Hey guys the smoker is fired up and let the smoking begin. I've got an 8lb pork loin roast wrapped in bacon on. Meatballs with Gouda cheese in the middle wrapped in bacon. tropical fruit kabobs to be made later. I'm also working on an apple demi glace for the pork loin. Smoking with apple wood today.
wrapped in bacon getting ready for the grill
Meatball rolled up no cheese yet
stuffed and wrapped and ready
loaded on the grill loin is smelling gooooood
It's been on lil over 2 hours here
finished meatballs
tropical fruit kabobs
pinneapple, banana, mango, papaya with a cocunut millk, raw sugar, cinnamon, nut meg mix brushed on while grilled on hot grill
meatballs already pulled pork loin finally at 150 degrees
sliced pork loin with my own apple glace it was amazing
You know for the sauce it was amazing for a contraption I threw together. Everyone raved about it asking me how I made it and telling me it was the best the had ever had. The meatballs where delicious The only thing I didn't care for was carving aroung the bones. Overall it was a good day only real downfall was the wind today. It kept me on my toe trying to keep temp down. But It was still amazing. Thanks to Chef JJ for the advice from another thread.
wrapped in bacon getting ready for the grill
Meatball rolled up no cheese yet
stuffed and wrapped and ready
loaded on the grill loin is smelling gooooood
It's been on lil over 2 hours here
finished meatballs
tropical fruit kabobs
pinneapple, banana, mango, papaya with a cocunut millk, raw sugar, cinnamon, nut meg mix brushed on while grilled on hot grill
meatballs already pulled pork loin finally at 150 degrees
sliced pork loin with my own apple glace it was amazing
You know for the sauce it was amazing for a contraption I threw together. Everyone raved about it asking me how I made it and telling me it was the best the had ever had. The meatballs where delicious The only thing I didn't care for was carving aroung the bones. Overall it was a good day only real downfall was the wind today. It kept me on my toe trying to keep temp down. But It was still amazing. Thanks to Chef JJ for the advice from another thread.
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