Justin Posted April 25, 2020 Share Posted April 25, 2020 Direct on weber kettle until 63 days C. Bit of black pepper. They smell fantastic 2 Quote Link to comment Share on other sites More sharing options...
Justin Posted April 25, 2020 Author Share Posted April 25, 2020 Served with weber classic coleslaw. But using red not white cabbage and maple syrup instaed of sugar. At half the rate of sugar. Lovely yummy food.. Quote Link to comment Share on other sites More sharing options...
sotv Posted April 25, 2020 Share Posted April 25, 2020 Looks good, did a pork tenderloin last night for the first time ever. Pork is such a versatile piece of meat with so many different cuts and always seems to turn out well, whatever cut you use 2 Quote Link to comment Share on other sites More sharing options...
Paolo Posted May 19, 2020 Share Posted May 19, 2020 On 4/25/2020 at 7:08 PM, sotv said: Looks good, did a pork tenderloin last night for the first time ever. Pork is such a versatile piece of meat with so many different cuts and always seems to turn out well, whatever cut you use I think pork is so underrated... which is good for us because it keeps the price down 😉 1 Quote Link to comment Share on other sites More sharing options...
Icefever Posted May 20, 2020 Share Posted May 20, 2020 On 4/25/2020 at 7:08 PM, sotv said: Pork is such a versatile piece of meat Must admit Pork is our favourite meat... Ice. Quote Link to comment Share on other sites More sharing options...
Justin Posted May 20, 2020 Author Share Posted May 20, 2020 Doing pork chops again tonight. Got a new book called The BBQ BIBLE by Steve Raichlen and in there is Thai Sweet and Garlicky Pork Chops. It uses fish sauce and sesame oil with rice wine honey and garlic and sugar as a marinade. I have some of those lying around so good to put them into use. Will give it a try. Have some left over cheese sauce broccoli cauliflower form last night, should be interesting! Quote Link to comment Share on other sites More sharing options...
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