C6Bill Posted April 6 Report Posted April 6 (edited) I needed some quick meals to stuff in the freezer and pork loin is great for that. I take the whole loin and cut it into 4 2.5 lb sections and cook it low and slow (250) until I get to about 145 internal. It will carry over a little. Then i slice it up and vac seal it. I like to cut it up and add it to salads Edited April 6 by C6Bill 4
Pequod Posted 19 hours ago Report Posted 19 hours ago The ribs: Spares smoked in the Meathead method The slaw: From a local deli The cornbread: Made with locally stone milled bloody butcher cornmeal The wine: From a local wine incubator — a red blend of Tannat on Vinepair’s top 30 red blends list. The dog (not shown): salivating 3
SteveL Posted 17 hours ago Report Posted 17 hours ago Love cooking chicken on this thing!Sent from my iPad using Tapatalk 2
tony b Posted 2 hours ago Report Posted 2 hours ago 17 hours ago, Pequod said: The dog (not shown): salivating LMAO!! Hope they got a snack! Tannat - an unusual grape for sure. I've had some 100% bottles. Needs bold foods as a pairing. Yours is on point!
tony b Posted 2 hours ago Report Posted 2 hours ago @SteveL - it's probably what the KK does best. Almost impossible to overdo it. We actually had a member back in the day do an experiment to see if you could actually dry out a chicken on the KK. NOPE! He gave up after several trials.
SteveL Posted 1 hour ago Report Posted 1 hour ago Tony b-that would appear to be true. I pulled it at 170 and it’s still moist and delicious. Sent from my iPhone using Tapatalk
