I'm starting to get crazy with these pictorials of my BBQ adventures, but it's fun and I think the masses here enjoy them.
So, a little back-story here. The Wife and I love doing pork loins and this was about the best I have done to date. Reason one is I found a great pork rub here on the Smoking Meat Forum, it can be found here ( http://www.smokingmeatforums.com/t/129563/pulled-pork-dry-rub )
I also made a batch of Bitch's Beans. Yes, you heard me right. The back-story on that is I had a very good friend for years, we don't communicate anymore because he is a a**hole and a bad human being and I hope a meteor hits his house, where ever the heck he lives now. But, back when we were tighter than brothers, he had this bean recipe, it was from his evil step-mother whom he hated and she hated him back equally so he simply referred to her as, The Bitch. Hence the recipe became from there ever after as Bitch's Beans.
After two hours of pecan smoke sprinkled with some mesquite chips it was time to wrap the loin with some extra rub and apple juice. And yes those are potatoes on the upper rack, rubbed with olive oil.
Bitch's Beans Recipe (easily doubled if need be)
53oz Pork & Beans (Van Kamps preferred)
1-1/2 cups Light Brown Sugar
2 teaspoons Coleman's Dry Mustard (subbing wet mustard is not good)
12oz sliced bacon
1 cup Ketchup (or Catsup)
1 cup Chopped Onion (very fine)
1-1/2 teaspoon Baking Soda
In the dutch oven combine the beans, mustard, sugar, ketchup and onion.
Cut up the bacon into small pieces about an inch square or so, this is easier when the bacon is frozen.
Add bacon and stir in baking soda.
Cook at 350 degrees for 2-1/2 hours, this can be done on the grill or in the oven.
If you do double the recipe a standard dutch oven will spill over, try it in two batches or put a lined pan underneath and coat the outside of the dutch oven with shortening, makes clean up a little easier.