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| Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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12-01-2009, 06:36 PM
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#1 |
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On the road to being a farker
Join Date: 11-28-08
Location: AL
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Pork loin rib end roast & wsm
I've got the WSM figured out (well kind of
 ) but does anybody have any ideas what to do with this bone in roast. Got it on sale for $1.43 lb and really don't want to cut it into pork chops.
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18.5 WSM/22.5 OTG/Modified New B. Offset/Brinkman Gasser |
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12-01-2009, 06:52 PM
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#2 | |
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somebody shut me the fark up.
  
Join Date: 10-12-08
Location: Gallatin, TN
Name/Nickname : Richard
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Quote:
http://www.bbq-brethren.com/forum/sh...ad.php?t=71959
__________________
Moose Showcase Your Cooking in the BBQ Brethren Throwdowns! 2017's "Mayo Explosion" The 2022 Steak Cooking Controversy: Follow the Science! Check out my blog: www.mooseonfire.com |
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12-01-2009, 07:11 PM
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#3 |
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On the road to being a farker
Join Date: 11-28-08
Location: AL
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Well that looks great. About how long did it take you at 350?
__________________
18.5 WSM/22.5 OTG/Modified New B. Offset/Brinkman Gasser |
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12-01-2009, 07:16 PM
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#4 | |
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somebody shut me the fark up.
Join Date: 10-12-08
Location: Gallatin, TN
Name/Nickname : Richard
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Quote:
__________________
Moose Showcase Your Cooking in the BBQ Brethren Throwdowns! 2017's "Mayo Explosion" The 2022 Steak Cooking Controversy: Follow the Science! Check out my blog: www.mooseonfire.com |
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