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Wings and a loin. Bachelor night

Started by MikeRocksTheRed, December 21, 2015, 12:25:04 PM

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MikeRocksTheRed

Had Saturday evening to myself. Cooked up a pork loin on the 26er and some vortex wings on my SS Performer.  Injected the pork loin with butter, salt, garlic powder, onion powder, and ginger powder.  Rubbed it with Tatonka dust, cayenne, ginger powder and some montreal steak seasoning then smoked it to 145 internal temp with pecan on a 3X2 snake.  It came out real juicy.  Been eating for lunch in the form of a sandwich with a mayo/cilantro/lime juice/Sriracha mix.  Wings turned out amazing as usual.  Went with the Owens BBQ wing seasoning this time.  No complaints about that!!!!













New vortex tip!  When you are done making wings, remove the vortex and pull coals towards the outer area of the cooking grate to burn off all of the drippings from the wings.  Worked great!









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62-68 Avocado BAR-B-Q Kettle, Red ER SS Performer, Green DA SS Performer, Black EE three wheeler, 1 SJS, 1 Homer Simpson SJS,  AT Black 26er, 82 Kettle Gasser Deluxe, "A" code 18.5 MBH, M Code Tuck-n-Carry, P Code Go Anywhere, 2015 RANCH FREAKING KETTLE!!!!!!

austin87

Interesting combo on that pork loin, sounds really good!

WNC

Looks great!
Good tip on burning off the drippings

1911Ron

Wanted: 18" Platinum any color will work
This is my Kettle there are many like it but this one is mine......

jcnaz

That loin looks awesome! I have to try injecting my next one.
I have done the same thing for the wing drippings. Tried foiling around the Vortex for larger chicken pieces and it worked pretty well.
A bunch of black kettles
-JC

Davescprktl

Nice cook!  Like your kettle family pic.  Esp the kettle gasser.
OKP Crimson, 22" H Code Brownie, SJS Lime, 22" CB Stacker, Red Q2200, Performer Deluxe CB slate blue

"If God didn't want us to eat animals, why did he make them out of meat?"  H. Simpson