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)
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Half way:
Done:
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
So how was it?
Sliced:
In a bun:
Sorry for this slacker post...But my energy is low!
Thanks 4 your time!