test please delete

[norrahe]

Reversed seared pork loin last night.

Dry rubbed and cooked indirect at 325F/160C until internal temp hit about 130F. I'd put the cast iron grate with the plate setter on top & the normal grate on that. Once temp hit 130F I removed the top grate and plate setter opened the vents and whacked the porky goodness on the iron grate when the dome hit 500F. 45 secs and turned to crisscross, another 45 secs and flip n repeat.

Super juicy with an internal temp of 150F.

Apologies for the US temps but it seems easier considering where I get all the pointers from.

Much egging over the weekend?

No egging in a while unfortunately

[NickFitz]

Afternoon denizens

[NickFitz]

It's suddenly clouded over. Must be time for me to go to the shop

[eek]

No egging in a while unfortunately

Why ?

[Pondlife]

Why ?

WHAsked

[norrahe]

WHAsked

Weather, not been in the mood and kinda wanted to cook other stuff, also got invited to a mates.

Was planning to do 7 hour leg of lamb, but the butcher didn't have much in the way if lamb left when I got there and it wasn't on the bone. I havw to order these things in advance otherwise they de-bone everything if you don't specify

[zeitghost]

Byeeeee

[NickFitz]

Byeeeee

[NickFitz]

Finally got around to going to the shop.

Despite my having to wait forever at the pedestrian crossing both ways, no rain fell

[BrilloPad]