Equipment:
'88 Vintage Fire Magic gasser with over 4000 cooks to its credit
Large Big Green Egg
18 Inch Weber Kettle (Rescued from neighbor's trash)
Rotisserie for 18 inch kettle
Dyna Glo propane smoker
Pit Barrel Cooker
Smokey Joe with mini WSM mod
Garcima paella burner
Anova Sous Vide
Slaiya Sous Vide (gift)
LEM grinder, sausage stuffer and meat slicer (all gifts)
Daughter in law is not a fan of turkey, so Thanksgiving meal was bacon wrapped smoked stuffed pork loin, SV'd picanha roast, potato salad, spinach salad, herb buttered baguette, and blueberry crisp for desert. (oh and I left out the obligatory french fries for the younger set. Anyway, here's a few pictures . . .
Pork Loin in smoker at 300º with apple to 140º IT:
Seared on CI skillet to crisp the bacon a bit:
And ready:
Picanha SV'd at 135º fo 3 hours then seared on the Smokey Joe:
Cookers:
Large Big Green Egg with a Ceramic Grill Store rack system, and the SnS setup.
Weber Genesis SA-E-330 LP INDIGO with SS Grates, Weber Crafted frame kit, baking stone, griddle (2/3), all from Ace Hardware.
For the first time in a long time I have no kettles as I gave them all away.
Everything Else:
SnS #3 with certificate. I was their first customer.
Sous Vide equipment.
SnS and Thermoworks instant read and leave-in thermometers.
Grill Grates for BGE.
Kingsford Blue Bag, Weber lighter cubes, Weber charcoal chimneys.
Rubs with salt: Meat Church Holy Cow.
Rubs without salt: Home-mixed versions of previously sold SnS Grills Rocky's Rub and Not Just for Beef using their recipe. SPOG.
Spices: Lots of 'em.
Everyone looks happy! So, I'm not familiar with what piranha is. Could you fill us in? Beautiful sear, which is the way I would like the bacon wrap. I assume SV'd is Sous Vide, correct? Thanks for sharing this is inspiring!
Picanha is a cut of beef that's not particularly well known in the US but is quite popular in Brazil (and in Brazilian restaurants in the US). It is also known as sirloin tip cap, rump cap and/or coulotte in the US. It is usually cut into thick slices and cooked hot and fast on a skewer . . . Yes, by SV I was referring to sous vide.
OK I see. You did the stuffed pork loin and also the piranha. I was thinking all the same cut of meat, but now see you did both. Nice job, and thanks for sharing. What did u stuff the pork with?
So, I'm not familiar with what piranha is. Could you fill us in? Beautiful sear, which is the way I would like the bacon wrap. I assume SV'd is Sous Vide, correct? Thanks for sharing this is inspiring!
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