Sunday work with pics!

[kathrynn]

I did huge packet of St. Louis Ribs (3 slabs) and a huge pork loin...with a bacon weave.  Everyone loved it.  Didn't take that long either...about 6 hours total.  Tummies were happy!

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• kathrynn
• Sep 3, 2012

Tater Salad

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• kathrynn
• Sep 3, 2012

Homemade BBQ Sauce

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• kathrynn
• Sep 3, 2012

Bacon Weave

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• kathrynn
• Sep 3, 2012

Ribs and Dusted ready for Big Poppa

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• kathrynn
• Sep 3, 2012

HUGE pork loin...my Hubby made a "comment" about this one!  (grin)

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• kathrynn
• Sep 3, 2012

Costco

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• kathrynn
• Sep 3, 2012

Ribs ready to go

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• kathrynn
• Sep 3, 2012

Gail getting the pork loins ready for the weave

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• kathrynn
• Sep 3, 2012

Bacon weave

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• kathrynn
• Sep 3, 2012

Huge!  Had to cut it!

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• kathrynn
• Sep 3, 2012

#1

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• kathrynn
• Sep 3, 2012

#2

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• kathrynn
• Sep 3, 2012

can't wait!

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• kathrynn
• Sep 3, 2012

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• kathrynn
• Sep 3, 2012

OMG...they were soooo good

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• kathrynn
• Sep 3, 2012

#1

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• kathrynn
• Sep 3, 2012

#2

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• kathrynn
• Sep 3, 2012

Got a smoke ringTas

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• kathrynn
• Sep 3, 2012

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• kathrynn
• Sep 3, 2012

Tasted so good

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• kathrynn
• Sep 3, 2012

The spread

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• kathrynn
• Sep 3, 2012

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• kathrynn
• Sep 3, 2012

 

[frosty]

Looks EXCELLENT!

 

[thomas phillips]

ALL of that food looks AWESOME!!! Great Job
 

 

[deuce]

Looks Awesome!!

 

[whtplainssmoker]

Looks great and a very nice weave on the loin.  Did the pork Loin stay moist after 6 hours? What temps were your running?

 

[davidhef88]

It all looks great


David

 

[rubrchickenhead]

bacon-weaved pork loins? looks excellent, as does everything else. thanks for sharing!

 

[jarjarchef]

That is a nice days work..... I love days like that....

 

[raptor700]

     

 Awesome spread 

           

 

[max-paul]

Mouth sure is watering looking at all of those Q views. I too would like to hear about those pork loins.

 

[bmudd14474]

Looks great. Im just jealous that I wasn't invited

 

[kathrynn]

The huge loin was almost 10.5 lbs. Used 2 pounds of bacon for both pieces.(1 lb for each one) The loin was very moist. Temps in the smoker were running 225 to 250. Smoked to a temp of 168....and let rest for about 20 minutes. These were not cut with a fork like the last ones ( were smaller)........ but very good texture and smoke flavor.. Think the tenderness was due to the bulk. Ribs were awesome!

 

[kathrynn]

Was a great weekend

 

[mountainrubs]

Even the beans look good!

 

[shoneyboy]

Oh my!!! You are making me hungry....It all looks delicious….