Good Afternoon of Eggin

Mattman3969 · August 2019

Rubber the Pork Roast with Garlic, Rosemary,Thyme and Sage mixed in some EVOO and melted butter. The protein was dry brined with salt for 3 hrs

Image: https://us.v-cdn.net/5017260/uploads/editor/2g/549mpee6j6u9.jpeg

Ran it at 250 indirect till it hit 142.

Cooked some CI taters and squash on the gasser

Edibles

While the small was occupied with my supper the large was cookin for my grandkids

Quarters on left rubbed with 50/50 DP Dizzy Dust and Bad Byron’s On the right was Tsunami Spin

And legs because you just can get enough leg

Image: https://us.v-cdn.net/5017260/uploads/editor/ou/5siz56sqpl3p.jpeg

After the small was emptied of our meal the half a pork loin rubbed with Happy Nancy went on

Then pulled the Woo and seared once it hit 140°

All the grandkid food vac packed and ready to travel. They also get the other half of the loin that has been sliced and seasoned before everything went in the freezer I figured they could pick their own flavors for atleast some of the meat

Image: https://us.v-cdn.net/5017260/uploads/editor/2f/2s6n3z11zmhb.jpeg

Biggreenpharmacist · August 2019

Damn fine job there!

MrCookingNurse · August 2019

Amazing. Wow

lousubcap · August 2019

Cooking machine right there. Even with only one shot of the famous diamond plate being pressed into service you really raised the bar across the board. Nothing like infusing the grands with that quality of food.

Cafeteria groceries are gonna be hard to choke down in the future.