H
Hugh Jorgan
Guest
Thought I'd try to cook cornbread on the little Brinkman. I used a couple of pieces of oak for smoke. With the temperature issues and wide open airflow of the little cooker, I figured it was a no brainer.
I have never in my life made cornbread with white corn meal, but I wanted "Hot Rize" and all they had was white buttermilk. I'm glad my beloved grandmother was not around to find out about this, it would break her heart. It was her skillet after all. I'm taking a chance that she doesn't have high speed cable in whichever nirvana she's blissfully spending her time now. I wouldn't want her to read me describing how good this was.
It was pretty awesome, even with the white cornmeal. I was breaking the rules tonight. I even finished a tenderloin off to temp, wrapped in foil with apple juice. I had to, I threw it on before the coals got low enough. I had raised the grate but the difference was not enough. I had been running that thing at over 400* F. for an hour. The pork was getting way too dry over the fire and the water bowl was dirty so I foiled it at 155* to get to 210*. It was mighty fine as well. Sorry, no action shots of the tenderloin.
The remains.
Here's an open bag pic of the pulled pork.
Here's a shot of the Cornbread.
I have never in my life made cornbread with white corn meal, but I wanted "Hot Rize" and all they had was white buttermilk. I'm glad my beloved grandmother was not around to find out about this, it would break her heart. It was her skillet after all. I'm taking a chance that she doesn't have high speed cable in whichever nirvana she's blissfully spending her time now. I wouldn't want her to read me describing how good this was.
It was pretty awesome, even with the white cornmeal. I was breaking the rules tonight. I even finished a tenderloin off to temp, wrapped in foil with apple juice. I had to, I threw it on before the coals got low enough. I had raised the grate but the difference was not enough. I had been running that thing at over 400* F. for an hour. The pork was getting way too dry over the fire and the water bowl was dirty so I foiled it at 155* to get to 210*. It was mighty fine as well. Sorry, no action shots of the tenderloin.
The remains.
Here's an open bag pic of the pulled pork.
Here's a shot of the Cornbread.