And there just happens to be a "Live Fire-Grilled" throwdown going on right now.
So I picked up a couple of cheap pork sirloin roasts from the store. Pork sirloin comes from the "south end" of the pork loin and doesn't always offer the best quality meat. But for this project I thought it would do fine.
Cured the porkers in Tenderquick, brown sugar, black pepper, and chipotle pepper for 9 days. A quick soak and then coated them in this mix (three parts Mad Hunky and one part pepper) that I gave a spin in the Magic Bullet to make it a fine powder.
Got the pork on the spinner with just enough coals and peach wood to keep the lid temperature below 150. Coals are on one side of the grate and the rest is covered with foil to direct all the air towards the coals. Rode there for 90+ minutes.
Bumped up the temps to 225 for another 90 minutes.
Around 3.5 hours I increased the coal bed and added some more peach wood to get the fire I wanted. Sprayed the pork with duck fat and continued spinning with the lid off for the remainder of the cook..
IT of 150 and I said done enough.
Rested the porkers and then chilled them (uncovered) overnight.
Then they met up with my P.O.S. slicer.
Built a sandwich with Italian bread, Havarti cheese, BACON, and a pile of pork.
And its time to eat.
Pork turned out extremely tender and tasty. A bit sweet. A little spicy. And plenty smoky.
Man, I just love cooking with fire. So many fun options.
Thanks for checking out my cooking.
So I picked up a couple of cheap pork sirloin roasts from the store. Pork sirloin comes from the "south end" of the pork loin and doesn't always offer the best quality meat. But for this project I thought it would do fine.
Cured the porkers in Tenderquick, brown sugar, black pepper, and chipotle pepper for 9 days. A quick soak and then coated them in this mix (three parts Mad Hunky and one part pepper) that I gave a spin in the Magic Bullet to make it a fine powder.
Got the pork on the spinner with just enough coals and peach wood to keep the lid temperature below 150. Coals are on one side of the grate and the rest is covered with foil to direct all the air towards the coals. Rode there for 90+ minutes.
Bumped up the temps to 225 for another 90 minutes.
Around 3.5 hours I increased the coal bed and added some more peach wood to get the fire I wanted. Sprayed the pork with duck fat and continued spinning with the lid off for the remainder of the cook..
IT of 150 and I said done enough.
Rested the porkers and then chilled them (uncovered) overnight.
Then they met up with my P.O.S. slicer.
Built a sandwich with Italian bread, Havarti cheese, BACON, and a pile of pork.
And its time to eat.
Pork turned out extremely tender and tasty. A bit sweet. A little spicy. And plenty smoky.
Man, I just love cooking with fire. So many fun options.
Thanks for checking out my cooking.
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