Pork loin crusted ‘Hoggzza’

I had 5lb of pork loin leftover from the ‘Bombaflowerspinalone’, thing, I made the other day, & didn’t feel like hack’n up this half with my pitiful knife skills, so I fabricated a pizza crust out of 1/4 inch discs cut from the loin. Common sense (which I selectively ignore when cooking and may explain why I never have any arm hair) would dictate this be done on a flat sheet of some sort for easy post-cooking removal & cutting, but with a sheet on the bottom & the cheese & toppings on top acting like a gasket, there would be no way for the pork to absorb the smoke, then what would be the point? There is also the problem of shrinkage/curling up of the pork while cooking. 2 steps lead to the promise land of full issue resolution:

1) Fan the discs out on a pizza grid overlapping each slice to form one continuous & liquid-proof surface. Add a second grid on top with a little weight & cook 1/2 way.

2) Remove from egg, remove top grid & cover with foil, put back, flip, top, back to the egg till toppings are done.

Yes, I have been drinking again.

The meat preparation, cut, trimmed, pounded a little, fanned, oiled & rubbed:







Grid two added, indirect on the egg at about 400ish till the pork was about ½ done:



About 10 minutes later:



I flipped it & the seasoned top became the bottom ‘crust’, & applied the toppings & returned to the egg:



Helmet cam view:



After about 20 minutes total:



The ‘crust’:



Slices very well all things considered:





The wife called it ‘stupid-good’, I agreed. This may be a good way to get kids to eat nice lean pork with their veggies all in one place. To make it even more fun for kids, make Hoggzza-inos, which would be individual sized (single disc) mini pizzas, have the kids top with whatever they like, you can fit a few on each screen...