Kevin
Quintessential Chatty Farker
- Joined
- Feb 6, 2005
- Location
- Southern...
I'm afraid it's going to take something very special to top that.....
I agree, outstanding looking pork there Doc.
I'm afraid it's going to take something very special to top that.....
I agree, outstanding looking pork there Doc.
How about some stuffed pork loin.
Pork loin from the butcher filled carrots, tiger tomatoes, cucumber, chitake and portobello mushrooms, garlic all quick fried in rosemary olive oil. Smoked and grill over Texas Pecan on the the Weber.
No need for a side of veggies so a heap of mash with bacon gravy did the trick.
Doc that's funny! LMAO :lol:Someone hide Ricks Eggs while he's shopping.
I NEED THIS WIN!:twisted:
Rubbed the Pork Loin with Stubbs Chile-Lime. As it was Smoking I made a reduction Glaze of Peach Preserves and Amarito with Special, Rare Mexican Kaskaskian Peppers(Thanks Ashmont!!)
@130* started glazing the loin every thirty minutes till the Loin reached 140* internal. Foiled and rested for 1 Hour.
Sliced into the Loin and tasted....It's like Sweet Hickory Smoked Heaven that melts onto your tastebuds....with a nice bite at the end...
Man look here, I'm already sweating my a3z off and shaking like a wet dog thinking of how he's gonna come stormin through the door with his game face on so PLEASE don't fire him up!Doc, after seeing your post..... Rick has a problem this week! Wow.........
Man look here, I'm already sweating my a3z off and shaking like a wet dog thinking of how he's gonna come stormin through the door with his game face on so PLEASE don't fire him up!
:mrgreen::mrgreen::mrgreen: HHaaaaaahahahah!
Thanks guys I just hope he needs a nap or something.
the pork is on the egg :shock:
:eusa_clap
time to fiddle with the sauce