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Unread 09-22-2013, 06:14 PM   #8
is Blowin Smoke!

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Join Date: 08-01-12
Location: Fairfield, FL
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Default Update, dinner done, leftovers in the fridge

I ran the temp up for the last 1/2 hour to try and crisp the bacon wrap - that worked pretty good! For those who have not seen it, this is the iGrill display on my iPad: on top the ambient temperature probe with alarms set at 250* and 300*; on the bottom the probe in the pork loin with the alarm just set at a NTE IT temp of 155* (if you look at the pics of the loin on the grill you can see the probes). At the end of the cook I can download a complete CSV spreadsheet firle of the entire cook to be part of my log.

Any how, out of the 26.75 OGT at an IT of 153* and into a foil resting blanket.

After 20 minutes (when a couple of sides were finished), out of the tent, minus the string and carved.

This was a simple dinner, just the pork loin, burned some Brussels sprouts in butter & Adobo and some corn biscuits.

Well, that's it. Great taste, plenty of moisture and the bacon was pretty crispy. All in all, a do over. I'm off to football night in America. Thanks for lookin.
I'm Dave
Weber 26.75 OTG w/CI grates & SJ/WSM Mini
Home built 24"x72" reverse flow stick burner trailer with 18"x44" grill w/CI grates and upright SS gas oven/smoker.
Home built 48" fire pit with a 30"x30" Santa Maria style ranch grill.
Home built lump charcoal retort, iGrill & a bunch of other cooking toys.
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