What Are You Chef-ing Tonight, Dr?

4TheGrillOfIt said:

Nice

MasterC said:

Herb encrusted pork loin wrapped in bacon 


Peaked at 148°, was a little over cooked. Temperature raised 22° in a  18 minute rest

Looks pretty much perfect from here. Nice. 

Ozzie_Isaac said:

MasterC said:

Herb encrusted pork loin wrapped in bacon 


Peaked at 148°, was a little over cooked. Temperature raised 22° in a  18 minute rest

Not sure why, but pork loin really keeps cruising up during the rest.  I had a similar issue on last one I cooked.  I planned for a 7 deg rise, it went up 17deg before I decided to slice it to stop the rise.

It's just thermal inertia.  What happens is typically you're probing the middle, but the outer edge is quite a bit warmer.  All of that thermal mass keeps moving after you pull it off the cooker.  The outside starts to cool but just below that, the hotter interior continues to warm the middle.  

nolaegghead said:

@Ozzie_Isaac did you tent it with foil or something?

Typically, the larger the mass and lower temp the cook, the less rise you'll have post cook.

So if you cook at 400 vs 200, it will rise more.

If you cook a 5 pound vs 10 pound roast, it will rise more.

If you tent post cook it will rise more.

If you put a fan on the roast after cooking with no tent, it will rise less.

Tented initially, then at 10degs removed the tent.

@JohnInCarolina fairly dense roast and cooked it at 350...Lots of thermal mass.

fishlessman said:

wasted foil in my opinion.  why do people insist on it and they do insist

Makes us feel like we are doing something.  Imagine just plopping it on the cutting board and waiting?  That is amateur move right there.

@Acn... stuff like this makes a fella want to buy the house next to yours. Let me know if it comes up for sale. 

MasterC said:

New lump and the minimax 

16oz strip from Holy Grail 

Dinner is served 


New lump burned clean and hot, ran at 550°-600°

That looks amazing!

Legume said:

For all that may complain about lack of moderation, perfect example above with that maple lump of why they would rather trade active moderation for a very active user group generating a stream of what we all use and buy and like, then mine that info for their own products.

And that steak looks fantastic.

Sooo, either we have the most amazing social site moderation team with a long term vision and plan to monetize and maximize our interaction, or we have a moderator who occasionally remembers they are actually a moderator, then they have to look through a stack of post-its to find their email address and password they use to login. 🤔

JohnInCarolina said:

I have been told that the moderators read ALL of the threads.  Mind you, this was right after an email asking me who I was.

I, for one, am flabbergasted that "they" forgot who you are. 

Do they not keep a list of folks they've banned for calling them as...

Stop looting our national treasure! J/k

pgprescott said:

That looks killer.

I laughed when I finally zoomed in on your new avatar.  On my phone it looks like an eggplant.  I couldn't figure out why you would use that, but then I zoomed in an saw a Duke Chihuahua.