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Well the weather today was nicer than predicted, so I smoked today and can hit the links on Sunday. Everyone loved it. Thanx Dutch the sauce is awesome The Garlic came out excellent I hope it freezes well. Here are some pics.
i know i know............aps are good...........i just have never been able to do the dark greens........spinach........aps..........broccili ........even califlower.........drove my mom nuts growing up.............aps are good tho.........drowned in cheese sauce..........my wife LOVES these veggies......
Yes it is in the taters, well 1 head of it is. The rest will be vacupacked and frozen.
Thanks for the good reviews everyone. Everyone here went nuts over it; Both the loin and the taters. And just like in the forum, I got mixed reviews on the asparagus. lol
It was a whole 10 loin cut in half I used my own rub but this time I added some ground apple chips to the rub. I smoked it with apple and sugar maple at around 230-240 for 6 hours. I took it out at 165.
The smoker works great. My only problem is that at anything below 235 degrees I don't get a good burn on the wood. I am thinking about lowering the smoke box a little, to bringing it closer to the flame.
Tonight; Cuban sammies with some of the leftovers.