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Pork Loin &ABT (Pic Heavy)
dagriller
Posts: 74
My first Pork Loin and ABT. I had to research what an ABT was, then it sounded good for an appetizer. Pork Loin brined for 24 hours with an Alton Brown modified version. This was a bad cook, new recipes, new adjustable rig, and new program for CyberQ wifi. I had all kinds of issues, not sure if it was the rig, iPad app, or just me. In the end, it was an amazing dinner. My wife also tried two new recipes for sides, which turned out great! ABTs were made with little smokies and a few with Chorizo, both types were great.
LBGE Johns Creek, GA
Comments
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Looks good. The journey is half the fun, no matter how many things "go wrong."
Ball Ground, GA
ATL Sports Homer
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Trouble or not, it looks great! I am going to amazon now to see if I can find one of those briner buckets.Maumelle, Arkansas
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Abt drippings on pork loin? Genius!LBGE& SBGE———————————————•———————– Pennsylvania / poconos
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That looks heavenly...
=P~SBGE December 2012 • XLBGE December 2013 • Yoder YS640 JulyLocation: Jasper, Georgia -
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Very nice!They/Them
Morgantown, PA
XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer - PR72T - WSJ - BS 17" Griddle - XXL BGE - BS SS36" Griddle - 2 Burner Gasser - Pellet Smoker -
Lil Smokies in an ABT is great, Love em.
Pork looks mighty fine as well.
XL BGE, 22" Weber Red Head, Fiesta Gasser .... Peoria,AZ -
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Great looking meal. A little tip, if I may, don't slice off the end of the jalapeno. Doing that leaves a way for the cheese to escape when it melts (depending on what kind of cheese/cheese blend you use). Keeping the end on and just removing the seedds and membranes leaves you with more of a canoe type shape that keeps the cheese in, if that makes sense.
Rowlett, Texas
Griffin's Grub or you can find me on Facebook
The Supreme Potentate, Sovereign Commander and Sultan of Wings
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Thanks for the tip, makes perfect sense. I will try that next time.Griffin said:Great looking meal. A little tip, if I may, don't slice off the end of the jalapeno. Doing that leaves a way for the cheese to escape when it melts (depending on what kind of cheese/cheese blend you use). Keeping the end on and just removing the seedds and membranes leaves you with more of a canoe type shape that keeps the cheese in, if that makes sense.LBGE Johns Creek, GA -
Very nicely done!Bristow Virginia XL&Mini One of the best feelings in life is watching other people enjoy the food I cooked!
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Thanks for the comments, always learning, attempting to make each better.LBGE Johns Creek, GA
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