Home Cookin' The BBQ/Smokers/Smoked Meats Thread...

Traeger is sending some fuses so I can figure out what is blowing them up. Miss my smoker :cry:
 
Brined a pork loin over night in apple cider, brown sugar, garlic, thyme, salt and pepper.

Rubbed her down with good ol memphis dust and then threw on the smoker for a couple of hours. Pulled it at an iternal temp of 140 and let it rest.

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nicely done, notjuan

doncha hate it when that pinhole from the probe shows up in the meat?
 
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So i think pork loin is my new favorite.

I took a couple of leftover slices and threw em on a kaiser roll with just a touch of bbq sauce. One of the best sandwiches i have ever had

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I brought Big Bertha out from a temporary hiatus to do a pork loin. I used creole seasoning and coarse ground black pepper as a rub, smoked it with peach wood then reverse seared. I have not seen anyone do a reverse sear on a pork loin so I gave that a try. it turned out good.

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hope y'all had a nice weekend. here's me getting R2-BQ started out near Running Springs Saturday afternoon.

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Made a Pork pot roast yesterday while watching that mess of a game. The pork pot was great, the game sucked
One 3-4 lbs pork shoulder roast, fat trimmed (but not too much) at room temp
Kosher salt and fresh ground pepper, all purpose flour for dusting the roast
2 tlbs olive oil, 1/4 cup of cider vinegar, 5 shallots cut into large pieces (I used white onions instead)
4 stalks of celery and 3 carrots chopped, 3 big parsnips (I used potatoes) chopped
8 garlic cloves smashed and 2 cups of chicken stock, I used 3 due to a 4+ lb roast
and the big secret, a good Kentucky bourbon, I used Jim Beam Black.
It calls for a generous splash, but I use a LITTLE more...

Preheat the oven to 300 degs, and season the roast with plenty of the salt and pepper, then dust the roast with the flour.
In a Dutch oven on med-high sear the roast in the olive oil on all sides, about 4 mins per side
Take the meat out of the Dutch oven to a plate temporarily.
In the oven, stir in the vinegar, garlic and the veggies. Put the meat back in on top of the veggie mix
Pour the chicken stock and the bourbon AROUND the outside of the meat, cover and roast for two hours.
I still have plenty after we both had seconds, and I will have this again. Enjoy
 
jccawdrey said:
Made a Pork pot roast yesterday while watching that mess of a game. The pork pot was great, the game sucked
One 3-4 lbs pork shoulder roast, fat trimmed (but not too much) at room temp
Kosher salt and fresh ground pepper, all purpose flour for dusting the roast
2 tlbs olive oil, 1/4 cup of cider vinegar, 5 shallots cut into large pieces (I used white onions instead)
4 stalks of celery and 3 carrots chopped, 3 big parsnips (I used potatoes) chopped
8 garlic cloves smashed and 2 cups of chicken stock, I used 3 due to a 4+ lb roast
and the big secret, a good Kentucky bourbon, I used Jim Beam Black.
It calls for a generous splash, but I use a LITTLE more...

Preheat the oven to 300 degs, and season the roast with plenty of the salt and pepper, then dust the roast with the flour.
In a Dutch oven on med-high sear the roast in the olive oil on all sides, about 4 mins per side
Take the meat out of the Dutch oven to a plate temporarily.
In the oven, stir in the vinegar, garlic and the veggies. Put the meat back in on top of the veggie mix
Pour the chicken stock and the bourbon AROUND the outside of the meat, cover and roast for two hours.
I still have plenty after we both had seconds, and I will have this again. Enjoy
Click to expand...

Whrn does the bbq come into play?
 
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