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    Better than nothing.

    Posts: 28,920
    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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    • Posts: 5,002
      Good looking beef
      Be careful, man! I've got a beverage here.
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    • Posts: 1,260
      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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    • Posts: 28,920
      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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    • Posts: 17,629
      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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    • Posts: 1,260
      SGH said:
      show previous quotes
      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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    • Posts: 5,234
      Looking good @SGH! 

      Louisville, GA - 2 Large BGE's
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    • Posts: 28,920
      GATABITES said:
      show previous quotes
      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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    • Posts: 17,629
      Poor lonely MM :-<
      LBGE 2013 & MM 2014
      Die Hard HUSKER & BRONCO FAN
      Flying Low & Slow in "Da Burg" FL
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    • Posts: 28,920
      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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    • Posts: 116
      For the love marbling! 8-}
      ___________________________________________________________________________________

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

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    • Posts: 28,920
      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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    • Posts: 1,813
      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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    • Posts: 73
      I would bite that!
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    • Posts: 33,644
      Looks good to me!
      "I've made a note never to piss you two off." - Stike

      "The truth is, these are not very bright guys, and things got out of hand." - Deep Throat
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    • Posts: 18,459
      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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    • Posts: 13,836
      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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    • Posts: 1,478
      Looking great as usual SCH Hope everything is going good
      Lenoir, N.C.
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    • Posts: 28,920
      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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    • Posts: 28,920
      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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    • Posts: 28,920
      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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    • Posts: 1,478
      SGH said:
      show previous quotes
      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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    • Posts: 13,836
      SGH said:
      show previous quotes
      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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    • Posts: 28,920
      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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    • Posts: 28,920
      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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    • Posts: 28,920
      @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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    • Posts: 1,426
      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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    • Posts: 28,920

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

      Welcome to the Swamp.....GO GATORS!!!!
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    • Posts: 4,974
      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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    • Posts: 2,885
      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 and Black Stone

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