Jim Lampe
TVWBB 1-Star Olympian
the other day (I lose track- very busy, blurry week) fired up the Weber grill
about a 2lb hunka pork loin brined for 8 hours, then seasoned with Penzey's Arizona Dreaming
with apple wood for smoke, on at 350 degrees indirect until 145ºF inside
rested, sliced.....
...then served with garden fresh peppers & onions with melted gouda cheese atop
(those beans were also for our garden)
the BEST pork loin I've had in YEARS!
the next day was BRAT DAY so we grilled up some from Jacob's Meat Market in Appleton WI
also a few cobs of corn
served the brats with sautéed onions, garlic pickles & carrots then all peppered up.
the corn was mayo'd and dusted with red pepper flakes.
about a 2lb hunka pork loin brined for 8 hours, then seasoned with Penzey's Arizona Dreaming
with apple wood for smoke, on at 350 degrees indirect until 145ºF inside
rested, sliced.....
...then served with garden fresh peppers & onions with melted gouda cheese atop
(those beans were also for our garden)
the BEST pork loin I've had in YEARS!
the next day was BRAT DAY so we grilled up some from Jacob's Meat Market in Appleton WI
also a few cobs of corn
served the brats with sautéed onions, garlic pickles & carrots then all peppered up.
the corn was mayo'd and dusted with red pepper flakes.