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Two thousand United States dollars for something with the same cooking space as a $150 Weber kettle. I'm sure kamados are nice, but not that nice. Holy poo poo.
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Feb 20, 2018 03:27
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But we gotta make sure we cook this mystery meat first. Can't buy the proper cut before we use this one!
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Feb 20, 2018 03:40
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*autistic screeching intensifies*
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Feb 20, 2018 03:49
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Stringent posted:*autistic screeching intensifies* RRRRRRREEEEEEEEEEEEEEEEEEEEeeeeeeeeeeeeeeeeeeeeeeeeeeeeee Edit: Internet Explorer posted:But we gotta make sure we cook this mystery meat first. Can't buy the proper cut before we use this one! the best is pork but is stupid cheap.. where I live I bought an 10-11lb butt for pulled pork and poo poo was like 10bucks.
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Feb 20, 2018 04:26
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Guys, you should lay off this kid. He's not really in charge of the roast or the egg.
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Feb 20, 2018 05:15
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EngineerJoe posted:Guys, you should lay off this kid. He's not really in charge of the roast or the egg. Didn't mean to start a dog pile. Please break in the egg and post your meats, OP. 
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Feb 20, 2018 15:16
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Larrymer posted:Didn't mean to start a dog pile. Also, learn how to burp your egg before you burn your eyebrows off...
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Feb 20, 2018 15:36
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Dr. Gitmo Moneyson posted:I think he suggested the pork roast because we already have it. Personally I’d like to do ribs or some tomahawk ribeyes or something. Make sure it's a shoulder or butt. If you try to cook a pork loin roast, or similar lean cut, for 12 hours you're going to have a bad time.
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Feb 20, 2018 16:34
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Yes please don't smoke a loin or roast until internal 200 
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Feb 20, 2018 20:02
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It’s a pork loin, so I’m not sure what the hell to do about that.  Also the Egg may not be delivered until this weekend because it’s raining where I live. VERTiG0 posted:Two thousand United States dollars for something with the same cooking space as a $150 Weber kettle. I'm sure kamados are nice, but not that nice. Holy poo poo. Hey if this were my purchase I would’ve spent even more. And it doesn’t have the same cooking space as a $150 Weber kettle. It’s got an 18” diameter, so it actually has even LESS cooking space.
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Feb 20, 2018 23:51
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Do the pork loin hot and fast. But people say don't do something hot because the gaskets need to cure.
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Feb 21, 2018 00:03
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Is there something wrong with just running it at low heat long enough to cure the gaskets without any meat in there?
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Feb 21, 2018 00:27
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Stringent posted:Is there something wrong with just running it at low heat long enough to cure the gaskets without any meat in there? Wasting perfectly good charcoal?
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Feb 21, 2018 00:30
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Oh God, my $2 worth of charcoal. A bloo bloo bloo.
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Feb 21, 2018 00:35
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I was kidding man drat!
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Feb 21, 2018 00:41
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How long do I need to run it for to do whatever it is I need to do to it, and at what temperature?
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Feb 21, 2018 00:59
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I'd shoot for 225 since that's a common temp you want to dial in and do it for a couple hours to burn off any oil or manufacturing poo poo on the inside.
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Feb 21, 2018 02:14
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Canuckistan posted:If you try to cook a pork loin roast, or similar lean cut, for 12 hours you're going to have a bad time.
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Feb 21, 2018 18:25
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Tenderloin is delicious fresh but man don't ever reheat it in the microwave. It just gets mushy and gross.
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Feb 21, 2018 22:17
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Tenderloin leftovers are best un-heated on a sandwich or salad
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Feb 22, 2018 01:13
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CapnBry posted:I am making a pork loin roast out out on the grill for dinner tonight-- sliced open, filled with pancetta garlic and rosemary, and rolled back up. I was just browsing google image search to see if there was something out there that looked appealing in case I wanted to change my mind and it is astounding how many people have posted recipes on their food blogs that clearly do not know there is a difference between the tenderloin and the loin. These are different things, do you also confuse a beef sirloin and tenderloin?! Also jeez, don't cook it to 160F.
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Feb 22, 2018 01:15
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i like nice words
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Oh it isn't just google. People say in their recipes to use a tenderloin and their photos are clearly of a loin roast. Some blogs use the terms interchangeably in their recipes. At one point it is a loin, at another we've got a tenderloin. I even saw one recipe for slow smoked pork loin, which was cooked in an oven-- shudder. I don't want a pork tenderloin those are not enough meat for a man like me. See, internet, this is a smoked pork loin roast courtesy of CapnBry's big green egg. Ah gently caress me. Looking at the photo, that might be mistaken for a tenderloin roulade if prepared by very small people with good knives. That's over two pounds of pork right there! EDIT: Oh I shot it at 55mm. Wow it really makes everything look so tiny. CapnBry fucked around with this message at 02:47 on Feb 22, 2018 |
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Feb 22, 2018 02:40
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Is there any advantage to using the EGGnitor instead of a chimney to light lump charcoal in an Egg?
