Pork Belly Burnt Ends and Pork Loin...plus a picture of where the magic happens...
My sister came to visit this wee so I had to do it up right for her...so I fixed my pork belly Burnt ends and Pork loin...
Burnt ends were fixed using Malcolm Reeds recipe, with some modifications to his glaze...
The Pork Loin was dry brined and injected with Chris Lily's injection then covered in mustard and Memphis Dust...gave it a quick glaze with some of the glaze from the burnt ends...
Haven't tried the Bandera yet...I've done a burn in and seasoning run...want to do a couple of the mods then I will do some practice runs, biscuit tests, etc...
Wasn't on the plan to buy but $89 was too good to pass up...
A PBC is still at the top of the list for the next attempt to satisfy the MCS...
Last edited by BKYDBBQ; September 17, 2017, 03:28 PM.
Hi, my name is Darrell. I'm an OTR truck driver for over 25 years. During my off time I love doing backyard cooks. I have a 48" Lang Deluxe smoker, Rec-Tec pellet smoker,1 Weber Genesis 330, 1 Weber Performer (blue), 2 Weber kettles (1 black and 1 Copper), 1 26" Weber kettle, a WSM, 8 Maverick Redi Chek thermometers, a PartyQ, 2 SnS, Grill Grates, Cast Iron grates, 1 ThermoPop (orange) and 2 ThermoPens (pink and orange) and planning on adding more cooking accessories. Now I have an Anova sous vide, the Dragon blower and 2 Chef alarms from Thermoworks.
Equipment
Primo Oval xl
Slow n Sear (two)
Drip n Griddle
22" Weber Kettle
26" Weber Kettle one touch
Blackstone 36†Pro Series
Sous vide machine
Kitchen Aid
Meat grinder
sausage stuffer
5 Crock Pots Akootrimonts
Two chimneys (was 3 but rivets finally popped, down to 1)
cast iron pans,
Dutch ovens
Signals 4 probe, thermapens, chef alarms, Dots, thermapop and maverick T-732, RTC-600, pro needle and various pocket instareads. The help and preferences
1 extra fridge and a deep chest freezer in the garage
KBB
FOGO
A 9 year old princess foster child
Patience and old patio furniture
"Baby Girl" The cat
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