Larry Corall
TVWBB Super Fan
Busy weekend for the WSM's and OT's ...
Saturday - 5 lb. corned beef brisket on the WSM with oak for smoke. "Raichlen" cabbage on the OT, with a little oak, - simmered potatoes, carrots, and onions in Harpoon Irish Red Beer, also on the OT.
Sunday - Small fire in the WSM to smoke the bacon tha had been curing - 150 degrees and hickory for smoke. When bacon was done, added more lump and more hickory and did a 9 1/2 lb. whole pork loin. Pulled the pork loin off, at 160 internal, wrapped and placed in cooler until dinner time. As WSM was cooling down, put on 2 lb. of fresh asparagus that I had marinating in an olive oil, balsamic, crushed garlic marinade.
Kids were over for dinner both nights. Half the pork loin is vac packed and in the freezer for another day.
Saturday - 5 lb. corned beef brisket on the WSM with oak for smoke. "Raichlen" cabbage on the OT, with a little oak, - simmered potatoes, carrots, and onions in Harpoon Irish Red Beer, also on the OT.
Sunday - Small fire in the WSM to smoke the bacon tha had been curing - 150 degrees and hickory for smoke. When bacon was done, added more lump and more hickory and did a 9 1/2 lb. whole pork loin. Pulled the pork loin off, at 160 internal, wrapped and placed in cooler until dinner time. As WSM was cooling down, put on 2 lb. of fresh asparagus that I had marinating in an olive oil, balsamic, crushed garlic marinade.
Kids were over for dinner both nights. Half the pork loin is vac packed and in the freezer for another day.