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When unicorns fly…
Ka Honu:
Well not really a unicorn, just five-pound bone-in pork loin roast and an uncooperative camera. And not really flying, just suspended from the rebar in the PBC.
Brined overnight. I considered stuffing but I'm not yet familiar enough with the PBC to go there so I threw on a bunch homemade rub (mustard, olive oil, Creole seasoning, thyme, rosemary & garlic) and tied it up (the meatcutter had done some kind of "make it easy to separate into chops" thing) .
"Launched" it over the coals and sat back. It occurred to me that I hadn't seen anyone use a remote thermometer in the PBC. Doesn't mean no one has, just means I hadn't seen it. I wondered if there was a reason (like disturbing some "mysterious balance" in the built-in air flow) so I threaded my Maverick through the rebar holes to see what would happen. Seems to have worked out fine.
Came up to 150° IT in a little over two hours. Rested for 20 minutes and plated with stir-fried green beans & mushrooms.
The only photos that came out at all…
According to SWMBO and our guests it was moist, tender, tasty - another PBC success (except for the part about not getting the camera to work - I'll try again with a brisket sometime soon)!
Pam Gould:
Wow..looks good and juicy to me. Kinda likeing that thing are ya? Glad you got it. Enjoy. Pam .☆´¯`•.¸¸. ི♥ྀ
sliding_billy:
Looks good from here.
TentHunteR:
--- Quote from: Ka Honu on October 15, 2013, 03:08:47 AM ---Well not really a unicorn, just five-pound bone-in pork loin roast and an uncooperative camera. And not really flying, just suspended from the rebar in the PBC.
--- End quote ---
Hey, close enough for government work! ;) Mmmmmmm... Flying unicorn looks mighty tasty.
teesquare:
Looks great to me Ka!
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