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Last Active
  • Re: Fall off the bone baby back ribs (attempt #4)

    You own an Egg and are boiling ribs!!! I am aghast. :(
  • Re: What Are You Drinking At This Moment?

    A Cuba Libre in my aging complimentary Bacardi insulated glass. It has the recipe conveniently printed on the side. One problem - they did not get the ratio of rum to coke right...
  • Pizza Cook with new Nomex gasket - Greek Pizza

    I posted earlier that I was doing my first pizza cook after installing the new Nomex gasket. This was my first attempt at "Greek Pizza". It came out fine but I was surprised that feta cheese does not melt real well. If i did it again I think I would double up on the tomatoes that were slightly grilled and form the base rather than a sauce. Besides that all the flavors were perfect. I also cooked a peperoni/sausage/caramelized onion, a BBQ chicken a la CPK style, and a modified Mehrgerita. The Mehrgerita is not in the photos as it was consumed while I cooked the other ones. The crust on all came out fine but would have been a bit better if it was crispier.

    The really good news - the Nomex gasket performed well coming out of 2 hours of 500 - 700 degree temps unscathed.  
  • Re: First overnite pork shoulder cook.

    Likewise Salty Sam!

    I value your input lousubcap. I've yet to hit the sack so I might kick the temp up a bit. While my AccuRite thermometer is showing 122 degrees internal four afters after the start I know the stall is coming and there are many hours to go. My Thermapen will be the final arbiter. I was only planning to FTC if it got done early. If it gets done at 16 hours it would be in time for lunch. Of course the fuel will likely be spent by then anyway. I've yet to have to refuel for a low and slow.

    SaltySam, we should compare notes afterwords to see how it all came out.

    All that said, I'm going to check the temp again, have another Cuba Libre, go to bed, then see what I've got in the morning. (I am at the age when my prostate will give me a couple of wake up calls at which time I can check on the temp and adjust accordingly,)    
  • Re: tri-tip suggestions?

    While I've cooked a lot of tri tips over the years I've only recently given the "across the grain" slicing a serious thought. Traditionally I've been cutting across the roast starting from the tip and working at the same angle all the way through. This method works well for the first slices across the narrower tip but not so well for the rest of the roast. Recently I've become aware that due to the nature of this curved cut of meat the grain pattern changes. You must adjust for that. I'll be checking each roast more carefully now to learn the grain pattern before I cook them so the cut pattern will remain "across the grain" for the whole roast.  
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