For the cast iron throwdown I soaked a pork tenderloin in Mad Hunky's beef brine. It drives Rich crazy that I keep using it on pork but it just really shines on pork. What can I say. Sorry Rich...
Then I dusted it well with Naturific Q-Salt and let it air dry for at least an hour.
During that time I cooked up some fresh green beans in butter and shallots.
Hit the beans with a splash of Bock to simmer em with a lid on.
There was no plan for the rest of the Bock so I drank it. :thumb:
With the beans indirect I seared all sides of the PTL in a HOT pan.
Then moved the pork indirect to reach a finish temp around 140.
While the pork rested in the house I cooked mushrooms in butter in the pan with the pork drippings.
And made some shroom gravy.
It's time.
This smells as good as it looks.
This pic says it all. :thumb: Time to eat...
Fork tender, juicy, and delicious.
Cast iron on the Weber for the win :thumb:
Thanks for checking it out.
Then I dusted it well with Naturific Q-Salt and let it air dry for at least an hour.
During that time I cooked up some fresh green beans in butter and shallots.
Hit the beans with a splash of Bock to simmer em with a lid on.
There was no plan for the rest of the Bock so I drank it. :thumb:
With the beans indirect I seared all sides of the PTL in a HOT pan.
Then moved the pork indirect to reach a finish temp around 140.
While the pork rested in the house I cooked mushrooms in butter in the pan with the pork drippings.
And made some shroom gravy.
It's time.
This smells as good as it looks.
This pic says it all. :thumb: Time to eat...
Fork tender, juicy, and delicious.
Cast iron on the Weber for the win :thumb:
Thanks for checking it out.
