When it's 116F outside

[Brett-EDH]

You make Vietnamese char broil pork inside.

 

[AndyK]

That looks good Brett.

 

[Brett-EDH]

50 mins in the oven. Mostly at convection 200°F then cranked to convection 450° for 5 minutes to build some char.

Pull temp was 148-150°F.

Exceptional flavor!



Sliced



Juicy



Delicious



The marinade was saved and then boiled with some water and then slightly reduced. Spooned atop the sliced pork and the rice underneath.

Recipe here: https://www.hungryhuy.com/bun-thit-...led-bbq-pork-with-rice-vermicelli-vegetables/

 

[ChuckO]

Very nice. We drove up to Shingletown yesterday, it was 120 at the outlets, and 90 at our future house

 

[Barb D]

Brett, awesome job looks really yummy At that temp inside was a great call for sure.

 

[AndyK]

Shingletown ?
That doesn’t sound like that bad of a plan.
Don’t they have nice trout fishing all around that area?
I used to get really large trout near Anderson in little creeks that looked like canals.

 

[Bob Bailey]

You make Vietnamese char broil pork inside.

View attachment 95231

Looks great Brett!

Only supposed to make 106 here today. Guess I'd better crank out a batch of ABTs on the grill so nobody accuses me of being a weenie

 

[Brett-EDH]

Very nice. We drove up to Shingletown yesterday, it was 120 at the outlets, and 90 at our future house

Those are good outlets. We've been a few times over the years.

 

[Brett-EDH]

112° is less than 116°, amaright?

 

[JohnTak]

Your dinner looks great! We had ham and Swiss sandwiches, bbq potato chips and some pickles. It is supposed to cool off soon, 88* at 9:58pm

 

[BrianCal]

I think we all know that Brett could be in Death Valley, or the top of Mount Everest, or Antarctica and he’d make something AMAZING

 

[Brett-EDH]

I think we all know that Brett could be in Death Valley, or the top of Mount Everest, or Antarctica and he’d make something AMAZING

That’s a pretty high compliment. Thank you!