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VERTiG0
Jul 11, 2001

go move over bro


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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Internet Explorer
Jun 1, 2005

OFFICIAL BITCH OF DANBO DAXTER




Pillbug

But we gotta make sure we cook this mystery meat first. Can't buy the proper cut before we use this one!

Stringent
Dec 22, 2004

The internet is the universal sewer.


*autistic screeching intensifies*

tater_salad
Sep 15, 2007


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.

EngineerJoe
Aug 8, 2004
-=whore=-

Guys, you should lay off this kid. He's not really in charge of the roast or the egg.

Larrymer
Jan 10, 2007


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.

EngineerJoe
Aug 8, 2004
-=whore=-

Larrymer posted:

Didn't mean to start a dog pile.

Please break in the egg and post your meats, OP.

Also, learn how to burp your egg before you burn your eyebrows off...

Canuckistan
Jan 14, 2004

I'm the greatest thing since World War III.


Grimey Drawer

Dr. Gitmo Moneyson posted:

I think he suggested the pork roast because we already have it. Personally Iíd 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.

McSpankWich
Aug 31, 2005

Plum Island Animal Disease Research Center. Sounds charming.

Yes please don't smoke a loin or roast until internal 200

Dr. Gitmo Moneyson
Jun 26, 2005

Feels good man.



Itís a pork loin, so Iím not sure what the hell to do about that.

Also the Egg may not be delivered until this weekend because itís 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 wouldíve spent even more.

And it doesnít have the same cooking space as a $150 Weber kettle. Itís got an 18Ē diameter, so it actually has even LESS cooking space.

VERTiG0
Jul 11, 2001

go move over bro


Do the pork loin hot and fast. But people say don't do something hot because the gaskets need to cure.

Stringent
Dec 22, 2004

The internet is the universal sewer.


Is there something wrong with just running it at low heat long enough to cure the gaskets without any meat in there?

Bottom Liner
Feb 15, 2006


IF I'M TALKING ABOUT ART, I'M PROBABLY WRONG, SO PLEASE REPORT ME SO I CAN BE PROBATED. AGAIN.



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?

Stringent
Dec 22, 2004

The internet is the universal sewer.


Oh God, my $2 worth of charcoal. A bloo bloo bloo.

Bottom Liner
Feb 15, 2006


IF I'M TALKING ABOUT ART, I'M PROBABLY WRONG, SO PLEASE REPORT ME SO I CAN BE PROBATED. AGAIN.



I was kidding man drat!

Dr. Gitmo Moneyson
Jun 26, 2005

Feels good man.



How long do I need to run it for to do whatever it is I need to do to it, and at what temperature?

Larrymer
Jan 10, 2007


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.

CapnBry
Jul 15, 2002

I got this goin'

Grimey Drawer

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.
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.

RisqueBarber
Jul 10, 2005



Tenderloin is delicious fresh but man don't ever reheat it in the microwave. It just gets mushy and gross.

snyprmag
Oct 9, 2005



Tenderloin leftovers are best un-heated on a sandwich or salad

Anne Whateley
Feb 11, 2007


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.
If you search for pork loin, google will also give you tenderloin recipes, and vice versa. It's one of those things where they're trying to be helpful but failing, so that's definitely not helping.

CapnBry
Jul 15, 2002

I got this goin'

Grimey Drawer

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 Feb 22, 2018 around 01:47

Dr. Gitmo Moneyson
Jun 26, 2005

Feels good man.



Is there any advantage to using the EGGnitor instead of a chimney to light lump charcoal in an Egg?

Hasselblad
Dec 13, 2017



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.

CapnBry
Jul 15, 2002

I got this goin'

Grimey Drawer

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.

El Jebus
Jun 18, 2008


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.

Colostomy Bag
Jan 11, 2016

C-Bangin' it

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!

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.

Yeah I use a torch as well.

Tezcatlipoca
Sep 18, 2009
https://i.imgur.com/xhkDqVS.jpg

Goons are trash and a putrid forum culture is the reason why nobody new registers. At best you're 30+ year old failed twitter "comedians" and tolerate this pig because he has the same normie sports hobby as you do.


I use a chimney to start but I'm also just using it to ignite post oak. Different pit too.

McSpankWich
Aug 31, 2005

Plum Island Animal Disease Research Center. Sounds charming.

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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Dr. Gitmo Moneyson
Jun 26, 2005

Feels good man.



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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