Weber Kettle Club Forums
Cooking & Food Talk => Charcoal Grilling & BBQ => Topic started by: wolgast on March 08, 2013, 10:48:34 AM
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Done dinner style...Bought 2 small loins. Brined 48h. One with a simple black pepper & the other with an tuscan herb one!
Time : 2h(well around that dident check)
Smoke: Oak
Temp: 220-240f
Not mutch to say:
Here we go!
New light AKA the sun(faded effect..cloud)
¨(http://img41.imageshack.us/img41/8848/013tlf.jpg) (http://imageshack.us/photo/my-images/41/013tlf.jpg/)
Half way:
(http://img27.imageshack.us/img27/9974/041dk.jpg) (http://imageshack.us/photo/my-images/27/041dk.jpg/)
(http://img194.imageshack.us/img194/8703/018dxo.jpg) (http://imageshack.us/photo/my-images/194/018dxo.jpg/)
Done:
(http://img845.imageshack.us/img845/5230/070tx.jpg) (http://imageshack.us/photo/my-images/845/070tx.jpg/)
Made a spread! Copyed from Solaks smash burger links.(think this is from the in and out burger) Awesome try it!
half a cup of mayo
1 tablespoon of catsup
1 teaspoon of white wine vinegar
2+2 tablespoon of capris/chopped picles
(http://img11.imageshack.us/img11/6765/134ocl.jpg) (http://imageshack.us/photo/my-images/11/134ocl.jpg/)
So how was it?
(http://img35.imageshack.us/img35/4474/086ri.jpg) (http://imageshack.us/photo/my-images/35/086ri.jpg/)
Sliced:
(http://img163.imageshack.us/img163/4517/119wr.jpg) (http://imageshack.us/photo/my-images/163/119wr.jpg/)
In a bun:
(http://img96.imageshack.us/img96/4338/150xr.jpg) (http://imageshack.us/photo/my-images/96/150xr.jpg/)
(http://img195.imageshack.us/img195/6347/172mq.jpg) (http://imageshack.us/photo/my-images/195/172mq.jpg/)
Sorry for this slacker post...But my energy is low!
Thanks 4 your time!
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Man it's no meat Friday for my house so this looks Extra good to me right now!!!
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Nicely done!! Great shot of the taste tester!!
Sorry about the no meat Friday, Bob. Looks like I get your share!
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Just showed my wife these pics. Pretty sure a meat slicer is in our near future!! Thanks for the help, wolgast!!
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Looks very good. They just look a little lonely all by themselves on the WSM. I would have added some sausage or a fatty or two to take advantage of the smoke. Even just spreading some bacon across the grates to have it crisped up and ready to use without splattering grease all over the stove and with the benefit of some smoke flavor.
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So it was 48 hrs. WET brine, then a matching crust for each?
Looks grand, really nice, almost like a deli turkey roast...... ;D
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That looks awesome!
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Buck: Yea 3l water / 2Dl salt / 1 tablespoon sugar. Then after a fast rinse i added the spices.
Hank: I know. I really need to think ahead. But then again its only charcoal. And i only had a small fire going. But some Pig candy would fill out that empty grate 4 sure! 8)
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Hank: I know. I really need to think ahead. But then again its only charcoal. And i only had a small fire going. But some Pig candy would fill out that empty grate 4 sure! 8)
After making a couple 11th hour trips to the grocery for exactly that reason, I got some roll sausage and brats in the freezer so I have them when I need them. ;)