I did some poor man’s burnt ends and a pork loin yesterday with smoked potatoes. The burnt ends were done SPOG style. I think I cut some too small and some too big. Just a couple were cut just right. The smalls over cooked and the bigs undeecooked and the just rights, well, they were just right. My wife mixed up a recipe from Myron Mixon for basic vinegar bbq sauce and I finished the ends in that.
The pork loin was SPOG with a Cabelas Maple Bacon Chipotle Honey rub thing. I cut back a little on the percentage of salt I used and it made a huge difference . I have lunch planned with it all week!
The potatoes just rode the storm for 5 and a half hours. Temps ran between 225 and 250 for about 3.5 and then 275 to 325 for the final two. We are a couple last night, fried a couple with eggs this morning and plan to do a twice baked style tomorrow.
I “converted “ my OK Joes Longhorn 3-1 into a full smoker with a side burner. A 2-1. The difference of having the extra space is crazy! Temps held better by what I can only assume is added air flow. It was a good decision on my part. I bought it used cheap enough and already have a nice grill so it wasn’t the worse thing I will do this week.
The pork loin was SPOG with a Cabelas Maple Bacon Chipotle Honey rub thing. I cut back a little on the percentage of salt I used and it made a huge difference . I have lunch planned with it all week!
The potatoes just rode the storm for 5 and a half hours. Temps ran between 225 and 250 for about 3.5 and then 275 to 325 for the final two. We are a couple last night, fried a couple with eggs this morning and plan to do a twice baked style tomorrow.
I “converted “ my OK Joes Longhorn 3-1 into a full smoker with a side burner. A 2-1. The difference of having the extra space is crazy! Temps held better by what I can only assume is added air flow. It was a good decision on my part. I bought it used cheap enough and already have a nice grill so it wasn’t the worse thing I will do this week.
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