P-Loin...

[Wolgast]

A cut they call outer filé...Its a part of the loin.(they know how to make money dont ey) But knowing this im to lazy to pick up a loin and cut it

This:


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Now the fun part begins...Fryed up som chanterelles(caned ones) and added some fresh chanterell cheese.


On the grill: Taters got a 30 min headstart.


After 40 min the meat was done...A quick sear. And the Sprouts in foil with butter/garlic/salt.


Sliced:


Plated:


Good eats ! Thanks for your time ppl! Have an awesome Easter!

 

[JimmyE]

What a great looking meal!

 

[Mike Coffman]

Everything is absolutely perfect Daniel!

 

[Tony R]

You have some skills...

 

[Mike Cosgrove]

Your plate looks professional as usual.

 

[S Riddell]

That looks awesome! Nice work

 

[Geir Widar]

Yet another perfect Wolgast Cook. You never stop to impress, do you?

 

[Paul Kastner]

Amazing cook and plating.

 

[Tim McCann]

Nice cook!

 

[Bob Correll]

They know how to make money, and you know how to make it worth much more money!
I'd pay big time to dine on that (or any of your cooks) with you, Emilie, and the O boys!

 

[Chris Lynch]

That is really cool. How long was the pork on?

 

[Morgan C.]

Nice cook Dainel!! Again your talent shows..great pics and meal!!

 

[Wolgast]

Thanks ppl!

Chris: i think around 40 min. This was a rather small peice of meat(below 2lb). 145f internal ---> Pulled ---> Rested 10 min ---> Back on the hotter grill to sear 2x1min.

 

[Jim Lampe]

FANTASTIC Daniel!!!
You did not bother tying up the loin??
This ▼ Is ▼ Perfect!

 

[Wolgast]

To lazy Jim.....To lazy.

 

[Bob Mann]

Great looking cook!

 

[NeilH]

Very nice. Looks like money to me!!!

 

[Andy Beers]

Great lookin meal