Pork Loin with a Kick!

[Glenn W]

Got the loin pre k salted and up to room temp then seasoned with cayenne pepper, chili powder, onion powder, cumin and cracked pepper. Had the Binford 5100 up to 250 temp and added Yukon Golds and the pork loin. Left the vents open to 100% 1.75hrs later the loin was 135 and the taters were ready as well. Tented the loin for 15 min and sliced up with green beans!



Uploaded with ImageShack.us



Uploaded with ImageShack.us



Uploaded with ImageShack.us



Uploaded with ImageShack.us



Uploaded with ImageShack.us



Uploaded with ImageShack.us



Uploaded with ImageShack.us

Thank you for veiwing my simple supper!

 

[Bob Correll]

Looks like a plate full of good Southern cookin' to me Glenn!
Fine job on everything!!

 

[JimK]

Looks absolutely perfect Glenn.

 

[Jim Lampe]

HoleyHogMeat!
Sure beats the pants off my sausage!!
Look at this plate... phenomenal!

 

[Michael C.]

Wow!!!...........That looks sooooooo.......Gooood!!!..........

 

[Paul Mosher]

That's a beautiful looking pork loin! Nice job Glenn. Thanks for sharing.

 

[Guy Wallace]

Looks great ! Hope I do half as well this weekend on mine

 

[Jeff_B]

Simply wonderful Glenn!

 

[Wolgast]

I can se you pulled at the right temp looks fantastic!

 

[D. L. Whitehead]

Howdy hi Glenn,

Looks fantastic!

Curious about the 'taters. Why the partial foil?

Yum!

###