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Two pork tenderloins, one marinated in Peri Peri and dusted with a sweet rub, the other with Head Country rub, sweet chilli sauced, with cheddar cheese and jalepeno slices. Roasted carrrots, cauliflower, mashed & acorn squash and fresh chives popping out from the garden. A Sunday sit down dinner, additionally a Strawberry Reisling that couldn't make the picture, yum.

Inspired by @tekobo, African dinner. Suya pepper beef and jollof rice. Gorgeous day, so i ate dinner outside on the deck.

Trouble is when you got a shiny new latch and the rest of the KK don't match, you begin to feel guilty that a long overdue wash and wipe has to done. That was the plan, put on some Delbert McClinton, lit up a stogie, broke out the heavy duty industrial citrus smellin Zep and polished him up. Have to say it, I'm satisfied. Now I used with this a small brass brush around all the stainless, you want to use a softer metal brush so that you don't scratch the work. It's a all about density of the metals, so brass is fine and does a great job on the tough spots, especially up top around the dome. Down below around the doors grease builds up, in cold climates below 32 it will freeze your adjustments requiring the use of a torch to free it up. Every season I remove the doors and spray it all down to dissolve the grease and polish it up. No catch pans for me, I let all drip down and come back up as flavor and haven't lost a fire as a result or suffered any temp loss either. Looks "'almost" as good as it was when he rolled out of the box, now what other kind of BBQ can claim the same.....not many. This particular concentrate Zep if you can find it will clean your grates, stovetops, engineblocks, and other things, leave it on a minute and brush, works well...then rinse and wipe. All done for another year, your turn.

I live in Iowa, where the pigs outnumber the people 7 to 1. I buy local. I have tried Porter Rd pork, but usually just the odd cuts, like bavette.

I have been meaning to try this cut for a while. It's part of the shoulder where Flat Iron steaks are cut from. It's similar to a brisket but much more manageable for 2 people at 5 lbs and quite a bit less expensive per pound. I cut two steaks off the end and smoked the rest on coco + post oak. Just salt & pepper rub. I heard it can have an even more beefy flavor compared to brisket being from a working muscle. I would have to agree with this one. Porter Road doesn't disappoint. There is connective tissue that separates the top fat-cap layer from the bottom. The top is fattier like a brisket point and the bottom is more like the flat. Top melts in your mouth.

Forgot the photo's

That looks great !!!!! I need to do the same real soon

Get some new knobs and nobody can tell it from band new!! Sent from my iPhone using Tapatalk

Nice job! I love that color.

I like the look of that dinner, tasty.👍👍

Looks great !!!!!

Last year I bought a salt block and never used it. All winter long I’ve been looking at it and I decided to try it today with my fish infatuation and made Red Snapper with Pipian Sauce. The recipe is coastal Mexican so my wife made delicious TexMex Coleslaw to pair with it. Whoa, delicious! Sent from my iPad using Tapatalk