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Old 01-26-2010, 10:59 AM   #1
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Griff Loaf

Pretty dadgum good.....good job Griffer..

no smoke ring but it was very smokey. Parchment worked great.











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Old 01-26-2010, 12:41 PM   #2
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Re: Griff Loaf

Sammich pic looks great...so great, my stomach growled.
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Old 01-26-2010, 12:56 PM   #3
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Re: Griff Loaf

Damn you Captain Morgan, damn you! "Super Sammie"
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Old 01-26-2010, 01:04 PM   #4
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Re: Griff Loaf

Great looking Griff loaf. I think Griff's recipe is going to get a lot of use.
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Old 01-26-2010, 01:06 PM   #5
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Re: Griff Loaf

WOw thats an amazing looking sammie.
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Old 01-26-2010, 01:33 PM   #6
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Re: Griff Loaf

Yummy!

Did you let it set in the fridge/freezer and put it on cold?
I mixed it with cold ingredients, then threw it in the freezer for 30 minutes and threw it on when the WSM was hittin 200. Kept it around 285 after that.
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Old 01-26-2010, 02:23 PM   #7
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Re: Griff Loaf

Scotty, I didn't put it on cold, that would help with smoke ring formation,
but since you can't taste a smoke ring, no biggie there. That said, mine
was verging on being too smokey ( I only used one chunk of hickory) and
the coldness may have prevented some smoke absorption? Sounds logical
and I'll try it next time, will def do again.

Second, I cooked a little over 300, though I was supposed to. Liked the outside
texture a lot, the inside could have been a tad more juicy but wasn't dry.
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Old 01-26-2010, 02:24 PM   #8
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Re: Griff Loaf

It's approaching lunch time here and I sure wish I had that sandwich.
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Old 01-26-2010, 04:03 PM   #9
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Re: Griff Loaf

ground meat suuure does like to soak up the smokey goodness.
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Old 01-26-2010, 04:16 PM   #10
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Re: Griff Loaf

I built the loaf kind of low hoping to get more surface area to
gain smoke....I think it's safe to say I can build it fatter and get
plenty of smoke, plus maybe more moisture.
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