dwfisk
Quintessential Chatty Farker
Been doing a lot with the new griddle on the Weber and one of the consequences is most of the seasoning burned of my Craycort grates so I wanted to re-season them, what could be better than pig meat :becky:
Took 1/2 a pork loin, probably 4 pounds, butterflied it and put down some Cavenders Greek seasoning. Then made a slurry of fresh herbs, garlic and olive oil and rubbed it down. then a bunch of fresh baby spinach and some salty Feta cheese crumbles.
Rolled that up, added some more Cavenders then a weave of Wrights thick cut apple cured bacon.
Tied it up and onto the 26.75 OTG with newly seasoned CI grates.
One hour in with Stubbs charcoal and apple wood chunks.
Checked at 2-1/2 hours and it was reading and IT of 145*-150* so off the cooker and into a foil tent to rest.
Time to eat; plated with green beans & corn bread (there was yellow squash but I don't eat that chit).
I also made a pork au jus, boiled down some pig tails with carrots, celery a couple jalapenos, garlic and onions in vegetable stock (a big thanks to ShencoSmoke) to serve with it. It was plenty moist and full of falvor all by itself, but the jus put it over the top.
Thanks for lookin; y'all need to go do this for yourself when you get a chance :thumb:
Took 1/2 a pork loin, probably 4 pounds, butterflied it and put down some Cavenders Greek seasoning. Then made a slurry of fresh herbs, garlic and olive oil and rubbed it down. then a bunch of fresh baby spinach and some salty Feta cheese crumbles.
Rolled that up, added some more Cavenders then a weave of Wrights thick cut apple cured bacon.
Tied it up and onto the 26.75 OTG with newly seasoned CI grates.
One hour in with Stubbs charcoal and apple wood chunks.
Checked at 2-1/2 hours and it was reading and IT of 145*-150* so off the cooker and into a foil tent to rest.
Time to eat; plated with green beans & corn bread (there was yellow squash but I don't eat that chit).
I also made a pork au jus, boiled down some pig tails with carrots, celery a couple jalapenos, garlic and onions in vegetable stock (a big thanks to ShencoSmoke) to serve with it. It was plenty moist and full of falvor all by itself, but the jus put it over the top.
Thanks for lookin; y'all need to go do this for yourself when you get a chance :thumb:
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