Cliff Bartlett
R.I.P. 5/17/2021
Found a nice pork loin in the freezer and decided to have that for dinner. I've been experimenting with new veggie combos and selected a nice butternut squash, beet and onion combo. Tossed them in some oil, salt and pepper and rounded the meal off with baked gold potatoes. Here goes.
This pork loin was right around 4 lbs.
Trimmed the loin and stuffed with whole garlic cloves. Softened the cloves by parboiling.
Coated with a mustard sauce and seasoned with Code 3 Grunt Rub.
On the WSM at 225, peach wood for smoke.
This loin cooked pretty fast, especially at that low temp and a very chilly afternoon. It shot up to 145 in a little over an hour. Wanted to catch it a little sooner.
Foiled the loin after a 15 minute rest and put in the Pelican for a couple of hours.
Put the sides.
Put the loin one of my grills after coating it with more mustard sauce for some high indirect heat for 15 minutes to crisp things up.
Sliced up some garlic and spread on the veggies for the last 10 minutes of cooking.
This pork loin was right around 4 lbs.
Trimmed the loin and stuffed with whole garlic cloves. Softened the cloves by parboiling.
Coated with a mustard sauce and seasoned with Code 3 Grunt Rub.
On the WSM at 225, peach wood for smoke.
This loin cooked pretty fast, especially at that low temp and a very chilly afternoon. It shot up to 145 in a little over an hour. Wanted to catch it a little sooner.
Foiled the loin after a 15 minute rest and put in the Pelican for a couple of hours.
Put the sides.
Put the loin one of my grills after coating it with more mustard sauce for some high indirect heat for 15 minutes to crisp things up.
Sliced up some garlic and spread on the veggies for the last 10 minutes of cooking.
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