Cold Weather Throwdown

 A hearty breed here, for sure. As for me? I conceed. Too cold for me. I must be getting old...

   Jim

Okay just lit the Egg.. Be gentle lads this is NC..

Moving a little down south.

I'm going to hit on a few different posts from the past month or so.



Smoking some bacon, second batch today. It's been hours. I'm freezing.

Drinking Jack and Coke.

Just bought the offset smoker from Home Depot for $85 after tax due to the Brinkmann bankruptcy.

The thermo is cheap, so below 32 it registers as LLL apparently.

The fluffy friend is named Swinney. After Dabo Swinney. She is also freezing.

The cup of ice is at ambient temp. Promise.

Thinking about a smoked meatloaf. The struggle is real. 

Just got finished washing my truck, almost broke a sweat

19 degrees here and had a chuck roast on the egg for 7 hours.  Just about ready to eat.

johnmitchell said:

Ok time to eat....

John, that looks absolutely amazing.

tarheelmatt said:

Wow, John! Wow. 

Thanks Matt.. Everything was top notch, the lobster was insane..  

I started mine today, the temp was well below freezing.iIt does not get this cold in Kentucky very often. So I thought I would break out the minimal for the cold weather throw down. I was hoping It would gather some extra credit.
I decided to bust out a pork loin I had been marinating in pineapple juice and Teriaki sauce. I had it in the bag for 24 hours.


The wines I chose for the meal, was a white French Burgundy, possibly the best I have ever had, and a French red from the southern Rhone, which was a blend, featuring merlot, cab, Syrah. Petit Syrah, and a few others. This vin master produces only 50 cases of this wine per year, and I always get a case. It never lasts too long.

I used my own rub, and allowed it to sit out while I prepared the sides; roasted broccoli, and potatoes au gratin.
for the au gratin, I used idahos sliced paper thin and stacked, one large sweet onion, shredded into a paste, Kaise and extra sharp cheddar cheese, seasoned to taste.


I placed the pork loin on the low and slow, 225F. The MM did a solid!

250F for three hours, smoked with apple and pecan.
Tender, and delicious all off the MM.

@johnmitchell  thank you my friend, yours is the winner of the throw down by far!

johnmitchell said:

Ok time to eat....

That, good Sir, looks amazing! 

@SmokingPineyYou have until 9pm I think.