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Happy 4th of July


 
SWMBO got comfortable at the BC air show and we had a very nice afternoon! I managed to not get overcooked by the cloud cover that disappeared by the time the USAF Thunderbirds hit the sky with just enough clouds for guys with cameras to doubtless get nice shots. No problems with her back getting over and back, in and out or anything, minor snackage, plenty of beverages to maintain our hydration level in the 90+ degree heat. I’d tucked some kind of “hydro scarf” kind of thing in the picnic basket, soaked them and life became far more comfortable! Sometimes this old dog manages to hide a bone in a good spot!
Oh, Darin, harissa is on the pork loin as I type! Green beans, maybe Brussels sprouts will round things out tomorrow, too soon for good local peaches for cobbler!
 
Here is my conclusions from yesterdays cook:
I need to cook more ribs to hone rib skills.
The underside was blackened so I feel wrapping would help this.
They had a good pull and tender off the bone without falling apart.
Flavor was great. I used the Mr Brown rub, my go to. Slathered with mustard first.
Overall cook was about 3.5 hrs at 225f.
 
Sorry, no pix but, the harissa marinated pork loin was lovely! Fascinating color when it was done. Where the marinade was a bit heavier burned slightly more than I’d expected. Served with pasta primavera. Nice dinner to say the least. Sent leftovers with stepson for lunches at work!
Darin, thanks for seconding the use of harissa! I will snag another bottle when I see some again!
 
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