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Feb 22, 2018 04:28
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Dr. Gitmo Moneyson posted:Is there any advantage to using the EGGnitor instead of a chimney to light lump charcoal in an Egg? I'd never use a chimney for slow temp startup. My SOP is an electric igniter under a few lumps just to get them started.
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Feb 22, 2018 06:40
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Wow that EGGniter is pretty neat. They couldn't integrate a 30 second timer display on it too though? I can't count Mississippis for 90 seconds! I always just use a blowtorch and a can of coleman propane. Hit it 20 seconds in 3 places and we're good to go. I've tried using those webber parafin cubes as well but I found them to be a bit fiddly to have just enough airspace around them for them to burn properly but embedded enough in lump to actually ignite something. It always seemed to go more slowly than the blowtorch as well.
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Feb 22, 2018 14:21
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I like the heat gun against a couple of coals. Always seems to do the trick of igniting just the coals I want to start.
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Feb 22, 2018 16:36
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CapnBry posted:Wow that EGGniter is pretty neat. They couldn't integrate a 30 second timer display on it too though? I can't count Mississippis for 90 seconds! Yeah I use a torch as well.
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Feb 22, 2018 17:19
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C-Bangin' it 
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I use a chimney to start but I'm also just using it to ignite post oak. Different pit too.
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Feb 22, 2018 17:39
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I use a half chimney for my WSM actually, helps it come up to temp really quick. I also have a performer though, so i can just use the propane start to light the chimney while I'm filling the water bowl/prepping the probes/blahblah
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Feb 22, 2018 20:05
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I wish it would stop loving raining at my house so the Egg could be delivered and I could smoke a pork butt slathered in rub and honey mustard sauce.
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Feb 22, 2018 23:24
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Dr. Gitmo Moneyson posted:Is there any advantage to using the EGGnitor instead of a chimney to light lump charcoal in an Egg? If you're gonna fire up the Egg for smoking, use that Eggnitor thing, looks like a knockoff Looftlighter which is what I use (  ) when I fire up coals for smoking in everything but my PBC. It'll be good.Did you guys get a remote smoker thermometer with that big package? If not, you will absolutely need one.
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Feb 23, 2018 00:27
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VERTiG0 posted:If you're gonna fire up the Egg for smoking, use that Eggnitor thing, looks like a knockoff Looftlighter which is what I use ( What, you mean like the DigiQ? We got a DigiQ.
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Feb 23, 2018 00:41
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Right on, you're good to go.
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Feb 23, 2018 00:43
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Doesn’t anyone use a parafin cube?
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Feb 23, 2018 10:24
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sellouts posted:Doesn’t anyone use a parafin cube? I do. They're super cheap and I even cut them in half, one whole cube seems overkill on each light.
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Feb 23, 2018 15:53
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Stringent posted:Oh God, my $2 worth of charcoal. A bloo bloo bloo. You're forgetting that he's not allowed to buy a 99cent a pound pork butt ($10!!!) and instead must use mystery pork that's not ideal for the $2000 appliance he so desperately needed. I'm having flashbacks of the AI thread about some kids 300ZX.
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Feb 23, 2018 17:24
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Also...not to pile on, but where the gently caress in the world do deliveries not happen due to rain?
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Feb 23, 2018 17:42
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Mikey Purp posted:Also...not to pile on, but where the gently caress in the world do deliveries not happen due to rain? That's what I've been wondering! What are y'all smoking this weekend? I finally made a batch of chicken thighs that turned out really great, took to smoke quite well. There is a place in town that specializes in tomahawk ribeyes so I may go over one of those and do a reverse sear/smoke for a group dinner before a show tomorrow.
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Feb 23, 2018 18:14
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Buying a pellet smoker (GMG Davy Crockett) in a shady craigslist deal tomorrow morning. Excited to make my first foray into the world of smoked meats. Anything in particular I should know unique to a pellet smoker?
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Feb 23, 2018 19:02
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tater_salad posted:My brisket always takes forever.. Probably because I don't foil.. I need to try again and foil. I don't foil either. poo poo just takes forever. Though I will say that I'm pretty sure the pit probe for the Flameboss reads higher than what I'm used to (maybe because the FB alligator clips to the grill rather than being held above it by a clip?) because pork shoulders started taking an insane amount of time compared to what I'm used to. I think I'll start running at 240 or 250 instead of 225 when I'm using the FB.
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Feb 24, 2018 02:04
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