Text 10203, 122 rader
Skriven 2007-01-08 15:23:00 av JIM WELLER (1:123/140)
     Kommentar till en text av DAVE SACERDOTE
Ärende: in-floor heating
========================
 -=> Quoting Dave Sacerdote to Jim Weller <=-

 JW> (Except by using very expensive copper lines.)

 DS> You still can't win. 

 DS> My friend Roger's first house - a small "Cape Cod" - was on a slab 
 DS> with radiant floor heating.  Copper pipes.  He and I used a week's
 DS> vacation one year busting up the floor, taking out the sievelike
 DS> leaking pipes, and repouring the slab.  It was not fun.

 DS> He was lucky in just one way:  The real estate market at the time
 DS> was going nuts, so he was easily able to recover the cost of
 DS> lifting the house out of the way (that part of the job we weren't 
 DS> qualified to do ourselves.)

That last part is horrendously expensive. It would have been cheaper to
abandon the in floor heating and run baseboard rads.

We don't have houses on slabs here; the muskeg and heavy frost heaves
prohibit it. There will often be a partial slab in an attached garage
though. If the in-floor heating caves in there, most people just hang
a unit heater from the ceiling, the kind you see suspended in
warehouses. Much cheaper than jack hammering up the slab and pouring a
new one.

MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: Tennessee Pork Loin With Nashville Sweet Barbecue Sauce  
Categories: Pork, Southern, BBQ
  Servings: 6

      1    center-cut piece or pork
           loin (2-1/2 to 3 pounds)
      3 TB Tennessee whiskey
      2 TB Cold Mountain Rub
      3 TB Dijon mustard
    1/2 c  firmly packed brown sugar
      4 sl bacon
           Nashville Sweet Barbecue
           Sauce
           Butcher's string
      2 c  wood chips or chunks
           (hickory), soaked for 1 hour
           in water to cover, then
           drained
           COLD MOUNTAIN RUB:
           Yield: 2 cups
    1/2 c  coarse salt (kosher or sea)
    1/2 c  sugar
    1/2 c  freshly ground black pepper
    1/2 c  sweet paprika
           For the Glaze:
      3 TB salted butter
      3 TB brown sugar
      3 TB Dijon mustard
      3 TB Tennessee whiskey

Make the rub: Place the salt, sugar, pepper, and paprika in a bowl and
stir to mix. (Actually, your fingers work better for mixing a rub than a
spoon or whisk.) Store the rub in an airtight jar away from heat or
light; it will keep for at least 6 months.

Make the glaze: Combine the butter, brown sugar, mustard, and whiskey in
a saucepan and boil until syrupy, 4 to 6 minutes. Set the glaze aside.

Using a very sharp knife, cut the roast almost in half lengthwise
through one side (stop about 1 inch from the opposite side). Open the
roast up as you would a book. Sprinkle the inside of the roast with 1
tablespoon of the whiskey and let it marinate for 5 minutes. Sprinkle a
third of the rub over the inside of the roast. Spread the mustard on top
with a spatula, then sprinkle the brown sugar on top of the mustard.
Sprinkle the remaining 2 tablespoons of whiskey on top of the brown
sugar. Fold the roast back together (like closing a book) and sprinkle
the remaining rub over the outside.

Cut four 12-inch pieces of butcher's string. Position the pieces of
string on the work surface so that they are parallel and roughly 2
inches apart. Place a slice of bacon across the strings so that it is
perpendicular to and in the center of them. Set the roast on top of the
bacon, positioning its long side parallel to the bacon. Place a slice of
bacon on top of the roast. Press the remaining 2 slices against the long
sides of the roast. Tie each piece of string together around the roast
so that they hold the slices of bacon against it. (To temporarily hold
the bacon slices in place until you can secure them with string, you can
pin them with toothpicks. Remove the toothpicks once the roast is tied.)
Set the pork roast aside.

Set up the grill for indirect grilling and preheat to medium. If using a
gas grill, place all of the wood chips or chunks in the smoker box or in
a smoker pouch, and run the grill on high until you see smoke; then
reduce the heat to medium. If using a charcoal grill, place a large drip
pan in the center, preheat the grill to medium, then toss all of the
wood chips or chunks on the coals.

When ready to cook, place the pork roast on the hot grate, over the drip
pan and away from the heat, and cover the grill. Cook the roast until
cooked through, 1 to 1-1/2 hours. To test for doneness, insert an
instant-read meat thermometer into the center of the roast: The internal
temperature should be about 160 degrees F. Start basting the roast with
the glaze after 30 minutes, and continue basting every 15 minutes. If
you are using a charcoal grill and the pork is not done after 1 hour,
you'll need to add 12 fresh coals to each side.

Transfer the cooked roast to a cutting board and let it rest for 5
minutes, then remove and discard the strings. Slice the roast crosswise
and drizzle any remaining glaze over it. Serve Nashville Sweet Barbecue
Sauce on the side.

Adapted from: BBQ USA

From: Melissa Clifford To: 'eat-L'
 
MMMMM-------------------------------------------------





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