The BBQ BRETHREN FORUMS.

The BBQ BRETHREN FORUMS. (http://www.bbq-brethren.com/forum/index.php)
-   Q-talk (http://www.bbq-brethren.com/forum/forumdisplay.php?f=5)
-   -   Primo XL drip pan rack (http://www.bbq-brethren.com/forum/showthread.php?t=151133)

moyo25 01-08-2013 08:07 PM

Primo XL drip pan rack
 
Hello all,

In the never ending quest to buy food and not grill parts I was planning on buying fire brick instead of D plates for my XL. I have the extended cooking racks. That said, could I flip my cooking grates and use them as drip pan racks and place the food on the extended racks? Anyone tried this?

Thanks,

Mike

Gore 01-08-2013 08:14 PM

I absolutely love the D racks. I expect you could do what you plan, but the extended racks are significantly smaller and they are made to balance on the grates. I'm sure you could make it work ... but I love D racks. :love: (I love D plates too. :becky:)

moyo25 01-08-2013 08:46 PM

Quote:

Originally Posted by Gore (Post 2322085)
I absolutely love the D racks. I expect you could do what you plan, but the extended racks are significantly smaller and they are made to balance on the grates. I'm sure you could make it work ... but I love D racks. :love: (I love D plates too. :becky:)

Well I may just break down and buy them...thanks for the info.

Gore 01-08-2013 08:56 PM

This is the kind of fun you can have with the D plates.

Quote:

Originally Posted by Gore (Post 1834801)
My wife noticed that Costco was carrying some small (8-bone, ~ 5-6 pound) rack of pork, bone in (Swift) and picked one up for a treat to try. These run $3.99/pound, but there was some promotion for a few dollars off. It is actually too small to stuff, so we decided to try it like we would a prime rib. It is also enhanced, and I have not had good experience with enhanced meat (nor with pork lately), so my expectations were not too high. I seasoned this with some Lawry's, Foil Hat Rub, Kirklands Mesquite seasoning, and parsley. I set up the Oval with one diffuser plate in and the other grate set low to do a sear. I had a large chunk of oak above the coals. I put the roast on, bone-side-down, indirect at 280*. I normally do a prime rib at 220*, but because this is thinner, I thought I could up the temperature a bit.

http://i613.photobucket.com/albums/t...t/IMG_3809.jpg

After about 1:45, the IT was between 145 and 150*. I pulled it and foiled it for about 10 minutes. I opened the vents on the Oval and cranked up the temp to about 400*+. I seared all three sides for about 1-2 minutes per side:

http://i613.photobucket.com/albums/t...t/IMG_3811.jpg

http://i613.photobucket.com/albums/t...t/IMG_3818.jpg

I pulled it and let it set for a couple minutes (while the baked potatoes and beans finished). I then sliced:

http://i613.photobucket.com/albums/t...t/IMG_3821.jpg

http://i613.photobucket.com/albums/t...t/IMG_3820.jpg

I know it is not pink (my family prefers pork IT in the 150* range; whereas I try to drop that IT as much as I dare), but it was extremely juicy, tender and thoroughly delicious. Don't know if anyone else has tried them out there, but I do recommend them.

I should mention these racks did come Frenched, but they did not remove the membrane. I took mine off as I always do. It came off in one solid sheet in a couple seconds. (I just gripped it with a paper towel and pulled).

D racks are even more fun, but I don't have pictures of those to post. :becky:

yakdung 01-08-2013 10:39 PM

Quote:

Originally Posted by moyo25 (Post 2322074)
Hello all,

In the never ending quest to buy food and not grill parts I was planning on buying fire brick instead of D plates for my XL. I have the extended cooking racks. That said, could I flip my cooking grates and use them as drip pan racks and place the food on the extended racks? Anyone tried this?

Thanks,

Mike

Mike, Not to hijack the thread, how do you like your Primo? Would you purchase one again?
Thanks,

moyo25 01-09-2013 09:27 AM

Yes I would highly recommend the PrimoXL. I bought mine on craigslist so I certainly didn't spend what it would cost new but have been very pleased thus far. Temperatures stay rocksolid once I get it set and has been very reliable. I'm to the phase now where I'm trying different types of lump to see what I like best. I get all my excessories at the BBQ-Equipment store and haven't had to deal with the warranty obviously because I'm not the original owner. If a tornado came and swept mine away I would buy it again.

yakdung 01-09-2013 09:59 AM

Quote:

Originally Posted by moyo25 (Post 2322471)
Yes I would highly recommend the PrimoXL. I bought mine on craigslist so I certainly didn't spend what it would cost new but have been very pleased thus far. Temperatures stay rocksolid once I get it set and has been very reliable. I'm to the phase now where I'm trying different types of lump to see what I like best. I get all my excessories at the BBQ-Equipment store and haven't had to deal with the warranty obviously because I'm not the original owner. If a tornado came and swept mine away I would buy it again.

Thanks. I have been wanting a Primo for some time.

moyo25 01-09-2013 12:47 PM

Wow Gore...a must buy now. Thank you for all the great photos.

Mike

Patrickkva 01-09-2013 03:55 PM

As a Primo XL owner, I've sunk $ into the accessories too. The d-plates are a worthwhile investment, especially if you already have the drip pan racks. I mostly use one d-plate for offset cooking and for the marvelous reverse sear on steaks because I don't cook huge amounts of food much.
:thumb:


All times are GMT -5. The time now is 02:06 AM.

Powered by vBulletin® Version 3.8.7
Copyright ©2000 - 2014, vBulletin Solutions, Inc.
vBulletin Optimisation provided by vB Optimise v2.6.0 Beta 4 (Lite) - vBulletin Mods & Addons Copyright © 2014 DragonByte Technologies Ltd.
2003 -2012 BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.