuskerFL said:

    Poor lonely MM :-<

    Not for much longer brother husker!!

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • CowtownEgger
    CowtownEgger Posts: 116
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    For the love marbling! 8-}
    ___________________________________________________________________________________

    Ft. Worth, Tx |  Union Pacific Railroad  |  Texas Tech University

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  • SGH
    SGH Posts: 28,791
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    Pulled at 133 internal. Nothing special, but not to bad to be done on the fly.


    imageimageimage

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • anton
    anton Posts: 1,813
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    Great marbling on that beef brother @SGH, good to see you post, I know your working a lot, I'll check back for the money shots.
    :-bd
     Using a MBGE,woo/w stone,livin' in  Hayward California," The Heart Of The Bay "
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  • mitch2264
    mitch2264 Posts: 73
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    I would bite that!
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  • JohnInCarolina
    JohnInCarolina Posts: 30,977
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    Looks good to me!
    "I've made a note never to piss you two off." - Stike
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  • theyolksonyou
    theyolksonyou Posts: 18,458
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    Brother, I can't imagine a month! I've been traveling all week for work and my egg feels neglected. First night at home and the wife wanted to go out. X( guess I don't blame her as she's been home all week with the boys. Still, I wanna cook! That grub looks great!
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  • DMW
    DMW Posts: 13,832
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    Pork looks nice. What was your cooking temp? I ask because of the 133* pull temp.
    They/Them
    Morgantown, PA

    XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer -  PR72T - WSJ - BS 17" Griddle - XXL BGE  - BS SS36" Griddle - 2 Burner Gasser - Pellet Smoker
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  • piney
    piney Posts: 1,478
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    Looking great as usual SCH Hope everything is going good
    Lenoir, N.C.
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  • SGH
    SGH Posts: 28,791
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    DMW said:
     What was your cooking temp? I ask because of the 133* pull temp.
    Due to time restraints, I ran this one at 425 degrees.

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • SGH
    SGH Posts: 28,791
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    piney said:
     Hope everything is going good
    Doing good brother. Just working insane hours 7 days a week. Got to do my part to take care of those democrats ;)

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • SGH
    SGH Posts: 28,791
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    imageimageimageimageimageimageimage

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

    · Share on FacebookShare on Twitter
  • piney
    piney Posts: 1,478
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    SGH said:
    piney said:
     Hope everything is going good
    Doing good brother. Just working insane hours 7 days a week. Got to do my part to take care of those democrats ;)
    i'll text you later and tell you about me waking up after the deal Monday They all got a good laugh
    Lenoir, N.C.
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  • DMW
    DMW Posts: 13,832
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    SGH said:
    DMW said:
     What was your cooking temp? I ask because of the 133* pull temp.
    Due to time restraints, I ran this one at 425 degrees.
    Thanks, that makes sense. I'm learning more and more to pull earlier when cooking hot like that and let carryover finish it up.

    Those steak shots look like fun, I especially like the one with flame shooting out the top.
    They/Them
    Morgantown, PA

    XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer -  PR72T - WSJ - BS 17" Griddle - XXL BGE  - BS SS36" Griddle - 2 Burner Gasser - Pellet Smoker
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  • SGH
    SGH Posts: 28,791
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    piney said:
    i'll text you later and tell you about me waking up after the deal Monday They all got a good laugh
    Brother I will be free most of the day. They are doing a Dead Weight Survey on the barge today and I don't get involved with that so im free to text and talk. Give me a shout anytime my friend.

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • SGH
    SGH Posts: 28,791
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    DMW said:

    I'm learning more and more to pull earlier when cooking hot like that and let carryover finish it up.


    Exactly brother D. The higher my cooking temp, the lower my internal pull temp to compensate. Thanks for the kind words my friend.

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • SGH
    SGH Posts: 28,791
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    @nolaegghead I would have pulled it at 125 internal but the wife will not eat. Thus im sometimes forced to compromise against my will. Oh well, it keeps her happy.

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • logchief
    logchief Posts: 1,415
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    I'm guessing with the marbling in those steaks they're somewhere in the low standard grade :-\"

    Those look incredibly delicious.
    LBGE - I like the hot stuff.  The big dry San Joaquin Valley, Clovis, CA 
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  • SGH
    SGH Posts: 28,791
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    logchief said:
    I'm guessing with the marbling in those steaks they're somewhere in the low standard grade :-\"

    Those look incredibly delicious.
    You would be shocked if I told you where those steaks come from. I couldn't hardly believe it when I saw them. And thanks for the kind words my friend.

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • Dave in Florida
    Dave in Florida Posts: 1,157
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    Those are some mighty pretty steaks.
    ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

    Welcome to the Swamp.....GO GATORS!!!!
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  • blind99
    blind99 Posts: 4,971
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    Looks awesome - agree, pictures with the raging fire are great! Are you seeing improvement in steak price/quality? I saw some ribeyes at Costco recently for $9/lb that were almost prime quality, and the 15$/lb prime looked incredible.
    Chicago, IL - Large and Small BGE - Weber Gasser and Kettle
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  • Brisket_Fanatic
    Brisket_Fanatic Posts: 2,884
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    Looks pretty dang good! I know you said you don't recommend putting a log on the cooking grate but what is the benefit compared to putting a chunk in the coals?

    NW IA

    2 LBGE, 1 SBGE, 22.5 WSM, 1 Smokey Joe

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