Mrs Hikerman brought home (wish I took a pic) a 2.75 lb boneless pork loin roast, which was at least three pieces bound together by silicone netting. I had never seen one of these before, and I also questioned whether the netting would be ok on the grill. My chief advisor said go for it. It got marinated overnight in EVOO, red wine, oregano, and garlic. Pulled from the marinade, dried, and coated with Big Dick's Dry Rub. The PK was chugging away, burning Simple Organics Hardwood Lump. Probably the best quality lump I have used! GG'S were heating then seared the roast while the sweet potatoes were cooking indirectly. These wedges were cut 8/per potato, rinsed, dried, oiled, and sprinkled with Big Dick's CurryUp. Everything took about 50 minutes. Plated and served with a nice garden salad.
Not too bad! The potatoes were excellent with that subtle curry taste!
[attachments deleted after 6 months]
