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View Full Version : 18 holes and a pork loin


Biloxidman
10-14-2018, 06:51 PM
41 front 9, 42 back 9. Would have been better if I could make a putt!

Anyway picked up a bacon wrapped pork loin at Samís cuz Iím lazy and didnít feel like fixing one from scratch.

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Got Big Joe fired up with fresh lump and pecan chunks. 1/2 hour later TBS, so the pork goes on in a little foil boat to catch those wonderful juices.

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1/2 hour later some BFBís cut in half with a dose of garlic infused EVOO, bacon bits and garlic in the cast iron skillet goes on. Both should be done soon. [emoji106]

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Blythewood BBQ'er
10-14-2018, 07:10 PM
Sounds like a great day and looks like a great dinner!

16Adams
10-14-2018, 07:22 PM
Excellent

Biloxidman
10-14-2018, 07:39 PM
It came out really outstanding! Temps got a little high near the end probably from me opening the dome to stir the Brussel sprouts and ended up with an IT of 155, but boy was it moist.

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Havenít seen a cut like this before aĒpork loin filetĒ. Looks like a combination of lion and shoulder or butt. Had a hint of a ham taste but it was delicious!


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ShadowDriver
10-14-2018, 07:47 PM
I've never had "lion" shoulder or butt... but it looks tasty.

kevinstaggs
10-14-2018, 07:59 PM
16, an 83 with a balky putter is a good round IMHO. And anything wrapped in bacon is a home run. For my money a little ham taste is the same as saying ďtasted good.Ē



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Biloxidman
10-14-2018, 08:04 PM
I've never had "lion" shoulder or butt... but it looks tasty.

Me either, but thatís what it looked like. Maybe my Bud, Lite was talking to me.

Baychilla
10-14-2018, 08:07 PM
You seem to be really getting a lot of mileage out of your new pellet grill.:clap2:

Stingerhook
10-14-2018, 08:14 PM
Mighty fine meal.

Biloxidman
10-14-2018, 08:20 PM
Mighty fine meal.

Thanks Stinger. Had not used the Big Joe in awhile. Been using the Classic cuz it takes less time to get right and iíve Been cooking smaller meals. With the large CI skillet I needed more acreage. :-P