I decided to give a go on WSM Santa Maria Style before rain hits Pacific Northwest.
Montreal Steak Spice on beef tenderloin and Salt&Pepper on pork belly.
Fire up WSM with lump charcoal and handful of hickory chips.
Pork Belly in for 15 mins and turned over.
Tenderloin in.
After 20 minutes or so WSM temperature dropped dramatically due to wind and chill, I decided to finish on infrared burner around 3 minutes per side.
Final products were tender, juicy and full of grilling flavor!!!
Montreal Steak Spice on beef tenderloin and Salt&Pepper on pork belly.
Fire up WSM with lump charcoal and handful of hickory chips.
Pork Belly in for 15 mins and turned over.
Tenderloin in.
After 20 minutes or so WSM temperature dropped dramatically due to wind and chill, I decided to finish on infrared burner around 3 minutes per side.
Final products were tender, juicy and full of grilling flavor!!!
