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pmillen

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    pmillen got a reaction from philpom in Avid Armor Ultra Series Chamber Sealer Review / Demo   
    JVR Vac100?
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    pmillen got a reaction from PHEAD in Grate Temperature vs Dome Temperature   
    FWIW, on my Big Joe I use a stoker with the controller probe at grate level, close to the food (sometimes on a toothpick stuck into the food).  The stoker thermometer and the dome thermometer track.  It may be due to the stoker’s convection oven-like air movement.
     
    I understand that the cool food is cooling the temperature probe.  That’s because it’s cooling the air surrounding the food.  But it’s exactly that air temperature that I want to control, not the air in the chimney.
     
    BTW, most temperature differences or fluctuations don’t concern me.  The food’s internal temperature tells me when it’s done.  I'm really only interested in close temperature control as a way to estimate completion times in order to coordinate side dishes.
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    pmillen got a reaction from mliebs in Bone-In Pork Loin   
    I smoke-roasted this in a Karubecue C-60 stick burner but previous cooks were done in a Cookshack Fast Eddy PG500 pellet pit.  I think it would cook up well in a kamado.  It's the best thing I've ever cooked.
     
    I doubled the recipe for a dinner party.
     
     
    Ingredients
    One bone-in pork loin roast
    2 tablespoons Dijon mustard
    2 teaspoons dried thyme leaves
    2 teaspoons dried sage leaves
    1 teaspoon garlic powder
    Salt and pepper to taste
     
    Optional Pan Sauce 
    ¾ cup dry vermouth or white wine
    1 cup water
    Salt and pepper to taste
     
    Instructions

    1.  Trim off unneeded fat and silverskin to expose the meat to the rub.
     

    2.  Rub the roast all over with mustard.  Sprinkle it with the thyme, sage, garlic, salt and pepper, patting so the seasonings will adhere.
     
    3.  Put the loin back in the refrigerator for a couple of hours.
    4.  Preheat pit to 350° F.
    5.  Place the loin in the pit, bones down, until it reaches an internal temperature of 145° to 150° F.
     

    6.  Remove the roast from the oven, place it on a cutting board, tent it with foil, and let it rest for 20 minutes.
     
    Meanwhile, if desired, make a pan sauce
    7.  Place roasting pan over high heat. 
    8.  Add the vermouth and water. 
    9.  Bring to a boil, scraping up all the browned bits. 
    10.  Continue to boil until reduced by about half.
    11.  Slice the pork into chops and serve, drizzling each serving with the pan juices.
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    Grab 'em by the .... 
     

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    pmillen got a reaction from PHEAD in The random pictures thread...   
    Seriously distorted self image...
     

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