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Nice! What do you run time / temp / wood? Also, is your Egg Manual or do you have one of those fancy controllers?
Meat gets rubbed and sits in the fridge 24hrs min. Pull it out 2-3hrs before cooking to let it stabilize near room temp. Egg at 225F with platesetter and drip pan filled with steam liquid of your choice. For this tri tip rub, I use mix of apple and cherry wood soaked overnight in water. Cook to 135F internal, yank and let sit for 15 mins then slice thin.
My egg is full manual, just like my espresso machine. Part of the fun is the precision of getting all the elements right.
Ate like a pig then came home and did training ride. Feel less guilty now.
Fixed it for you
its Spanish ham. An art form here. The proper good stuff is very hard to find in us.
I will eat at least a kilo of it while here lol
Zumo naranja is just fresh squeezed oj.
it is now snack time
then food time
and drinking time
OMG, i'd come back from that trip weighing 300lbs!
You wouldn't even if you shoveled in pounds of just the heavenly jamon. It's the sugar (bread and juice on those pics) that would have made you fat.
Eat carbs, train like mad, feel guilty.
Zero carbs, no training, no guilt.
Though some people like to feel guilty, so there's that, too -- not that there's anything wrong with it.
Meat gets rubbed and sits in the fridge 24hrs min. Pull it out 2-3hrs before cooking to let it stabilize near room temp. Egg at 225F with platesetter and drip pan filled with steam liquid of your choice. For this tri tip rub, I use mix of apple and cherry wood soaked overnight in water. Cook to 135F internal, yank and let sit for 15 mins then slice thin.
My egg is full manual, just like my espresso machine. Part of the fun is the precision of getting all the elements right.
Ate like a pig then came home and did training ride. Feel less guilty now.
just bought an egg recently and will hopefully fire it up soon.
i'm planning to go the manual route as well. what are you using for temp probes?
I agree. Spain, in the city of Madrid is in abundance of great tasting ham. Black hoof ham is an indicator of a great ham. IMO the best in the world. Pair that with a French Croissant, ummmm.......
Drive safe,
GT3RS-Fan1
Baguettes for EU3.90 in downtown Madrid
Where else can you have ham on a cone.
Ham classified.
From ordinary ham to not so expensive Ham. Some "Jamon Iberico de Bellota" can cost over a thousand EU for the whole ham.
Top Shelf Ham - Jamon Iberico.
Ham everywhere. LOL
Last edited by GT3RS-Fan1; 07-16-2018 at 04:32 PM.
Reason: Typo correction.
You wouldn't even if you shoveled in pounds of just the heavenly jamon. It's the sugar (bread and juice on those pics) that would have made you fat.
Eat carbs, train like mad, feel guilty.
Zero carbs, no training, no guilt.
Though some people like to feel guilty, so there's that, too -- not that there's anything wrong with it.
It was a commentary on my addictive personality and prior tendency to overeat, not on diet.
07-15-2018, 11:30 PM
