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The Internally Self-basting Pork Loin
Cooked a pork loin tonight, but first for all you cold weather folks…
It’s the end of October and I’ve got another new crop of tomatoes coming in. It’s nice to live here…
Nice little center cut pork loin with a nice sear on high heat. Moved it to indirect with some guava wood. Nice and slow until internal reached 155 degrees.
Product Review: IKEA Thermometer
Photo Courtesy of IKEA
It doesn’t seem to matter which BBQ forum I’m on there is often a discussion of which thermometer people think is best. The digital remotes are popular, but results on quality seem to abound.
A few months ago I came across the digital probe thermometer at IKEA. At first glance I was little worried about quality. At a cost of only $6.99 how could could it really be. Well, let me tell you I can’t think of another thermometer on the market that will give you accuracy for under $7.00. There isn’t a better value out there. I purchase one as a test and it worked so well I went back this week and bought five more.
How good are they? I took the five I purchase this week, inserted a new battery in each one and stuck the probes in a pot of water on the stove. Each and every one of them monitored the water temp exactly the same. All five came to 212 degrees at exactly the same time. I couldn’t believe it.
The thermometer can be set to Fahrenheit or Celsius along with a beeper that tells you when your meat comes to the desired temperature. It also has a timer.
The downside is that the thermometer doesn’t have an on/off switch. You have to take the battery out after each use. Considering the accuracy and cost this is an easy thing to overlook.
The IKEA Fantast Meat Thermometer is available for mail order at www.ikea.com.
Smoked Chicken Pot Pie
I smoked a ton of chicken a couple of weeks ago, pulled it and stuck it in the freezer. I wanted to something different to do with it so I asked in a BBQ Brethren thread for some chicken pot pie recipes. I got a couple and gave it my own little twist.
As I was getting the butter out of the fridge to saute the onions in I spied a little left over fatty. I decided that a couple of diced slices would go nice.
One cup of diced onion, the fatty and 3/4 of a stick of butter cooking away in a pan.
After the onions were cooked I added a little over 1/4 cup of flour and cooked the roux for about 3 minutes. When that was a nice brown color I added 2.5 cups of chicken stock and 1/4 cup of milk. When that had thickened up nice I added 2 cups of smoked chicken, 2 cups of frozen veggies and 1 tablespoon of Todd’s Dirt.
