James Lake
TVWBB Emerald Member
I think I remember how to cook (you all can be the judge) but I'm not sure if I remember how to post, it been awhile, but I have been checking in on everyone.
First....the recipe from Food Network.
A four pound boneless pork loin roast, it's been awhile since I've tied a roast
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Ready to get on the grill
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My setup on the 26er
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I'm still using those wine barrel staves for smoke, I think I have a life-time supply
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Roasted in the oven, we did take the peel off of the oranges when we ate them
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Plated very nicely, lots of compliments and will be cooking this often
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First....the recipe from Food Network.
A four pound boneless pork loin roast, it's been awhile since I've tied a roast
Ready to get on the grill
My setup on the 26er
I'm still using those wine barrel staves for smoke, I think I have a life-time supply
Roasted in the oven, we did take the peel off of the oranges when we ate them
Plated very nicely, lots of compliments and will be cooking this often