Been too busy with end of Summer fun to do a lot of cooking except I made some "sea turtle eggs for a faculty luncheon last week.Today I decided to break out the BGE again and do up a stuffed pork lion. My Sous-chef (Mrs Parallel) prepared it so quickly that there are no pics of the prep but it was rather simple anyways. Pork loin stuffed with sliced apples and brown sugar, rubbed with Dizzy Pig Raging River spice rub.
Then onto the Big Green Egg at 350° indirect with a handful of apple wood providing smoke.
Pulled at 140° internal temp and allowed to rest for five minutes.
Next time we're going to used dehydrated apple slices as the moisture from the fresh apple slices made the brown sugar turn to syrup. It wasn't bad, it just wasn't the desired outcome which was to be a sweet, chunky homemade applesauce in the middle of juicy, slightly maple flavored and spicy pork. It still tasted very good, but I was looking for some bubbly caramelized brown sugar that never happened.