SmokinJohn
Babbling Farker
So the local Albertson's was selling Pork Sirloin Roast at 88 cents a pound, so I bought one.
Then I see that the new Throwdown is SPOG http://www.bbq-brethren.com/forum/showthread.php?t=221769 , so I say to myself, "Kill two birds with one stone".
I'm running low on SPOG, so I have to make some more:
Then I got an idea: Inject one of the roasts with Huli Huli sauce!
Note: This was my first time injecting, and it turned out about as well as
you thought it would from a flavor profile. I'm going to have to read up Z-tracking if I want to do this again.
Anyway, I rubbed both pieces and put them to bed for the night.
Woke in the morning, and was in a wasteful mood, so I fired up "Old Leaky" (A Charbroil Charcoal Grill I hacked into an offset smoker) with two chimneys of KBB and three Peach chunks.
Put my iGrill probes in them and stuck them inside while I went for my morning walk.
Missed the pic...sorry....
Lo and behold, the grocery store and the end of my first leg has Tri-Tip for 3.99 a pound, so I lugged one back home.
Still had SPOG left....
Tossed it in with the Roasts.
Old Leaky's temp gauge is not reliable, and apparently neither were the iGrills OR my British Racing Green Thermapen.
I pulled the roasts at 145, and let them rest inside.
They would need about an hour more in the smoke.
Meanwhile, the Thermapen said the Tri-Tip was at (gasp) 140!!!! I went for a quick sear, and pulled it off to let it rest for a few...
Sliced the end.....not bad.....
Medium Lens Money Shot
Sliced the pork roasts and.....
Wonderful flavor of SPOG and smoke.
Then I see that the new Throwdown is SPOG http://www.bbq-brethren.com/forum/showthread.php?t=221769 , so I say to myself, "Kill two birds with one stone".
I'm running low on SPOG, so I have to make some more:
Then I got an idea: Inject one of the roasts with Huli Huli sauce!
Note: This was my first time injecting, and it turned out about as well as
you thought it would from a flavor profile. I'm going to have to read up Z-tracking if I want to do this again.
Anyway, I rubbed both pieces and put them to bed for the night.
Woke in the morning, and was in a wasteful mood, so I fired up "Old Leaky" (A Charbroil Charcoal Grill I hacked into an offset smoker) with two chimneys of KBB and three Peach chunks.
Put my iGrill probes in them and stuck them inside while I went for my morning walk.
Missed the pic...sorry....
Lo and behold, the grocery store and the end of my first leg has Tri-Tip for 3.99 a pound, so I lugged one back home.
Still had SPOG left....
Tossed it in with the Roasts.
Old Leaky's temp gauge is not reliable, and apparently neither were the iGrills OR my British Racing Green Thermapen.
I pulled the roasts at 145, and let them rest inside.
They would need about an hour more in the smoke.
Meanwhile, the Thermapen said the Tri-Tip was at (gasp) 140!!!! I went for a quick sear, and pulled it off to let it rest for a few...
Sliced the end.....not bad.....
Medium Lens Money Shot
Sliced the pork roasts and.....
Wonderful flavor of SPOG and smoke.
