We had 3 fires going for multiple cooks. The misses was doing chili on the open fire, we forget to take pics of it! I made a pasta sauce on the kettle and did some beer-brined pork on the offset.
Both chili and paste sauce had leftover porchetta, minced beef etc. The pork was brined in a Belgian Double with salt, sugar, pepper and cloves. Then smoked at 250F. The brine was cooked thru and we added some honey and sriracha to it, used it as glaze for the last hour of the cook. Had some homemade red hots as snack as well.
Pork was amazing, tender and moist, great flavor combination with some spice, some sweetness from the honey.
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Both chili and paste sauce had leftover porchetta, minced beef etc. The pork was brined in a Belgian Double with salt, sugar, pepper and cloves. Then smoked at 250F. The brine was cooked thru and we added some honey and sriracha to it, used it as glaze for the last hour of the cook. Had some homemade red hots as snack as well.
Pork was amazing, tender and moist, great flavor combination with some spice, some sweetness from the honey.
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