Recent content by txflyguy
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Kettle Smoked Pork Loin & Beans
Here is my favorite comfort sandwich...grilled pork loin with cheese! Slice the loin paper thin, if you can. -
Kettle Smoked Pork Loin & Beans
Yes, I am open to ideas. Injection could be an option next time. Thanks! -
Sous-vide and smoked chuck roast
Smoked Chuck is an all time favorite of ours! Yours looks real good!- txflyguy
- Post #20
- Forum: Sous Vide Cooking
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Kettle Smoked Pork Loin & Beans
Thanks for all of the kind comments. This was an experiment, having never smoked or grilled a pork loin before. Now I think we can improve on these results, with a little tweaking next time...bacon wrap! -
Kettle Smoked Pork Loin & Beans
The Cooker is a good design. I liked the internal ash catcher much more than the external one. Mine is the econo model. They had two kettles, mine was around $30, in 1979. The upgrade model was more, maybe $35 or $38. -
Kettle Smoked Pork Loin & Beans
You are very sharp! With an eye for detail. The handle says "KENMORE". Bought it in 1979. It is my daily driver. The beans are actually my favorite part of grilling. -
Kettle Smoked Pork Loin & Beans
Yes, we always put beans under the meat. They pick up a lot of flavor from the smoke also. They are a real crowd favorite! -
Kettle Smoked Pork Loin & Beans
I have been experimenting with my charcoal baskets, and using the snake method. If you construct the snake well, you can get up to 14 hour smoke times. When doing this I always use B&B Charcoal. It burns slow, lasts a long time. -
Kettle Smoked Pork Loin & Beans
The crazy thing is the temp control is so easy. And the kettle uses so little coal / wood. I can basically get it dialed in at 250-270 and it stays there. My offset smoker is nice, but requires constant babysitting for temp control. And it burns tons of wood! I really like my kettles! -
Kettle Smoked Pork Loin & Beans
Thanks! We like smoked BBQ beans so much that it’s a staple every time we fire up the grill. -
Kettle Smoked Pork Loin & Beans
It was good. Pork loin is so lean! Actually not that much flavor. I will try a bacon wrap next time. -
Kettle Smoked Pork Loin & Beans
Okay...this was a first time effort for us. Did a 24 hour brine, using beer, brown sugar and salt. Then applied a generous amount of my home made BBQ rub. Placed on the Weber Kettle for about 2 1/2 hours, average temp was 270 F. Pulled at internal temp of 142. Let rest wrapped in foil for an... -
Brisket done how long can it rest safely
We normally rest the brisket in an ice chest with a towel, for a minimum of 6 hours. It is still hot when we slice it. And tender. -
Wagyu Brisket!
It’s the kettle that makes it easy! With B&B charcoal for the snake, this will burn for 12 or 14 hours. With very little baby-sitting of the fire required. Once the kettle comes up to the desired temp of 250, it’s a simple matter of closing down two of the three bottom vents, and leaving the... -
Wagyu Brisket!
I am a "sauce guy", meaning BBQ sauce is always used. But not this time. The brisket stands on it's own, no sauce required (or wanted)! But here is my favorite part...the BBQ Beans! We always place a pan of beans under any meat that is smoking. Leave it there for 5 to 6 hours. Try it sometime...
