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Pork Collagen is some tough stuff
mazaman
Posts: 17
Last weekend cooked 7 racks of ribs on my LBGE, using the 2-2-1 method. Bunch of collagen liquid leaked out of the ends of some of the foiled ribs. Didn't think anything of it at the time. Went out this morning to get the Egg ready for today's pork roast and I couldn't get the air damper open. Thought maybe some ice froze it shut, so I hit it with a candle lighter. Didn't budge and in fact the Egg was spinning on the base. Took the fire box/ring out and I saw the problem. Some of that collagen dripped down into behind air damper and congealed in the groove.After some heat and scraping, finally got the door open. Freeky luck
Comments
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Weren't you using a drip pan for the rib cook?
Mike
I'm ashamed what I did for a Klondike Bar!!
Omaha, NE -
That's weird.And here I thought that brick like mass on my side is my alcohol soaked liver; it has been a lump of collagen all along.
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not really collagen, more likely congealed fat and soot.
the collagen is in a sheath around the muscle fibers, and won't quite be carried away on the draft. but spattering fat is another thing. just like it gets all over your kitchen when frying bacon, it will glaze the daisy. ("glaze the daisy"... is that a euphemism?)
ed egli avea del cul fatto trombetta -Dante -
Glaze the daisy? Stike, has my wife been talking again? That's it. I'm changing my password.Be careful, man! I've got a beverage here.
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sorry for the confusion. Didnt mean the daisy wheel, but rather the ss damper at the bottom of the egg. Use a drip pan, but the liquid leaked out the end, down the sides and pooled near the ss damper.
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Hmm, "glaze the damper" just doesn't have the same effect.....
The Naked Whiz -
Trav, too funny..
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'glaze the damper' sounds much worse....
@mazaman: you might be surprised to discover that it's more likely water (the BGE can weep from the lower vent) and ash simply caking itself in the groove. mine does that all the time.
ed egli avea del cul fatto trombetta -Dante
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