This months Throwdown got me into a gravy mood! We were getting ready for a long family trip back to Iowa and wanted to clear out a few things so I had a brisket going for road snacks and future chili, but went with a pan gravy tenderloin for pre departure diner. Basic S&P rub on the pork and leftover rubs for the brisket.
I’ve been starting on Traeger, then moving to wood burner when things mellow a bit lately. Also rendered some trimmings for smoked tallow
Pork went on about 8 hrs after brisket. Then moved brisket to the BelFab where CI was getting ready with onions, garlic, and potatoes in bacon grease for pork in beer braise.
Finally pork nestled in. I went with an uncovered braise as an excuse to drink beer and add more liquid as needed. Temps never went above 250. Brisket juice kept basting the pork and potatoes
Once IT of pork was 140, pulled the pan and too the pork out to rest. Also removed the vittles. Put on low heat to make gravy, sliced up pork and put it all back in the pan to let people eat up!
Plate shot:
Good last home meal before a few days of road food! Happy Thanksgiving!
I’ve been starting on Traeger, then moving to wood burner when things mellow a bit lately. Also rendered some trimmings for smoked tallow
Pork went on about 8 hrs after brisket. Then moved brisket to the BelFab where CI was getting ready with onions, garlic, and potatoes in bacon grease for pork in beer braise.
Finally pork nestled in. I went with an uncovered braise as an excuse to drink beer and add more liquid as needed. Temps never went above 250. Brisket juice kept basting the pork and potatoes
Once IT of pork was 140, pulled the pan and too the pork out to rest. Also removed the vittles. Put on low heat to make gravy, sliced up pork and put it all back in the pan to let people eat up!
Plate shot:
Good last home meal before a few days of road food! Happy Thanksgiving!