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 Saturday at 10:18 PM Report Posted Saturday at 10:18 PM 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 5
SteveL Posted Sunday at 12:09 AM Report Posted Sunday at 12:09 AM Love cooking chicken on this thing!Sent from my iPad using Tapatalk 3
tony b Posted Sunday at 03:31 PM Report Posted Sunday at 03:31 PM 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 Sunday at 03:33 PM Report Posted Sunday at 03:33 PM @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. 1
SteveL Posted Sunday at 04:16 PM Report Posted Sunday at 04:16 PM 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 2
Pequod Posted 23 hours ago Report Posted 23 hours ago On 4/12/2026 at 11:31 AM, tony b said: 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! Tannat is up and coming in Virginia, but most need about 10 years of cellaring. What’s That has tamed it into something more fruity and medium bodied. Good everyday red as a young wine. Really nice pairing with grilled pork, lamb or beef.
tony b Posted 4 hours ago Report Posted 4 hours ago I recall cellaring a bottle from Bonny Doon for several years. It still had some grip to it.
tony b Posted 4 hours ago Report Posted 4 hours ago Got a short break in the weather last night. Threw a steak on with some asparagus. Plated with a 2x baked spuds, shrooms and a salad. Everyday Cab. 2
