BBQ Bandit
Babbling Farker
Porkloin - center cut rubbed with Yardbird and Pecan rub
Smoker - WSM burning KBB and applewood
Finish temps...
Sliced... so juicy and plastic-fork tender.
And that's not all.... fired up an old smoker with white oak
The smoker is a little cold and the smoke is a bit too thick... getting warmed up.
A little time later... all warmed up with no visible smoke.
The beauty is the different temp zones...
What did I throw in there? Just a large ring of hot Italian sausage...
An hour later...
Flipped over....
Why?.
Add a bottle of BBQ sauce...
Add your choice of sauce...
Then cover and place within the hotter zone of the Klose BYC...
I just had to snitch the end pieces.... Cook's choice.
Cooked the loin for my fiancee... a preview to our upcoming nuptials.
No... I won't be cooking - altho will have a local Brethren cooking and serving the loins at the reception.
Smoker - WSM burning KBB and applewood
Finish temps...
Sliced... so juicy and plastic-fork tender.
And that's not all.... fired up an old smoker with white oak
The smoker is a little cold and the smoke is a bit too thick... getting warmed up.
A little time later... all warmed up with no visible smoke.
The beauty is the different temp zones...
What did I throw in there? Just a large ring of hot Italian sausage...
An hour later...
Flipped over....
Why?.
Add a bottle of BBQ sauce...
Add your choice of sauce...
Then cover and place within the hotter zone of the Klose BYC...
I just had to snitch the end pieces.... Cook's choice.
Cooked the loin for my fiancee... a preview to our upcoming nuptials.
No... I won't be cooking - altho will have a local Brethren cooking and serving the loins at the reception.
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