SirPorkaLot
somebody shut me the fark up.
First we started with some sausages & some peppers. (pre-pork loin snacks)
These went on with some stoplight peppers.
After roasting, I removed the skin and seeds from the peppers and sliced them to make a bed for the sausage.
The pork loin I used was a 5lb bone-in center cut rib loin roast.
aka Pork Chops on a Stick
I smoked it at 220F for the first 2 hours, then raised temp on my stick burner (fueled by lump & apple wood) to 275F to finish it off.
When Internal Temp hit 140 I wrapped it loosely in foil and let it rest for 35 minutes or so.
Time to slice
We finished that off with Roasted & Stuffed Gala Apples topped with French Vanilla ice cream. :shocked:
These went on with some stoplight peppers.
After roasting, I removed the skin and seeds from the peppers and sliced them to make a bed for the sausage.
The pork loin I used was a 5lb bone-in center cut rib loin roast.
aka Pork Chops on a Stick
I smoked it at 220F for the first 2 hours, then raised temp on my stick burner (fueled by lump & apple wood) to 275F to finish it off.
When Internal Temp hit 140 I wrapped it loosely in foil and let it rest for 35 minutes or so.
Time to slice
We finished that off with Roasted & Stuffed Gala Apples topped with French Vanilla ice cream. :shocked:
