We’re still here. Still kicking. Been real busy at work, short staffed, working lots of weekends so I haven’t been posting much. That’s all about to end soon…hopefully.
Anyway, got home from work and had a package waiting for me. A Kick Ash Basket. Heard a lot of hype about it. Can’t wait to try it out. Supposed to make cleaning out your Egg easier and allows the Egg to get up to temp faster. We’ll see.
One thing’s for sure, it’s Duke proof!!
I’ll let ya know how it works and just so you know this product was paid for with my own hard earned cash. I have no connection to, affiliation with nor ever been in contact with this company.
Just to keep this food related, we did bring the Mini out of hibernation this weekend. Don’t think its seen any action since June I think.
Sunday, I was taking the large Egg apart to clean it out and install the Kick Ash Basket when I noticed this
That’s a bummer, but I’ve already sent an e-mail to BGE this morning along with pictures and my replacement has been approved and as soon as it shows up to my local dealer (Elliot’s hardware in Plano), I’ll go pick it up. I’m sure there is still plenty of life left in this one, but the day it does break into a million pieces, I want to have a replacement on hand. Gotta love BGE and their lifetime warranty. 🙂
I guess the only other “Eggciting” thing to share is that Mrs. G gave me the go ahead to start working on a new table/outdoor cooking area for the Eggs. All I have is a rough sketch so far.
Hopefully, we’ll have something a little more exciting to share with you shortly.
Picked up some pork tenderloins the other day at Sams’s. 3 went in the freezer and one took a 24 hour bath in this stuff.
First time trying it out, sounded interesting. For this cook, I decided to use the Mini since it’s been sitting dormant for a while. Went and ahead and hooked up the new Flame Boss 100 to see how it would work on the Mini and a direct cook. Set it for 400.
Tenderloins sure do take up a lot of room on the Mini. Almost done.
Took about 30 minutes or so to hit 145, I was shooting for 140. Don’t tell anybody.
You noticed the tooth picks sticking out of one end? I like to fold over the skinny end of a tenderloin and secure it in place. I find that if left alone, that skinny end will end up being way overdone. I’ve tried using butcher’s twine, but the skinny end tends to slip out when the tenderloin is flipped. Toothpicks just seem to work better for me.
As always with large proteins, I let it rest about 10 minutes before slicing.
Look at all that juice!! We served it up on a bed of rice and drizzled on some of the reserved marinade. When using marinade that has touched raw meat, I boil it for 10 minutes and then let simmer until it reduced and thickened up a bit. I don’t know if that is technically “safe” and might not be restaurant approved, so do it at your own risk. I’ve never gotten sick, nor has anybody I’ve ever served, but I’m throwing out a little warning there for you to heed or not.
I was actually a bit surprised. It came out really good. Not really like your average teriyaki at all. Not overly salty, but had a sweetness to it that was very interesting. Even though I overshot the temp I was gonna pull it at by 5 degrees, it was still plenty juicy and oh so tender. The leftovers are gonna make some great sliders served up on some King’s Hawaiian rolls. 😀 I just wish I had made some kind of slaw and/or caramelized onions to go along with it. Will definitely use this marinade again in the future.
This is the follow up post on the new Flame Boss 100. For its trial run, I figured go big or go home and nothing tops brisket! I had a 13 pound brisket all trimmed up. I rubbed it down with mustard and a mix of Fiesta Brisket Seasoning and Dizzy Pig Cow Lick. Normally, I just use a 50/50 mix of salt and freshly ground black pepper by weight for brisket, but after realizing just how many spices and rubs I have during our move, I thought it was time to clear some out. No more Fiesta. Started the Egg around 10:30 Friday night to allow plenty of time for the Egg to get dialed in with the new controller. I wasn’t sure how long it would take to get up to temp and didn’t want to mess up the finishing time on the brisket. Nothing worse than having a horde of starving masses at your house and you don’t want them filling up on chips and dips and such.
Played with the temps a bit between 10 and 12 and it did a really good job responding. Brisket went on at midnight with B&B oak lump and mesquite (both chips and chunks scattered in the lump) for smoke. Temp set at 235F. Went to bed around 1:30 and all looked good. Not sure what time I got up, but the Egg was steady at 236. 1 degree difference. I think I can live with that.
I’m pretty sure I pulled it at 1PM (13 hours or so) when the temp had hit around 200F in most places and the probe went in like “buttah”. Forgot to take a pic. Sorry, totally gotten out of the habit of writing posts and documenting the cook with pictures. The brisket was wrapped in foil and placed in a cooler (FTC or foil, towel, cooler) to rest for a few hours as it wasn’t time to eat just then. Then it was time to bump the temp to 250F the ABTs on.
Yes, there were 3 nekid, vegan ones for my cousin. How a Griffin became a vegetarian? I blame it on living in California for a few years. 😕
The brisket was so tender after sitting in a cooler for a few hours. I was able to separate the point and the flat with the back of a knife. Here’s the flat. For some reason I can never get a smoke ring on a brisket on the Egg. Not that effects taste, just cosmetic.
