Haven't Posted In A While

BayouMark

Computer had to have a heart transplant and is just now out of rehab. Prognosis is for a good full life. So I though I would post a dinner on the egg. It was a stuffed pork loin. Stuffing was peppers, havarti, and mushrooms. Cooked at 400 dome indirect.

Set up and ready to go



On the egg



finished



sliced



nieces loved it

Beli

Mark you've got some pretty customers for that nice cook

BayouMark

Beli,

Thanks for the kind words. Saw your posts from Octoberfest in hotlanta. Great pics, I'll get here one of these days and I bet I'll learn a thing or three

Deplesis

Hey Mark,
Great looking roast. What was the internal finish temp?

Thanks,
Bob

BayouMark

Pulled at 170 internal and rested for 15 minutes :woohoo:

Ross in Ventura

Nice looking loin Mark

Ross

Little Steven

Mark,

Nice cook! Loks like the girls liked it. What did you use the Jack in?

Steve

Bacchus

Welcome back!

Looks like the little critics are pleased.