First pics

[Gabe S]

I think I have this figured out. We'll see.

Cook tonight is a stuffed pork loin.


Butterflied and into the fridge to dry brine.



Pesto spread out. Basil from the garden.



Rolled, tied and ready to go on the grill with foiled corn and iron skillet potatoes- also from the garden.



And on the kettle- 325 with 3 oz of apple wood.



Relax with a homebrew APA- love the Amarillo/Simcoe combination.



Off at 145 F. and ready to slice.



And plated. Neighbors snagged a couple of tasters.

Thanks for looking.

 

[Gabe S]

If thats not right, I give up. Have a great evening everyone.

 

[Steve_Williams]

Wow- looks god to me!

 

[John Solak]

Nicely done!!!

 

[Tony R]

You did it perfect Gabe.

 

[Paulie O]

Wow nice cook! Tasty looking plate and great pictures!
Thanks for sharing

 

[Kurt]

Very nice cook

 

[Bob H.]

Hey Gabe do you cook barefoot often? What was your dry brine made up of?

 

[Rich Dahl]

That plate looks great! Nicely done Gabe!

 

[Barb D]

Gabe, I'd say you got that right awesome job.

 

[Cliff Bartlett]

Very nice Gabe. Great job on that Pork Loin.

 

[Jason H (WI)]

You nailed it! Looks great!

 

[Tim McCann]

Looks great.