Some people really like the flat or the “lean” portion of the brisket. Not me.
I could cook a whole brisket, toss the flat and just eat the point or “fatty” portion of the brisket and be totally happy. A little bend test. Fork tender.
After pulling the ABTs, I raised the temp from 250 to 375 so my cousin could cook his vegan patties. The Flame Boss had no trouble bringing it up to temp in less than 15 minutes. No pictures of that cuz well they were frozen vegan patties. Who cares?
So what are my thoughts? I did notice when installing the Flame Boss, that the new fan does not have those two bendy wires that attach it to the adapter. Kinda freaked me out finding that at first after having a few drinks. I thought mine must have been defective. Turns out it has a new lip design that keeps it attached. Forgot to take pics of that.
Do you need a pit controller to take care of your Egg? Absolutely not. Is it nice not having to worry about the possibility of your fire going out overnight? You betcha!! Is it nice to just light you egg, plug it in, walk away and know that it will hit your desired temp and not overshoot while you’re prepping your meal? Or watching tv? Or having a cold beverage? You’re darn tooting!
As far as performance, I’m totally happy. Works like a champ. Besides the way it attaches, the new design of the controller itself (the most obvious change and appears to be just cosmetic) and new wires that I have no info on, it works just like the original…perfect IMHO. Quickly brought the egg up to temp, held it there for over 13 hours then quickly brought it up to a higher temp to direct grill some burgers. The “Open Dome” function works just as it should, stopping the fan from coming on when you are checking your meat.
No it doesn’t have internet or wi-fi. No it won’t keep track of your temps and graph them. No it won’t tie your shoes or open your beer, but then again I don’t want or need a pit controller that does all those things. If you do, hey, that’s your thing and this one isn’t for you. No biggie. Different strokes and all. Actually, if it could open my beer…
If you want a controller that just controls your pit and that’s all without all the fancy bells and whistles, this one deserves looking at. Obviously, I’ve only used it once, but I’ll keep testing it to see how it does over time and how durable it is. So far, I am pleased with it. In fact, I’d love to try it out again this coming weekend but I’ve already got plans on Saturday. Maybe there will be some time for ribs on Sunday…
**Edit – since I wrote this, I was asked on the Egghead Forum by a fellow named BRushOO “Here’s the bottom line of the Flame Boss 100 as I see it: If this flame boss was stolen/broke/you were no longer it’s owner….. would you buy another one at retail cost?” I thought about it and quite honestly I would say that yes, I would. I would not hesitate to buy one. Unless, I opted to check out the DigiQ just for sake of change and in order to do review a different brand.
Hey guys, remember me? Yeah, sorry I haven’t been very active lately. I’d love to say that the reason I haven’t been posting is that we, and by we, I mean Mrs. G, is in her third trimester, but that’s not it. I’d love to say that it’s because we moved into a new house, but we stopped posting long before that. I’d love to say that it’s because lately I’ve been super busy at work, which I have, but it’s not that either.
I think what it really boils down to that I got burnt out. Burnt out on posting. Burnt out on cooking. Burnt out on food. I think since August, I’ve really only been eating to survive, not caring what it was. Mrs. G would ask what I wanted for dinner and I’d tell her that honestly I didn’t care. It didn’t make any difference to me. So we’ve just been eating a lot of plain Jane normal stuff. Cheeseburgers, tacos, spaghetti, maybe a steak of two. Honestly, just your quick throw it together dinners. Hell, we’ve been in our new house 3 weeks and I’ve only fired up the Egg 3 times!! The crockpot has gotten more love than the Egg. 😦
But I think I’m finally snapping out of that. Getting a little creative spark back. I’d love to dive back in here, full throttle, but I think I’d burn out again. I’d love to say that I’m gonna try and post at least once a week, but let’s try and just ease back in. Say two posts a month? That doesn’t seem like to hard a goal to meet. Hell, there might not be anybody out there anymore paying any attention to this blog for all I know. Let’s just see how it goes, shall we?
That’s not what this is about, though. What this is about today is the new Flame Boss 100. I received this a few weeks back to try out. The owner said that since I was the first person to really write about the original, he thought he’d send me the new version to try out.
I don’t have all the details on what all changed from the original to the 100, so I’ll just share with you my observations. The most obvious is the pit controller itself. It’s got a fancy new makeover. We’ll get to that in a moment. The fan has also been changed. It no longer has the two metal wires that slide into the adaptor and lock it into place. Instead, it has a lip on the edge that locks it into place. You’ll notice that it also has two adaptors. They claim that it will fit on any size Egg. I believe them, but can only vouch that it will fit on the Large and the Mini. They also say that it will fit all size Kamado Joes, Primo Grills, Grill Dome, Char-Griller Akorn, and others. There is another version that will fit the Weber Smokey Mountain, offset smokers and other smokers. I can only speak for performance on the Large BGE, however. The meat probe and pit probe have also changed in, but whether that is in appearance or if some of the specs have changed, I have no idea. I do like the “plastic-ey” wires on them. No more metal wires that can get bent or crimped. We’ll have to see how they hold up in the long run.
