Sunday Busy Sunday

Acn

Did three cooks on the LBGE yesterday, two that ended up as part of last night's dinner, and this one - lunch prep for the week.

I started out with a roughly 6.25 lb turkey breast and got it seasoned up with herb salt and pepper.

Then I got it on the egg, kept the temp to around 275 because we headed out to brunch and I wanted to protect again some temp creep.  It was around 290 when I got back, so I bumped it up to 330 and let it run, flipping a couple of times, until I got an IT of 161.  Pulled it and let it rest:

The skin got snacked on during the afternoon, the meat was sliced and cubed to go on salads for lunch, or turned into turkey and cheese quesadillas for dinner one night.  The breast bone joined two others in the deep freeze and will be turned into turkey stock at some point in the future.

Acn

Next up, I just pulled the drip pan and plate setter and did some onions directly, they went into a salad we served with dinner.  Simple prep; sliced sweet onion, drizzled with olive oil, dusted with salt & pepper, then on directly, flipping and moving around hot spots as needed.  Made some extras; my daughter will eat these if I make a veggie she doesn't like sometime this week.

Acn

I decided to add some more charcoal and enjoy a minute while the fresh VOCs were burning off.

Acn

Last up was the star of dinner, a 6.5 lb rack of pork we had in the freezer.  Seasoned with dizzy dust:
Then on at 325, ended up taking 2-2.5 hours, until the IT was 145.
Pulled it, tented with foil, and let rest about 35 minutes.  No real need to let it rest that long, other than the fact that my mother-in-law called about 5 minutes before I pulled it, and I wasn't going to slice and serve until my wife was off the phone.

Served the pork with a salad we've made a couple of times; there are slices of rutabega that have been brushed with a vinaigrette and roasted as the base, topped with chopped grilled onions.  A sherry vinaigrette is made, then salad greens and chopped pistachios are tossed in that, and then go on top of the rutabega and grilled onions.  It is a really great salad.
Thanks for looking!

cook861

Great looking meal you made 

theyolksonyou

I'm starving. Looks great!

Acn

Thanks @cook861 and @theyolksonyou

hapster

Nailed it from start to finish! Nice job!

saluki2007

Bravo sir!  Great Sunday indeed.

anton

Fantastic, all looks delicious!  



;

Acn

Thanks @hapster, @saluki2007, and @anton