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Getting back into the swing of things

Bentgrass
Bentgrass Posts: 443
in EggHead Forum
I normally light the egg up at least 4 nights a week.  We have been gone for 3 of the last 4 weeks, so needless to say there was nothing to be had in the fridge.  Went to Sams on Friday and got a couple 7 lb pork shoulders and got the egg going and put them on around 4 pm for an overnight cook.  Pulled them off at 10 Saturday morning just in time to let them rest a bit before a full day of football.  Had 2 ribeyes thawing since Thursday so after a slight rest, more Rockwood into the egg to grill those babies up !  Yesterday I was putting stuff away and putting the cover on the egg and I just happened to glance at the thermometer and notice it showed 100 degrees.  So.. took inside and checked in boiling water...  60 degrees off !   Not sure what happened, but it was the Smokeware with nut on the back so made adjustment and appears to be ok.   No wonder the pork took so long...

Tim


Thought I could show the video, but I can't figure it out !  Half the pork went to Tennessee with the wife yesterday for the grandkids.  Took some to the neighbor for a treat.  Rest is dinner tomorrow.


Here are the 2 ribeyes with some Cabernet and spud.  No, I'm not eating both. We have been cutting the spuds in half and share it.  We actually cut one of the steaks in half and share it as well.  Had half the other for breakfast this morning with a hard boiled egg.
  1. Bettendorf, Ia with lots of time in Chattanooga, Tn.  LBGE, plate setter, ar, Looft lighter, maverick et-735, Rutland gasket, Smokeware SS cap, Kickash basket, and lots of cast iron.
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Comments

  • GregW
    GregW Posts: 2,678
    I'm not sure I would trust the thermometer after calibration. 60 Degrees off may indicate that there is something more serious going on mechanically inside the thermometer. It may not stay in calibration. Given how inexpensive they are, I would probably just replace it.

    Your cook looks like it can out great.
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  • pgprescott
    pgprescott Posts: 14,544
    Lookin good Steve. 
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  • Bentgrass
    Bentgrass Posts: 443
    GregW said:
    I'm not sure I would trust the thermometer after calibration. 60 Degrees off may indicate that there is something more serious going on mechanically inside the thermometer. It may not stay in calibration. Given how inexpensive they are, I would probably just replace it.

    Your cook looks like it can out great.
    I will be keeping an eye on the thermometer.  

    Tim
    1. Bettendorf, Ia with lots of time in Chattanooga, Tn.  LBGE, plate setter, ar, Looft lighter, maverick et-735, Rutland gasket, Smokeware SS cap, Kickash basket, and lots of cast iron.
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