Kinda, sorta anyway. I found a big old pork loin in the freezer from 07/18 that I thawed out, cut in half and seasoned 2 different ways. On the bigger half, I seasoned it with a coffee rub and on the smaller side, I seasoned it with a spicy apple rub. I wrapped them in plastic wrap and let them hang out in the fridge for about 5-6 hours.
I also had some beans soaking and ended up making some bourbon and brisket baked beans. I made some jalapeno mac and corn on the cob to go with it.
I cooked the pork on the Pit Boss Lockhart, gave it a little smoke then seared it for a bit. Got some color on it and closed the sear grate and cooked it indirect until 150. Wrapped and let it sit while the mac was baking and garlic cheese toast was baking.
Stephanie wasn't feeling good so I did all of the cooking for a change. It felt good to cook for her, I don't do it nearly enough anymore.
After resting the meat, I sliced 2 slices of each to compare, dipped into the drippings and plated along with the rest of the meal. I buttered and seasoned the corn with applewood bacon salt.
The pork was outstanding, both were great but the spicy apple was the winner in my book. Steph didn't have much of an appetite but my son I put a big dent in it and we still have a lot left. Foodsaver bags will be out shortly, lol.
