Rack-O-Pork, Two Butts, and some shorties

tarheelmatt

Did the pork on 12/24 and cooked the butts and such on 12/25. 
Pork was SV at 140° (ish) for 1.5 hrs, then finished on the Egg. 


1 - 








2 - 



3 - 




4 - 



5 - 



6 - 

pgprescott

Great food and great pics!

JohnInCarolina

Looks great as always Matt!  How did the SV pork come out?

tarheelmatt

JohnInCarolina said:

Looks great as always Matt!  How did the SV pork come out?

It was very moist and tender, but lacked some flavor.  

theyolksonyou

tarheelmatt said:

JohnInCarolina said:

Looks great as always Matt!  How did the SV pork come out?

It was very moist and tender, but lacked some flavor.  

Had the same outcome. Egg wins for flavor. 

JohnInCarolina

tarheelmatt said:

JohnInCarolina said:

Looks great as always Matt!  How did the SV pork come out?

It was very moist and tender, but lacked some flavor.  

Did you season the pork at all before SV?  Add any aromatics?

northGAcock

Nothing more to say.

Photo Egg

Damn, they all look fantastic...

tarheelmatt

I did.  Used some rosemary, salt, pepper, season salt.  

bhedges1987

/bow

StillH2OEgger

Rack of pork is one of our favs. That all looks superb.

tarheelmatt

tarheelmatt said:

I did.  Used some rosemary, salt, pepper, season salt.  

@JohnInCarolina

bgebrent

Looks great Matt!!

DMW

Looks great Matt, I have half a rack on my small right now indirect with pecan wood.

JohnnyTarheel

Looks nice ... love the variety!!

pasoegg

really like the loin with bones pics....I tend to not get enough seasoning on that type of cut....but when it's right it's a three run dinger!!!!