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]

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.

Hey, close enough for government work!   Mmmmmmm... Flying unicorn looks mighty tasty.

[teesquare]

Looks great to me Ka!

[veryolddog]

That sure looks good!

Ed

[TMB]

Not bad Big Guy. 

Looks like your really enjoying the PBC.  Don't worry about the camera thing Dee still ain't got it rt either     

[deestafford]

Turtle, Keep your eye peeled on your inbox for a tutorial from me on " The joys and how to take and post beautiful pictures of your cooks."  It should be there any minute now....just wait for it.......it's coming.....just be patient.   

Dee

[muebe]

Looks great Turtle!

I have actually hooked up my igrill to my PBC. The graph showed very even temps.

[Pappymn]

Nice cook sir. Love the hanging meat

[Hub]

I've used my Maverick remote thermo several times with my PBC.  The rebar holes are quite convenient for the probe lead.  The timing instructions on the PBC website work very well for chicken halves and ribs so I don't need it for them, but for hunks of critter that I know are going to heat up differently due to mass and temperature (and where timing won't be a very good indicator of doneness) the remote is a necessity in my opinion.

Hub

[PoppyBill]

Those two pictures tell a lot, like how beautifully the PBC cooked that loin. Had to be very tasty...

[Ka Honu]

... a tutorial from me on " The joys and how to take and post beautiful pictures of your cooks."

Perfect! I'm always ready to learn a new skill from the master.

I've used my Maverick remote thermo several times with my PBC.  The rebar holes are quite convenient for the probe lead.  The timing instructions on the PBC website work very well for chicken halves and ribs so I don't need it for them, but for hunks of critter that I know are going to heat up differently due to mass and temperature (and where timing won't be a very good indicator of doneness) the remote is a necessity in my opinion.

Pretty much the same thoughts I had.  Good to know I wasn't just being paranoid.

[HighOnSmoke]

That looks really tasty and juicy Turtle!

[Sweetbread]

Tasty looking food!  Pork loin on the PBC is amazing!  I did a 4.5 pounder two weeks ago and it turned out very moist and full of that awesome pit taste!