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Smoked pork loin, garlic Parmesan sweet potatoes and broccoli. Eating gods on a Tuesday night!
ED914EDF-4A9D-4CF7-9AB0-D379B6432D11.jpeg
 
Jim6820 said:
Tri-tip went on the Trailblazer about a half hour ago at 180F (LO). Grill had been pre-heated for 30 minutes. Using the new Meater 2+ for temp monitoring with my TW Thermapen One for verification. The Signals is sitting this one out as I turn my tri-tip at 30 minutes to even out smoke and crust, and the cables can be a pain for doing that. After an hour at 180F, I will bump grill temp to 450F and will flip tri-tip end-for-end every 15 minutes until IT is 132F. Total cook time should be just about 2.5 hours.

View attachment 21440

Seasoned with Jim’s Brisket Rub (my own SPOG+ concoction) over a yellow mustard binder about 4 hours ago and kept refrigerated until it went on the grill.
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I love the look of it and really like the process you’re using.

…and here I was thinking I’m the only bbq’r using a mustard slather/binder on pretty much everything. 🤭
 
MOSmoke said:
Smoked pork loin, garlic Parmesan sweet potatoes and broccoli. Eating gods on a Tuesday night!View attachment 21441
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I’m intrigued by “garlic Parmesan sweet potatoes”. Being a SC Lowcountry homeboy, I could get run out of town for putting anything other than brown sugar, cinnamon, and butter on sweet potatoes…and marshmallows if it’s in a casserole dish. 🤭
 
epcotisbest said:
Minus the crackers of course.

View attachment 21468
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Our SC Lowcountry family calls this “Palmetto” brand of pimento cheese as “crack cheese” (all flavors are good). It’s served at pretty much every family gathering.

I’m gonna throw something crazy out there. I went to a wedding in Wrens, GA many years ago. Very nice reception with very nice food. Interestingly, they serve pimento cheese with vanilla wafers! It must be a thing in that area/region. And it’s actually a good taste contrast. It burst my bubble that Nilla Wafers are only good for Banana Pudding. 🤷🏼‍♂️
 
TheRicker said:
I’m intrigued by “garlic Parmesan sweet potatoes”. Being a SC Lowcountry homeboy, I could get run out of town for putting anything other than brown sugar, cinnamon, and butter on sweet potatoes…and marshmallows if it’s in a casserole dish. 🤭
Click to expand...

That's the only way I will eat sweet potatoes, and HEAVY on the butter and brown sugar. :)
 
TheRicker said:
Our SC Lowcountry family calls this “Palmetto” brand of pimento cheese as “crack cheese” (all flavors are good). It’s served at pretty much every family gathering.

I’m gonna throw something crazy out there. I went to a wedding in Wrens, GA many years ago. Very nice reception with very nice food. Interestingly, they serve pimento cheese with vanilla wafers! It must be a thing in that area/region. And it’s actually a good taste contrast. It burst my bubble that Nilla Wafers are only good for Banana Pudding. 🤷🏼‍♂️
Click to expand...
Happy birthday! The older the bull the stiffer the horn. Lol
 
That’s similar to the way I cook then. It’s our favorite beef recipe
 
I mentioned this steak earlier this week, but I never posted a follow-up. This is a 2.42# prime porterhouse cooked sous vide, then finished on the grill. I took the fillet side, the wife took the rest! We were both pretty happy. BTW, the wife is not a big fan of medium rare steak, so this was cooked to 120°in the sous vide then finished on the grill as hot as I could get it. Also testing my newest MEATER 2+ and worked wonderfully. Seasoning was the new Blanco rub from Meat Church.


IMG_2133.jpeg
 

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