working out for Disney

Figgy1

Figgy1

Well-Known Member
Original Poster
epcotisbest said:
Yes, I cook on a ceramic kamado grill. This turkey was cooked over indirect heat at 300 degrees to an internal temperature of 160 degrees. The indirect setup lets you cook just about anything on the grill, and the lump charcoal gives you a wonderful flavor vs. gas grilling. Using a wireless thermometer, I can monitor the internal temperature of whatever I am cooking and take it off the grill before it overlooks or dries out. Sometimes I am asked how long did you cook that? My standard answer is I don't cook by time, but instead cook to desired doneness by temperature.
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THNX a lot I showed my dh a few of your grilling pics and now he thinks he needs a kamado. Big stainless gas grill and large smoker are already taking up enough room:rolleyes:
 
epcotisbest

epcotisbest

Well-Known Member
figmentfan423 said:
THNX a lot I showed my dh a few of your grilling pics and now he thinks he needs a kamado. Big stainless gas grill and large smoker are already taking up enough room:rolleyes:
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Nothing wrong with multiples grills. I have, oh, more than one. Actually if you wanted to get him the best gift ever for Christmas, get him a large Big Green Egg. He will treasure it forever and make some incredible meals on it, including veggies and gluten free pizza, so it could actually be something for your whole family. A kamado is a game changer for anyone who likes to grill.
 
Figgy1

Figgy1

Well-Known Member
Original Poster
epcotisbest said:
Nothing wrong with multiples grills. I have, oh, more than one. Actually if you wanted to get him the best gift ever for Christmas, get him a large Big Green Egg. He will treasure it forever and make some incredible meals on it, including veggies and gluten free pizza, so it could actually be something for your whole family. A kamado is a game changer for anyone who likes to grill.
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He got add ons to our vacation instead of a big gift this year:)
 
epcotisbest

epcotisbest

Well-Known Member
Just lit the grill for tonight's pork roast. Will cook indirect to 150 internal. Pork has rub applied and will be ready soon. Gonna serve with a small salad. Wife is in Savannah again, so this will last me for a couple of days. Will slice it thin and coat with a low sugar sauce.

image.jpeg image.jpeg
 
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epcotisbest

epcotisbest

Well-Known Member
So if anyone is interested, the pork roast turned out great. I pulled it off the grill at an internal temp of 145 and let it sit, wrapped in foil for about 30 minutes until the internal temp hit 150 then sliced it. As you can see in the pic, I also baked some small potatoes at the same time, but I only had one (carbs). My wife will enjoy the others when she gets home.

pork roast.jpg
 
Songbird76

Songbird76

Well-Known Member
epcotisbest said:
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ok, this may be a dumb question, but if you don't cook by time, how do you know when to start to be ready at the time you want to eat? Do you know approximately how long it will take and go from there? Like...I don't time it when I make burgers, but I know that once they are in the pan, it takes about 20 minutes to get them the way we like them, and I have to flip them a couple of times to make sure they don't burn on either side. But for something that would take as long to cook as a big hunk of meat does, I wouldn't know when to start it so that it was ready at dinner time, not an hour before or after dinner time.
 
epcotisbest

epcotisbest

Well-Known Member
Songbird76 said:
ok, this may be a dumb question, but if you don't cook by time, how do you know when to start to be ready at the time you want to eat? Do you know approximately how long it will take and go from there? Like...I don't time it when I make burgers, but I know that once they are in the pan, it takes about 20 minutes to get them the way we like them, and I have to flip them a couple of times to make sure they don't burn on either side. But for something that would take as long to cook as a big hunk of meat does, I wouldn't know when to start it so that it was ready at dinner time, not an hour before or after dinner time.
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Well, I basically know it takes about an hour to an hour and a half for a pork roast. About an hour for chicken, about five hours for ribs, etc...
The key is internal temperature, which I monitor with a probe and wireless thermometer. So, the pork comes off at internal temp of 145 and gets wrapped in foil and the internal temp will continue to rise about five degrees. If I slip and leave the pork on until it was say 160, it would be dry and close to inedible, so temp is what is important to get the cook to my liking. Maybe I am a bit picky, but time of cook can vary greatly, but internal temp has to be precise.
 
Songbird76

Songbird76

Well-Known Member
epcotisbest said:
Well, I basically know it takes about an hour to an hour and a half for a pork roast. About an hour for chicken, about five hours for ribs, etc...
The key is internal temperature, which I monitor with a probe and wireless thermometer. So, the pork comes off at internal temp of 145 and gets wrapped in foil and the internal temp will continue to rise about five degrees. If I slip and leave the pork on until it was say 160, it would be dry and close to inedible, so temp is what is important to get the cook to my liking. Maybe I am a bit picky, but time of cook can vary greatly, but internal temp has to be precise.
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Ok, so you know approximate times and go from there. That makes sense. It all looks very good!
 
Figgy1

Figgy1

Well-Known Member
Original Poster
Good morning and happy zen day. I'm starting my day with some nice flowing yoga and then it's off to the farm market and a mani. When I get home the boys and I are going to spend the afternoon chopping veggies because when I went to the big farm market everything seemed to be bought by the bushel. Yea I'm going to have some really good veggies in my freezer vac sealed and ready to go when I need them:joyfull: Have a great and healthy weekend!
 
epcotisbest

epcotisbest

Well-Known Member
figmentfan423 said:
Good morning and happy zen day. I'm starting my day with some nice flowing yoga and then it's off to the farm market and a mani. When I get home the boys and I are going to spend the afternoon chopping veggies because when I went to the big farm market everything seemed to be bought by the bushel. Yea I'm going to have some really good veggies in my freezer vac sealed and ready to go when I need them:joyfull: Have a great and healthy weekend!
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We enjoy going to our little, local farmer's market. There are several within reasonable driving distance here, but none of them offer manicures. Guess they do things differently up north. :joyfull:
 

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