Recent content by Ted M (FatEddy)

Very nice. Looks great

I guess I need to try PS's... Your's look awesome.

Morgan, Home Run!...

I usually do a leg of lamb for Easter, but this year it was just three of us. Picked up some lamb chops that were on sale. Marinated them overnight in a homemade marinade of EVOO, Dijon Mustard, Garlic, Onion, Pepper and White Wine. It was rainy, so it was under the umbrella... Brand new...

Awesome cook. I'm trying those beans real soon. Taxes.... don't get me going. Uncle Sam gave me the shiv and then curb stomped me. Oh well, I got my Weber.

Porkchopss and Appleschawss...

top notch! Looks very tasty.

That's one heck of sandwich!

WOW, These are on the short list for my next smoke, for sure.

No.... You will kil pork at 170. A pork roast should be pulled at 140. Let rest 15-20 minutes before slicing. Best to cook at 225. I've made a very simple Pork roast that came out really good. I adapted a recipe for the grill from an Americas Test Kitchen recipe, French-Style Pot-Roasted...

I suggest a brine overnight. There are some great ideas from the Throwdown... http://tvwbb.com/showthread.php?36819-Throwdown-9-PORK-LOIN

Dang Jim, those are some big chops!

Awesome and love the 22.5 WSM on Steroids! Sweet Mod!

Nice Job, Congrats on your first of many more to come.

Hmmm. Certainly a more healthy version from the usual breaded and fried version. Looks great. Did you notice any grill flavor?