New Pork Loin Sammies

[James Lake]

From the book New American Barbecue by Jamie Purviance

Pork Loin taking a day bath 45 minutes prior to hitting the grill

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After the flip...using wine barrel for the smoke. Everything looks smaller on the 26er

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Pork Loins done and building the sammies:

Bottom Bun

BBQ Sauce Aioli

Gruyere Cheese

Pork Loin

Gilled Onions

Canned Mild Green Chile Peppers

Gruyere Cheese and

Top Bun

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Back on the grill top side down used a cast iron griddle to press the sammies (no pictures of that)

After the flip, which one do you want?

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Lunch off the grill

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And here is your sammie that you picked

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The flavor profile of the sandwiches were off the chart. The pork was very moist and using the Gruyere Cheese was very earthy.

Will for sure be doing these again.

 

[Bob Ivey]

Those sammies look very tasty and the pics were first rate. Loved my plate.

 

[Rich Dahl]

Great cook James, those sammies look perfect. Barb and I have that same book and have made a bunch of the recipes in it and they all have been fantastic. Haven't done that one yet, but I know which one is next.

 

[Barb D]

Great cook James, those sammies look perfect. Barb and I have that same book and have made a bunch of the recipes in it and they all have been fantastic. Haven't done that one yet, but I know which one is next.

Like Rich said James, your sammies are awesome. Yes we will be doing that recipe soon. Yes that book is wonderful.

 

[Enrico Brandizzi]

Yummm ! Those look delicious James.

 

[Cliff Bartlett]

Sammies look terrific James. Way to kick off a beautiful Southern Oregon weekend!

 

[Dustin Dorsey]

Those sandwiches look amazing!

 

[ChuckO]

Very nice sammies