SeaCat
Hey, my Halo is smoking
- Joined
- Sep 23, 2003
- Posts
- 15,378
Well I decided to make something special tonight for dinner.
Yesterday I defrosted a three pound piece of boneless Pork Loin. Into the blender went a couple of cloves of Garlic, a quarter of an Onion, a bit of Olive Oil and a couple of dried Birds Eye Peppers. This was run through the blender until it was a thin slurry. I injected this into the roast.
I tossed the rest of the Onion, a couple more cloves of Garlic and a handfull of Birds Eye's into the blender and chopped it fairly fine. This was rubbed on the outside of the roast. The Roast was then put in the fridge to rest overnight. (It had been a traumatic day for it and it would have an even busier day.)
This afternoon the Smoker was kicked in the butt and fired up. The Roast was placed inside in a nice environment of heat, humidity and smoke. (Sounds kind of like southern Florida huh?) The smoke was a 50-50 mix of Hickory and Mesquite. It was allowed to slow smoke and cook for the entire afternoon.
Towards the end of the smoke cooking I cooked up some Spuds. Things were coming together perfectly. By the time the Spuds were ready the Roast was cooked through. I let the roast sit while I mashed the Spuds with Garlic, crumbled Bacon, A pinch of Ancho Chili and Cream Cheese.
The meat was thin sliced and served with the side of Potatoes. Talk about a feast.
Cat
Yesterday I defrosted a three pound piece of boneless Pork Loin. Into the blender went a couple of cloves of Garlic, a quarter of an Onion, a bit of Olive Oil and a couple of dried Birds Eye Peppers. This was run through the blender until it was a thin slurry. I injected this into the roast.
I tossed the rest of the Onion, a couple more cloves of Garlic and a handfull of Birds Eye's into the blender and chopped it fairly fine. This was rubbed on the outside of the roast. The Roast was then put in the fridge to rest overnight. (It had been a traumatic day for it and it would have an even busier day.)
This afternoon the Smoker was kicked in the butt and fired up. The Roast was placed inside in a nice environment of heat, humidity and smoke. (Sounds kind of like southern Florida huh?) The smoke was a 50-50 mix of Hickory and Mesquite. It was allowed to slow smoke and cook for the entire afternoon.
Towards the end of the smoke cooking I cooked up some Spuds. Things were coming together perfectly. By the time the Spuds were ready the Roast was cooked through. I let the roast sit while I mashed the Spuds with Garlic, crumbled Bacon, A pinch of Ancho Chili and Cream Cheese.
The meat was thin sliced and served with the side of Potatoes. Talk about a feast.
Cat
