topgun

Was working on a Ford 8N tractor today and drained ~2qts of water out of the tranny fluid before oil came out.

The 4L/T80E seems to be pretty damn bulletproof. Abuse and neglect will kill anything though. I find it hard to believe that not changing the transmission fluid will kill a 4L60E though. I'm not sure on how many cars go to the junkyard with factory transmission fluid, but I bet its a lot. Now I will believe that they put a severe lack of tranny fluid cooling and that in turn will kill it, but just use, no way.

I would love to be able to get that trigger time in again.

Yea, I never did organized sports/activities through school. I just worked and shot a lot of guns.

I've heard good things about those.

God I hate you I love my Egg.

Well the pork turned out excellent. Both of them got done at the same time, wrapped them up in foil then a towel and stuffed them in a cooler. Everything turned out good, way better pulled pork than I've had in restaurants too, say good bye to bbq joints around here.

Teh pork is done, now to wait ~2hrs and start to pull it.

Someone watched Dukes of Hazzard a few to many times...

is about it right now, got the dishwasher running, bout to go attack the rest of the kitchen.

No work for me this weekend. Still have to clean/organize the place and get the food and beer ready for this afternoon.

Looking like should be on track for eating at 5-6pm tonight. I'm pretty stoked about this piggy on the grill.

One of the pieces is at 149*, the other is at 152*, the grill grate is at 195~, the dome temp reads ~205 been holding there all night (got up and checked it at 3, 6, and just now at 9), and smells great. Looking like this thing may work out. It went on about 9pm last night, sat around watched the smoke come out the top, drank beer, drank some more beer, ran out of beer, and went to bed. Got up, and it was at 225*, tweaked it down and it has been at ~195* since.

Porks on the grill, looking good so far.

The pork has been trimmed, rubbed, and chillin in the fridge. Charcol is laid in the egg, just waiting for another 30min before I light it up and toss the hunks of meat on. All I could find was an 8.5 & a 9lb one. I have a Polder dual probe meat thermometer and a type K thermocouple reader/probe setup waiting to go.

Looks good Adrian!

Congrats!!

160 sounds a bit low, but then again I've never done a pig shoulder (yet) Really low. It will be hard to chew. That isn't even above the plateau. 180 minimum which is what I read the first time. Normally somewhere between 180-190 is the sweet spot. Will do.

Normally a good source *didn't read it* Thought of a tool you "need". 7 in 1 tool. By FAR the best lighting method on the market. Sorry I didn't think of it earlier. I normally use a Mapp gas torch.

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Are you doing just a whole shoulder? ie, how big of a hunk of meat? 11pm might be good, just want to give guidance where I can. Not quite sure yet. Have to go see what the local places have. I'm thinking somewhere around the 2 8lb cuts. My understanding is I should set it out a few hours before actually putting it on the grill to warm up to room temp, have the rub worked into it for longer than ~1hr before tossing on there. I was planning on using the plate setter, a rack w/ drip pan, but I wasn't sure if I should use an additional stone under that or not. Run the grill at ~225 till the meat hits 160*, then take out wrap in foil, towels and drop in cooler. End of story? A single hunk is better. Cold meat absorbs smoke better than room temperature and it won't get hard at a low temperature. No additional stone.... I remember you saying cold stuff absorbs smoke better, but then it seems like all the time people say let it warm up to room temp before you throw it on. I will see if I can come up with a single hunk of meat. Right now I feel like a keyboard commando, I've read about everything I can find online about it, but still have no fucking clue what I'm doing. At least I'll admit it though.

I'm planning on pretty well following this link http://www.nakedwhiz.com/elder.htm

Are you doing just a whole shoulder? ie, how big of a hunk of meat? 11pm might be good, just want to give guidance where I can. Not quite sure yet. Have to go see what the local places have. I'm thinking somewhere around the 2 8lb cuts. My understanding is I should set it out a few hours before actually putting it on the grill to warm up to room temp, have the rub worked into it for longer than ~1hr before tossing on there. I was planning on using the plate setter, a rack w/ drip pan, but I wasn't sure if I should use an additional stone under that or not. Run the grill at ~225 till the meat hits 160*, then take out wrap in foil, towels and drop in cooler. End of story?

I provide beer, liquor, and meat. You bring the sides.

Of course SSA is welcome to join if they feel like coming down.