to make a long story not so long...
This PTL swam for hours in a brine with lots of CBP.
Used the Wusthof filet knife to lay this thing open. A few little holes are no big deal.
Layered on some Kansas raised Hatch type chiles.
Then some no salt black beans smashed and seasoned up with the Cavenders no salt (Thanks Adams. Great stuff)
To that I added some chopped up sun dried tomatoes.
Rolled, tied, and rubbed with Mad Hunky no salt GP rub.
Smoking with some pecan chunks for flavor.
Took it from the grill at 152 and rested inside.
This is how it looks cut open.
And plated with some no salt spears from the grill...
The only sodium in this cook came from the brine. I call that a win. A tasty win.
And that's it. A Sunday done well. And as always thanks for checking it out.
This PTL swam for hours in a brine with lots of CBP.
Used the Wusthof filet knife to lay this thing open. A few little holes are no big deal.
Layered on some Kansas raised Hatch type chiles.
Then some no salt black beans smashed and seasoned up with the Cavenders no salt (Thanks Adams. Great stuff)
To that I added some chopped up sun dried tomatoes.
Rolled, tied, and rubbed with Mad Hunky no salt GP rub.
Smoking with some pecan chunks for flavor.
Took it from the grill at 152 and rested inside.
This is how it looks cut open.
And plated with some no salt spears from the grill...
The only sodium in this cook came from the brine. I call that a win. A tasty win.
And that's it. A Sunday done well. And as always thanks for checking it out.
