Hodgepodge Freezer Dive

J

JJJBBQ

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• Apr 9, 2020

• #1

It’s like a treasure hunt sometimes. Dry aged sirloin with Montreal steak seasoning and pork belly porchetta with Strawberry’s rub. On the Weber kettle with the slow n sear. Sirloin to 130. Going to take the porchetta off at around 170. Too high and I find that it starts to turn into pulled pork. Lots of sandwich material with the fresh baked bread!

 

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Turkey Shack

Knows what a fatty is.

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• Apr 9, 2020

• #2

What a great mishmash from the freezer.

 

J

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• Apr 9, 2020

• #3

Porchetta’s done too! Thanks for looking.

 

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J

JJJBBQ

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• Apr 9, 2020

• #4

Sirloin turned out well too. Should be set for sandwiches for the rest of the week.

 

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J

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• Apr 9, 2020

• #5

A little overkill to have porchetta and sirloin sandwich, but it was pretty tasty!

 

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Stingerhook

somebody shut me the fark up.

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• Apr 9, 2020

• #6

I'd say you had a great day J.

 

Mikhail

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• Apr 11, 2020

• #7

Yeah. I went deep in mine too.

 

J

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• Apr 11, 2020

• #8

Mikhail said:

Yeah. I went deep in mine too.

Click to expand...

Ha! I’d use the Vortex on the kettle for those!

 

Titch

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• Apr 11, 2020

• #9

Great freezer dive outcome

 

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Hoss

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• Apr 11, 2020

• #10

DAMMITBOY! Fine lookin vittles.Tell me more about that pork belly porchetta.Seasonings,cook time,temp?? OUTSTANDING!!!!:thumb:

 

J

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• Apr 12, 2020

• #11

Hoss said:

DAMMITBOY! Fine lookin vittles.Tell me more about that pork belly porchetta.Seasonings,cook time,temp?? OUTSTANDING!!!!:thumb:

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Thanks! Very easy cook. Just cross hatched the fat cap. Coated with Strawberry’s rub and tied. Indirect on the kettle running around 275 until it hit 170. Sliced for sandwiches. Honestly, I prefer the leftovers the following day. Slice thin and sauté like bacon. Gives it a little crisp.

 

Big George's BBQ

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• Apr 12, 2020

• #12

Thats more like a treasure chest than a freezer