Fun Fun

Well everything was going good and on time. I had the Pork Loin On the Barbeque getting a little smoke flavor to it. Change of plan when the grease from the meat caught fire. My first evidence was the excessive amount of smoke coming from the Q. I like a little smoke on my meat but not at the expense of the neighbors upstairs calling the fire department. After securing the Propane I try to control the flames using the spitzer knock down the flames with water. Unfortunately that Idea was a no go all it did was cause the flames to flare. That meant going to the next level and Major changes to the time line. Time to break out the baking soda, and dowse the fire. The fire itself wasn't a big deal, but now I had to put the roast into the oven. The good news was already using it to warm a pan to carry the meat for transportation. Even then it was only at 200 degrees. That was 150 degrees lower than I needed.