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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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04-13-2014, 01:43 PM
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#1 |
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Babbling Farker
Join Date: 02-15-08
Location: Harrisburg, PA
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A short pictoral essay on pork
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.
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Custom Klose Backyard Chef... of Snot, and a 22.5 WSM Former smokers; Lang 84 Deluxe kitchen, Lang 60 Mobile - The Damsel II, Lang 48 Patio - The Damsel, Bubba Keg Grill - RIP, Double Barrel Smoker and a BSKD Last edited by BBQ Bandit; 04-13-2014 at 02:00 PM.. |
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04-13-2014, 02:08 PM
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#2 |
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somebody shut me the fark up.
Join Date: 06-26-09
Location: sAn leAnDRo, CA
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A fine essay, nicely written Bandit.
I didn't know you had a Klose.
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[COLOR=DarkGreen][COLOR=DarkRed][SIZE=1]me: I don't drink anymore Yelonutz: me either, but, then again, I don't drink any less [/SIZE][/COLOR][/COLOR][SIZE=1][COLOR=DarkRed] [COLOR=Pink]SSS[/COLOR] [/COLOR][/SIZE] |
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04-13-2014, 02:30 PM
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#3 |
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somebody shut me the fark up.
Join Date: 07-04-09
Location: Jonesboro,Tx
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Food looks good! Still not to late to go prospecting in the Yukon or join the French foreign leigion.
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I'm a Proxy Vegetarian> Cows eat grass & I eat cows. |
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04-13-2014, 02:41 PM
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#4 | |
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Babbling Farker
Join Date: 02-15-08
Location: Harrisburg, PA
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Quote:
http://www.bbq-brethren.com/forum/sh...d.php?t=120253
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Custom Klose Backyard Chef... of Snot, and a 22.5 WSM Former smokers; Lang 84 Deluxe kitchen, Lang 60 Mobile - The Damsel II, Lang 48 Patio - The Damsel, Bubba Keg Grill - RIP, Double Barrel Smoker and a BSKD |
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04-13-2014, 03:20 PM
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#5 |
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somebody shut me the fark up.
  
Join Date: 10-16-10
Location: Culver City, CA
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I'm pretty sure your essay gets an A as well as extra credit. The BYC is an awesome machine, I love it!
And congrats on the pending nuptials!
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50" Klose BYC, Spitjack XB85, 22.5 WSM, Backwoods Chubby, UDS, WRK, 26" & 22.5" Weber Kettles, Jumbo Joe, WGA, WSJ/MUDS, Kanka Grill, a piece of expanded metal I throw over the fire pit sometimes, Stealthy Black & Vol Orange Thermapens Displaced East Tennesseean Proud recipient of a Tick Former outlaw MOINK baller, now IMBAS Certified, but still lookin' over my shoulder. "Relax, it's only BBQ." - Bigmista, 2013 "Don't worry about playing a lot of notes. Just find one pretty one." - Miles Davis Avatar by my son! WTFWGALD? 
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