I really should have taken a side by side pic of the new controller and the old one, but it didn’t cross my mind at the time. If you want to see the old one, click HERE. The new version looks more sleek, more modern to me. No clicky, push buttons. The display looks the same. The biggest thing is the mounting bracket that comes with it allowing you to mount the controller on a table or wall or anything near your smoker.
I didn’t mount mine yet as I’m still getting used to the new location and I’m not sure I’ve got my grilling station set up just how I want it. Once I do, I will mount it for sure.
The new mounting bracket will allow you to mount it to any horizontal or vertical surface and then pivot to give you an easy to ready screen.
While everybody else was Trick or Treating, going to costume parties, or haunted houses, we stayed in and played with our new toy. Here it is in action. I’ll let you know what we cooked and how it performed in our next post, but I will say for now that I am impressed so far.
Again, sorry for our absence and I hope y’all are still out there. I promise I’ll work harder to get some more posts up and some new recipes soon. Thanks for still tuning in.
**Disclaimer – I was not paid to promote this item nor compensated in any way. I do not work for Flame Boss, nor have any affiliation with anybody in the company. This controller was sent to me for free as a gift and I was not asked to review it or give my opinions one way or another. And any and all other legal mumbo jumbo that should be noted here.
Summer is upon us and people are firing up their grills across the country. Whether they be year round grillers or just fair weather grillers, I bet more grills get fired up this month than any other of the year. Regardless of which camp you fall into, it’s always a good idea to periodically check your thermometers to make sure they are reading accurately. Both your grill thermometers and instant read meat thermometers.
I was reminded just how important that was last night when I went to fire up the MINI. Don’t get me wrong, I love my Mini Egg, but it hasn’t seen a lot of action lately. If you told me I had used it less than five times this year, I wouldn’t be surprised. The Large has been seeing all the action lately as we’re usually grilling both proteins and veggies.
Last night, however, I was only doing brats and so it got the nod. I lit it per my normal method (paper towel soaked in oil, shoved through the bottom vent and lit), sat down with an ice cold glass of tea and started to read while occasionally tossing the ball to Oliver, our German Shepherd, when he would actually bring it back. I’d glance over at the Mini every so often to see how it was doing. 200F. Gonna be a bit longer. Read some more. Still at 200, maybe a bit higher.
OK…something is not right here. Peeked down the top vent and there was plenty of red hot coals. Held my hand over it. NOPE. That ain’t 200F!! Thermometer must be completely out of whack. Closed my vents to where the normally are for a 350-400F cook and tossed the brats in anyway.
So basically I cooked the brats blind, I had no idea what temp I was at, but I forged ahead anyway. Wait a few minutes, turn, wait a few minutes, turn again. Listen for any sizzling that would be an indication that they were too hot, the skins had split and juice was leaking down into the coals, which is a bad thing, of course. While this was happening, I thought back to grilling pre-BGE. Years grilling on kettles, offsets and gas grills. Grills that either did not have thermometers or ones that read LOW-MED-HIGH. I reminisced about holding my hand over the heat and counting how long I could hold my hand there to give me an indication of how hot my grill was. A great trick every pitmaster should know and one I’m glad I learned. I figure I was somewhere in the 350-400F range. Thankful that I have those skills and don’t need to rely on a thermometer.When the brats were done, I pulled them and checked the thermometer one last time. Dead on 200F. Yep, definitely out of whack.
So how do you know if your thermometer isn’t calibrated? There’s two easy ways. You can submerge it in a glass of ice water and it should read 32F. Obviously, with my thermometer, that trick won’t work since it only goes down to 50F and who really cares if its accurate at that end of the scale? The other thing you can do is to submerge your thermometer in boiling water. You remember science class, right guys? What temperature does water boil at? That’s right. 212F. Plus or minus a bit depending on altitude and barometric pressure and all that. You can try and get all precise, but if you are in the 210F ballpark, I’d call that good enough.
What do you do if your thermometer is off? I can’t speak to all thermometers as there are so many out there, but if its one like this or a Tel-Tru, there should be a nut on the back. Use a wrench and turn the nut until the dial reads 212. Clockwise will make it read higher, counter-clockwise will make it read lower. Only slight adjustments should be necessary to dial it in to 212F.
As for me? I’m probably just going to toss mine. It’s the old school thermometer that used to come with the Egg. I’m not sure its even a Tel-Tru, which is what they come with now. To be quite honest, I kinda recall that the stem got bent awhile back and I had to put quite a bit of force into it to bend it back. I don’t exactly recall what I did to bend it, but ever since I’ve been moving my new Tel-Tru thermometer from Egg to Egg depending on which one I am using. I just forgot last night. After bending the stem, I’m not sure it even works anymore. I’ll just replace it with a more accurate thermometer. Heck, maybe I’ll even look into seeing if there is a digital version out there I could use….