Pork Loin wrapped in bacon with home made BBQ sauce......
THE THIN BLUE SMOKE THREAD XII
- Thread starter Jim
- Start date
kelbro
Alfred Spatchcock
I'll bet that loin worked well too. Looks great.
Please stop that.
On since 1:30 PM yesterday. 10 1/2 lb. pork shoulder smoking over pecan wood. Still has a way to go yet (internal temperature at 178 F). I just know this will be a good one
Later that day……
If you weren’t already an ambassador I would make you one. Great job. The bark on the pork looks fabulous. What’s in your baked beans?
@DoctorShavegood
Thank you for the compliment.
The beans are an old tried and true recipe. Measurements are all by eye and are pretty flexible. You’ll need:
Can or 2 of Bush’s Baked Beans
Worcestershire sauce
Soy sauce
Tomato based BBQ sauce (your choice)
Molasses
Brown sugar
Spicy brown mustard
About a cup of pork shavings from leftover ribs or pulled pork
Small onion-chopped
Toss everything in a pot. Place in your smoker for a couple hours.
Thank you for the compliment.
The beans are an old tried and true recipe. Measurements are all by eye and are pretty flexible. You’ll need:
Can or 2 of Bush’s Baked Beans
Worcestershire sauce
Soy sauce
Tomato based BBQ sauce (your choice)
Molasses
Brown sugar
Spicy brown mustard
About a cup of pork shavings from leftover ribs or pulled pork
Small onion-chopped
Toss everything in a pot. Place in your smoker for a couple hours.
See that’s the thing. Its that you put it in your smoker for that added something that is not in regular baked beans. I’m going to have to try that next time I smoke a brisket or pork shoulder or whatever. Thanks.
simon1
Self Ignored by Vista
Finally got the fire to percolating. Damn rain.
Baby Backs, Italian sausages, and breakfast links. More to come.
Baby Backs, Italian sausages, and breakfast links. More to come.
I was trying to get out there today to cook a bunch of goodies on the grill and all it wanted to do was rain.
simon1
Self Ignored by Vista
Yeah...my wood was damp.
Rain finally moved out and got my internet back. Anyways...time to wrap ribs.
Dinner.
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Did a reverse sear on a Rib Eye last night. Man is that good. Nice and juicy.
Looks good. Limiting my beef and pork intake right now. Maybe I will allow some next month.
simon1
Self Ignored by Vista
Haha. I am at the point where if the cancer doctor calls me at midnight and tells me to go do jumping jacks in the backyard, I am heading out.Doc said if I did that it'd help my blood pressure, but what does he know.
Hello, this is your Doctor….shavegood. I’m sorry for the late hour. Would you mind going out into the backyard and giving me 50 jumping jacks and to just make it really fun throw off 50 rounds of squat thrusts.Haha. I am at the point where if the cancer doctor calls me at midnight and tells me to go do jumping jacks in the backyard, I am heading out.
Sincerely,
Doctor….shavegood
… not a carb anywhere
My cardiologist had some rather restrictive views on red meat and oppressive thoughts regarding pork. Luckily my numbers, and my arguments regarding happiness and overall health kinda ended our talks on my diet.
Breaking in my 18” Webber portable with some ribeyes over lump charcoal and cherry wood chunks, serves with potatoes and fresh local corn on the cob. (Nice char and rare-med rare inside)
Breaking in my 18” Webber portable with some ribeyes over lump charcoal and cherry wood chunks, serves with potatoes and fresh local corn on the cob. (Nice char and rare-med rare inside)
Been severely cutting out red meat and pork- fighting stomach cancer. Those look great. I’ve been doing good- may have to treat myself.
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