Well, you and NortheastAl convinced me, put in the order today on Amazon, should have the slicer on Saturday. Guess I'll have to pick up a roast, oh darn.
I seen a guy on TV, the one that thinks he's a big star, with the big hair He butterfly'ed a pork t/l and did a bunch of other stuff to it (on the smoker), it sure sounded good. I like that cut but it need's help in the flavor dept. that I haven't figured out yet. My next one is an "eye round", I'm looking for a simple pit beef type sammies Any tips?
I did mine with just salt pepper and garlic powder. Smoked it with pecan. Took it to 130° then overnight in the fridge. Sliced it on the slicer real thin and we had the Sammie’s on club rolls with mayo.
Here is my dinner tonight, peppercorn and fine herb pork loin end chops as well as bacon wrapped turkey medallion with a smoked potato with butter as my side. I eat a lot of greens in my house so tonight it was all about the meat, cooked over Cherry. A bit overdone but thats ok, it was all nice and juicy. I was going to put away the axe and stuff for the pic but thought about where I was sharing this.
The oil and mix makes for a good sauce after it’s all done!!!! What kind of grill/smoker is that? Looks like a nice set up Only a slight lean
Its a charcoal bbq made by Tera Gear. Ive never owned a charcoal bbq before as Ive always used propane ones. My wife knew I was wanting one to cook over wood and found this one on facebook for $50 still in the box. I like the adjustable tray although I find it a bit small but thats ok. I have a Bradley smoker for when I want to do a serious smoke and this one is great for barbecuing over wood. Yeah I havent checked it out yet. I tend to lean them inwards slightly to compensate for any outward push so not sure if its just the angle seen by the camera or my stacking.
Yeah me to. Its a bit awkward when loading additional wood but I guess way easier than removing the grills above. Its been a fun toy.
