Fritzo
Lifer
Here's the schedule if you'd like to attend:
12:00am May 28th- Arrive home from work, place 13LB pork loin in brine overnight (brine consists of water, sugar, and salt)
8am- Remove pork from brine, rinse, then cover with a mixture of:
olive oil
chopped thyme
chopped basil
minced garlic
chopped parsley
kosher salt
ground pepper
(I grow fresh herbs in a window garden- best way to go!)
Will place pork loin in sealed container and place in the 'fridge.
9am- Soak 5-6 large chunks of wood in water. I get a supply of fruitwood from a buddy down the street that has an orchard. It's a combination of cherry and applewood.
10:30am- Place wood in smoker box of my old buddy The CHAR-GRILLER SUPER PRO (bow your head when speaking it's name) Surround with some charcoal. Place a pile of small wood chips underneath the wood and ignite with a fireplace match (lighter fluid is for sissies).
11:00am- Place pork loin on a makeshift foil pan on rack. Set dampers and chimney on the grill to get temperature around 300F. Fill a can with apple juice and place it on the rack inside the grill to keep the air moist.
12:00pm- Make famous baked beans in my favorite cast iron pot, put them on the grill next to the pork loin.
12:30pm- 5:00pm- piddle around the yard doing NOTHING but drinking beer, getting a tan, and maintaining the fire. If wife says anything, use excuse that you need to maintain the fire so it's at a consistant temperature 😉
5:00pm- stir beans, then heat up the THE WORLD'S BEST SAUCE in a small pot. (Seriously- I have a case of this stuff shipped in every spring and the neighbors think I have some secret recipe homemade BBQ sauce 🙂 ). Baste pork loin with warmed sauce for the next hour or so.
6:00pm- Heat fresh sweet corn in boiling sugar water for 10 or so minutes. Make corn bread too!
6:30pm- Make fire in patio firepit and eat like crazy until I pass out from tastebud over-stimulation.
12:00am May 28th- Arrive home from work, place 13LB pork loin in brine overnight (brine consists of water, sugar, and salt)
8am- Remove pork from brine, rinse, then cover with a mixture of:
olive oil
chopped thyme
chopped basil
minced garlic
chopped parsley
kosher salt
ground pepper
(I grow fresh herbs in a window garden- best way to go!)
Will place pork loin in sealed container and place in the 'fridge.
9am- Soak 5-6 large chunks of wood in water. I get a supply of fruitwood from a buddy down the street that has an orchard. It's a combination of cherry and applewood.
10:30am- Place wood in smoker box of my old buddy The CHAR-GRILLER SUPER PRO (bow your head when speaking it's name) Surround with some charcoal. Place a pile of small wood chips underneath the wood and ignite with a fireplace match (lighter fluid is for sissies).
11:00am- Place pork loin on a makeshift foil pan on rack. Set dampers and chimney on the grill to get temperature around 300F. Fill a can with apple juice and place it on the rack inside the grill to keep the air moist.
12:00pm- Make famous baked beans in my favorite cast iron pot, put them on the grill next to the pork loin.
12:30pm- 5:00pm- piddle around the yard doing NOTHING but drinking beer, getting a tan, and maintaining the fire. If wife says anything, use excuse that you need to maintain the fire so it's at a consistant temperature 😉
5:00pm- stir beans, then heat up the THE WORLD'S BEST SAUCE in a small pot. (Seriously- I have a case of this stuff shipped in every spring and the neighbors think I have some secret recipe homemade BBQ sauce 🙂 ). Baste pork loin with warmed sauce for the next hour or so.
6:00pm- Heat fresh sweet corn in boiling sugar water for 10 or so minutes. Make corn bread too!
6:30pm- Make fire in patio firepit and eat like crazy until I pass out from tastebud over-stimulation.
