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  #891  
Old 12-19-2013, 09:56 AM
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shepherd shepherd is offline
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Originally Posted by BriEOD View Post
Shep, where are the pics? I'll be doing a large tenderloin this weekend for our family Christmas party. Love my Egg!
Sorry, no pics. The pork loin roast turned out great too. I was afraid it would be a little dry since it was such a lean cut of meat. The meat turned out surprisingly moist, tender, and smoky. I even overcooked it slightly -- recipe said to pull it off at 145 deg, but I didn't get to it until it reached 155. It only took about 2 1/2 hours to cook at 225-250 deg. I used apple chunks instead of mesquite - not sure if it matters really.

I've been eating sliced pork BBQ sandwiches for lunch every day this week .

Next up: The wife wants to do a rib roast for Christmas. Not sure yet, but I'll probably cook it on the Egg.

Brian, are you doing a pork tenderloin or beef? Let us know how it turned out, and how you cooked it.

Thanks for the tip on the gasket Mac. I do need to replace mine, so I'll try that one.
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  #892  
Old 12-19-2013, 10:38 AM
bigmac bigmac is offline
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Quote:
Originally Posted by shepherd View Post
Sorry, no pics. The pork loin roast turned out great too. I was afraid it would be a little dry since it was such a lean cut of meat. The meat turned out surprisingly moist, tender, and smoky. I even overcooked it slightly -- recipe said to pull it off at 145 deg, but I didn't get to it until it reached 155. It only took about 2 1/2 hours to cook at 225-250 deg. I used apple chunks instead of mesquite - not sure if it matters really.

I've been eating sliced pork BBQ sandwiches for lunch every day this week .

Next up: The wife wants to do a rib roast for Christmas. Not sure yet, but I'll probably cook it on the Egg.

Brian, are you doing a pork tenderloin or beef? Let us know how it turned out, and how you cooked it.

Thanks for the tip on the gasket Mac. I do need to replace mine, so I'll try that one.
FWIW, I've cooked a lot of beef tenderloin on the BGE. I always use a rub of some kind, wrap in plastic 24 hours. Let it get to room temperature for two hours or so before cooking. I cook at 300-325 degrees over soaked Applewood or Jack Daniels wood chips with temp probes in both the main part of the tenderloin and the narrow part and take it off at 130-135 degrees. I let it rest under foil for about 20 minutes. Temp will keep going about an additional 5 degrees. IMHO, tenderloin is most tender and flavorful at medium rare rather than medium.

I cook a lot of pork tenderloin too. Similar drill. Meat thermometers are key to roasts of any kind IMHO. I use a dual probe iGrill. It sends the temp data to my iPad or iPhone. Very convenient. I just picked up a new version iGrill. Now I can have two probes in the meat and one for grill temp.
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  #893  
Old 05-28-2014, 03:51 PM
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scott023 scott023 is offline
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Question... do the new BGE still come with the gasket that needs to be replaced with the Rutland gasket?
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  #894  
Old 05-28-2014, 04:04 PM
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I don't know about the new BGEs but you don't need to replace the original gasket with a Rutland. I put a Rutland on after my original gasket wore out, but after a few years the Rutland came loose. Not blaming the gasket, it was an adhesion problem, though I'm pretty sure I cleaned the surfaces good before I glued it down. I replaced the Rutland a few months ago with the Nomx gasket Bigmac recommended (see post #890). It was real easy to put on -- self stick -- and it appears to be holding up good.
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  #895  
Old 05-28-2014, 04:06 PM
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Quote:
Originally Posted by shepherd View Post
I don't know about the new BGEs but you don't need to replace the original gasket with a Rutland. I put a Rutland on after my original gasket wore out, but after a few years the Rutland came loose. Not blaming the gasket, it was an adhesion problem, though I'm pretty sure I cleaned the surfaces good before I glued it down. I replaced the Rutland a few months ago with the Nomx gasket Bigmac recommended (see post #890). It was real easy to put on -- self stick -- and it appears to be holding up good.
Thanks Jim!!
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  #896  
Old 08-28-2014, 10:31 AM
bigmac bigmac is offline
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My afternoon yesterday was spent dealing with this perforation of the small intestine. Initial thought from the CT scan was that it was a fishbone (the patient is a big outdoor grill fanatic) but in surgery I found that it was a steel bristle that had come loose from her grill brush, got into her food and she swallowed it. Perforated the last part of the duodenum and caused a pretty good sized abscess. The operation took a couple of hours. She's going to be here awhile recovering. Nasty business.

Moral of the story....don't buy cheap stainless steel grill brushes and wipe the grill down after you brush it.

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  #897  
Old 08-28-2014, 10:46 AM
bigmac bigmac is offline
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On the subject of Big Green Eggs, I added some Eggs and upgraded my table with a stainless steel work surface. Really helpful addition. It's a great place to roll out pizzas and do other prep work.

I bought the medium BGE a few years ago. The second large BGE is just recently bought because the base on my 8 year old Egg cracked right before July 4th. I needed a Big Green Egg emergently. As I was buying the replacement large BGE, the dealer reminded me that these things have a lifetime warranty, so I took some pictures of the broken one, sent them in and BGE HQ approved a replacement base. I had that second large BGE back up and running in about 5 days. Impressive customer service. BGE HQ even replace my cracked firebox without my asking.


Table from 8 years ago




Same table earlier this year




Same table last week





Crack

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  #898  
Old 08-28-2014, 10:49 AM
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CruisinGA CruisinGA is offline
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BigMac,
Nice setup!

I have a 24x24 square of granite countertop I roll out pizzas on, but the stainless looks nice!

I sent your picture and writeup on the grill brush to all my buddies that grill- sure don't want that to happen!
I used to not brush the grate much at all, just cook it off, but I got tired of it growing some fuzz in between uses.
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  #899  
Old 08-28-2014, 10:58 AM
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M-Funf M-Funf is offline
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Quote:
Originally Posted by bigmac View Post
My afternoon yesterday was spent dealing with this perforation of the small intestine. Initial thought from the CT scan was that it was a fishbone (the patient is a big outdoor grill fanatic) but in surgery I found that it was a steel bristle that had come loose from her grill brush, got into her food and she swallowed it. Perforated the last part of the duodenum and caused a pretty good sized abscess. The operation took a couple of hours. She's going to be here awhile recovering. Nasty business.

Moral of the story....don't buy cheap stainless steel grill brushes and wipe the grill down after you brush it.
YIKES! You just do a small resection? Open? Lap?

I have this brush...looks to be the same as yours...doesn't seem to lose any bristles, but I'll keep a closer look

Great looking table, by the way...
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  #900  
Old 08-28-2014, 11:14 AM
bigmac bigmac is offline
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Originally Posted by M-Funf View Post
YIKES! You just do a small resection? Open? Lap?

I have this brush...looks to be the same as yours...doesn't seem to lose any bristles, but I'll keep a closer look
Had to open. Too far into retroperitoneum to address laparoscopically. You have to mobilize the whole right colon (Cattel and Kocher maneuvers) and rotate it over to even get to it. Then the perforation needs to be closed and widely drained. The duodenum is one of those organs that just can't take a joke.

That's the brush I've been using. Works pretty well, but I always wipe the grill down with the scotchbrite pad, them some peanut oil after scrubbing.
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Last edited by bigmac; 08-31-2014 at 01:09 PM.
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