Robert-R
TVWBB Diamond Member
and apples, too! A couples of cooks from the past week.
Some fresh spares (trimmed to SLRs) on the spit.
Cooked direct at 300* for 1 hour and 50 minutes. Red oak splits and Weber briqs for smoke and fire.
Glazed at hour 1.5 with a mix of bourbon and Dr pepper.
Glazed again and given a drizzle of fresh squeezed orange. Super good!
A small bone-in pork loin roast with foiled reds. K salt and black pepper for the rub.
Weber briqs and apple splits for fire and smoke. Cooked at 350*. The roast had been rotated 180* after the first 45 minutes.
Pulled when the meat hit 145* internal temp.
While the meat was resting, grilled some Granny Smiths.
I got the big meaty end slice. My wife got the second one (shown).
Some bourbon/red currant sauce for the pork, bourbon/mustard sauce for the apples... Time To Eat!
Deeelish!!!
fwiw - both recipes are by Jamie Purviance.
Some fresh spares (trimmed to SLRs) on the spit.
Cooked direct at 300* for 1 hour and 50 minutes. Red oak splits and Weber briqs for smoke and fire.
Glazed at hour 1.5 with a mix of bourbon and Dr pepper.
Glazed again and given a drizzle of fresh squeezed orange. Super good!
A small bone-in pork loin roast with foiled reds. K salt and black pepper for the rub.
Weber briqs and apple splits for fire and smoke. Cooked at 350*. The roast had been rotated 180* after the first 45 minutes.
Pulled when the meat hit 145* internal temp.
While the meat was resting, grilled some Granny Smiths.
I got the big meaty end slice. My wife got the second one (shown).
Some bourbon/red currant sauce for the pork, bourbon/mustard sauce for the apples... Time To Eat!
Deeelish!!!
fwiw - both recipes are by Jamie Purviance.
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