18 holes and a pork loin

B

Biloxidman

is One Chatty Farker
Joined
Nov 1, 2013
Location
Biloxi, MS
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 Sam’s cuz I’m lazy and didn’t 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 BFB’s 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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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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Haven’t seen a cut like this before a”pork loin filet”. 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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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 “tasted good.”



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You seem to be really getting a lot of mileage out of your new pellet grill.:clap2:
 
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