Brian Johnson
TVWBB Pro
Since we have turkey allergies in my household we went a different route for our Thanksgiving feast. And of course since I was doing the cooking 3 out of the 5 hot items on the menu were cooked outdoors. Of course now that I'm thinking about who I'm talking to it occurs to me that I don't need to make excuses for cooking something on my WSM with this crowd. Hahaha...
Anyway, this year our menu consisted of, rack of pork, brussels sprouts, potatoes, cornbread, mac & cheese, cranberry sauce, and salad. The pork was a pretty straight forward cook and seasoning. First up, coat the pork in olive oil and rub some minced garlic over it. Follow that with a little salt, plenty of pepper and onion powder. I fired up the WSM with 2 full chimneys of lit charcoal and once it was burning clear, I put the 2 racks on and added a few chunks of apple wood. The cook ran about 300F for about 2 hours until the pork was ready to come off. Meanwhile, the sprouts and potatoes were roasting away on the traeger. But enough about the cook. Lets have a few pictures shall we?
Anyway, this year our menu consisted of, rack of pork, brussels sprouts, potatoes, cornbread, mac & cheese, cranberry sauce, and salad. The pork was a pretty straight forward cook and seasoning. First up, coat the pork in olive oil and rub some minced garlic over it. Follow that with a little salt, plenty of pepper and onion powder. I fired up the WSM with 2 full chimneys of lit charcoal and once it was burning clear, I put the 2 racks on and added a few chunks of apple wood. The cook ran about 300F for about 2 hours until the pork was ready to come off. Meanwhile, the sprouts and potatoes were roasting away on the traeger. But enough about the cook. Lets have a few pictures shall we?
