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Sent from my iPad using Tapatalk On at 7:00AM central. Dry brine over nite, SPG, not gonna wrap.

Haven't done a pork roll since I don't know when. This is a 5lb pork loin stuffed with Pepperidge Farm herb stuffing with cranberry, golden raisin, honey crisp apple, green onion and zucchini. Wrapped with 1lb of bacon and dusted with a sweet pork rub. I had a bottle of pork gravy which went well but the BBQ sauce BRDSLR recently posted was very good with it also. Actually my niece enjoyed it so much she asked to take some home, no problem. Comfort food in New England in the winter.Forgot the asparagus.

I heard on the local internet a craftsman that works with wood was selling off his accumulated shorts and pieces of various wood he wasn't using. $1.00 for pieces around a foot and $2.00 for a bit longer. While there I asked if he had any longer pieces available, he took me into the back shop and there standing in separated sections and bins were woods originating from all over the planet. There amongst the pile he had a number of live edge pieces and of those were olive boards in various widths. He pointed one out to me and offered it for $100, it was approx 6 foot x 12/13 inches wide. I asked if he had any short pieces of olive I could purchase for smoking, unfortunately he did not but as we spoke a bit more the conversation turned to BBQ. It was around this time he said, "I'll save the end pieces on a few of my upcoming projects and call you for an exchange in ribs or whatever you have to offer." Now I found the trade interesting and agreed to the terms, however the amount here pictured in end cuts and shorts of walnut and maple I gathered for some short projects could be used for smoking. The sheer volume of wood I bought was greater than the amount you could buy in smoking chunks and much more cheaper. So the moral of the story you could say is, you don't have to fly to Greece afterall you may find it in your backyard.

When that day comes i'll be ready and you are more than welcome to stop by lol

Looks great Remi! Sent from my iPhone using Tapatalk

Just had my annual ‘boys night’ for some friends, and cracked out a brisket and some ribs with roast potatoes, coleslaw, espresso bbq sauce, smoky salsa, horseradish cream and pickles. Given it was dinner, I got things on early in the day and cooked at 285F. The brisket was interesting as it was a bit smaller at 4.2kg, and it powered through without much of a stall in 7hrs, so had a long rest before serving. Slightly sore head this morning, but an excellent night.