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Recent content by mcmoleman
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Today's Q
Definitely going to try out that Chinese marinade on my next chicken. Looks awesome.- mcmoleman
- Post #4
- Forum: General Discussion
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Sunday pork loin
Just pulled the loin out she was right at 145* after 2 1/2 hours in the smoke. Now she is resting nicely in the oven while the red skins and corn are finishing up -
Sunday pork loin
I've been getting pretty good with chickens and pork butts, so I figured I would try out a pork loin today. Rubbed it down with a mccormicks applewood rub and some extra pepper and smoked paprika. Throwing it in my 30" MES as we speak. Edit: smoking it with hickory chips -
Hello from Michigan
Thanks for the welcome. Dinner was great. I forgot to take a picture of it all done but I got a nice shot of the chefs sample haha. -
Hello from Michigan
Hello and happy Easter everyone! I'm Alan from metro Detroit. Been lurking on the site for a month or two and figured it was time to say hello. Just loaded my 30" MES packed with chicken thighs and drums for family dinner.
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