quote:SmokinOkie
When I cook it at the end, at the higher temp, I use my thermapen to keep an eye on the temp. I like to do no more than 125 because we like it MR.
Thanks again Smokin. I'll be shooting a little lower 120 for rare. I figure I'll pull it from my 55 around 110~115 then throw it in my gas grill between 500~550 for ten minutes.
I'm in the process of cooking eggplant parmesan for a side dish for the PR. I did it last year except I used an offset smoker for the PR. Most everyone who heard I was serving a side of eggplant parm had mixed feeling about it. After the meal they couldn't believe how well it went with the PR.
I cut the eggplant in three eigths inch thick slices, bread them and fry in half olive oil and vegetable oil with onions and garlic. For the sauce I use canned tomato sauce, a good amount of honey and garlic, basil and one half the amount of basil for the oregano then topped with provolone. Then I bake it in a normal over for 45 minutes covered with foil at 350~375.
As far as opening the door, I was just messing with GLH
