Jim Lampe
TVWBB 1-Star Olympian
I found this recipe in the PORK RECIPES forum by Tom Raveret from my hometown, Milwaukee.
I followed his to a tee with added bacon on top.
On the WSM with hickory and apple woods for smoke,
I got the temps to settle at a nice 310ºF throughout the entire TWO hour cook.
I had the probe set for 160ºF and saw it at 147 when i went to mow a little patch of lawn.
Fifteen minutes later, i heard the alarm sound. The temp jumped to 168ºF. So i took it off.
Letting it rest for a while, i prepped a side dish.
Using the WSM as a grill,
... i sliced, seasoned and skilleted some Brussel sprouts.
Soon, those too were done. Dinner plated.
It was real good and I have a ton of leftovers.
Well, thanks for viewing
since I cannot view the Wisconsin Badgers Football game tonight (Dish/B1G feud),
i'll sit outside by a fire and listen.
Hope your evening is enjoyable!
Go RED!
I followed his to a tee with added bacon on top.
On the WSM with hickory and apple woods for smoke,
I got the temps to settle at a nice 310ºF throughout the entire TWO hour cook.
I had the probe set for 160ºF and saw it at 147 when i went to mow a little patch of lawn.
Fifteen minutes later, i heard the alarm sound. The temp jumped to 168ºF. So i took it off.
Letting it rest for a while, i prepped a side dish.
Using the WSM as a grill,
... i sliced, seasoned and skilleted some Brussel sprouts.
Soon, those too were done. Dinner plated.
It was real good and I have a ton of leftovers.
Well, thanks for viewing
since I cannot view the Wisconsin Badgers Football game tonight (Dish/B1G feud),
i'll sit outside by a fire and listen.
Hope your evening is enjoyable!
Go RED!
