Drh7003
03-04-2012, 01:58 PM
The weekend started with a non BBQ event. I made 5 legs of Lamb and a few chicken halves for a group of 50 at a Medieval (SCA) event. I haven't made lamb in years, but I got rave reviews and was very happy.
Today, we planned to make pork tenderloin for dinner and I decided that I was going to fire up my new kettle and give her a try. It is around 40 degrees here with winds around 15 mph. It is cold, but the kettle is nice and hot. I prepped the tenderloin similar to what I do for chicken but more rosemary and thyme. I also added apples and apple juice and put in aluminum pan. I also added some fresh apple trimmings to the charcoal.
After it cooks for a bit, I am going to uncover it and let it smoke for awhile to get some decent smoke and then glaze it.
I hope this wind calms down.
Today, we planned to make pork tenderloin for dinner and I decided that I was going to fire up my new kettle and give her a try. It is around 40 degrees here with winds around 15 mph. It is cold, but the kettle is nice and hot. I prepped the tenderloin similar to what I do for chicken but more rosemary and thyme. I also added apples and apple juice and put in aluminum pan. I also added some fresh apple trimmings to the charcoal.
After it cooks for a bit, I am going to uncover it and let it smoke for awhile to get some decent smoke and then glaze it.
I hope this wind calms down.