dinner tonight

[Jim Fitzgerald]

I took every ones advice on my pork roast and took it out when internal temp was about 145/148 and man it was so juicy and tender. Now my other one was juicy and tender but not like this one. The Asparagus was coated in olive oil Parmesan cheese and some non salt seasoning and done on the top rack left open to smoke this time. Thanks for all the helpful advice my Friends, So Glad I found this site!!

 

[noboundaries]

Looks juicy and delicious!

 

[weedeater]

Looks really juicy!
Great looking meal.

Weedeater

 

[ksblazer]

Looks good. 145 to 150 seems to be the sweet spot for making juicy pork loins and tenderloins.

 

[dcecil]

That looks awesome

 

[SonnyE]

Oh Boy!
I like that, Jim!
I might just have to get me some pork loin to cook up for myself.
The wife isn't so crazy about Pork. But I used to live with a bunch of friends and about once a week Chuck would do a pork roast on the rotisserie on the BBQ with garlic gloves stabbed into it, S,P,O, and Granulated Garlic rubbed.
Sooo Good!
And asspergrass is delicious that way!

 

[bdskelly]

Awesome meal Jim! Like! B

 

[GaryHibbert]

Looking real good from here Jim. The meat came out beautifully.
POINT
Gary

 

[trillo15]

Looks really good.. can taste the juiciness from here!

 

[gmc2003]

My view looks really good.

Point for sure.

Chris

 

[Smoke23]

Looks great!