Garlicky Ancho Chile Rub

[James Lake]

I used this garlicky rub from Rick Bayless and applied it to a pork loin that I had brined for 8 hours. Rain was predicted for all day but I was lucky enough to get some cooks in:

[/URL][/IMG]

Don't worry I went inside and filled my glass right after this picture. I did pickup a new wine today that was highly recommended and for $15.00 was well worth it, C.S.M from Columbia Valley

A couple of action shots on the roti:

[/URL][/IMG]

[/URL][/IMG]

Loin has rested and ready to carve, I just got this new "toy" last week and worth every penny.

[/URL][/IMG]

The loin was very moist

[/URL][/IMG]

Cauliflower is done, Jim Lampe make his cauliflower look so good I just had to try it and it tasted great.

[/URL][/IMG]

Not the best platted picture but it was darn good. I will use this rub again.

[/URL][/IMG]

Thank you all for looking and I hope everyone had a safe weekend.

 

[Tony R]

Well done buddy.

 

[RJ Banks]

Looking good.

 

[Bill Schultz]

That looks superb Jim, I enjoy the Bayless recipes too.

 

[Tim L.]

Looks mighty tasty. I find the thermapen to be an indispensable tool. Thanks!

 

[MikeD125]

MMMM Nice work!

 

[Tim McCann]

Nice cook! Rub got a kick?

 

[James Lake]

Nice cook! Rub got a kick?

Some of the ladies at the table did mention the kick and suggested I cut the Ancho Chile in half next time.

 

[russ olin]

James pork loin on the rotiss looks guud. The rotisserie does another great cook

 

[SE Davis]

Nice roti pork roast James.
Scott

 

[Mike Coffman]

Pork roast looks very tasty James!

 

[Paul Kastner]

Loin looks perfect.

 

[John Solak]

Fantastic looking loin!!!