Well took a few weeks but the new little mini is ready for the maiden cook. First the background. Got the SJG from a fellow grillfella here in the great white north group of MN. Chad, another member supplied the pot, the super paint job, and ready to use. Then I finished it off with stainless hardware and brass acorn nuts for bling. Got a WSM grommet for probes.
Finished and waiting to cook
Decided to do a pork bomb(fattie) as I had all of the fresh produce and meat waiting to go. Started off with a bacon weave. The bacon is from a local organic farmer / butcher. It is a nice thick cut (1/8 inch) chipotle - cranberry flavored variety. It is a proper meal in its own right. So off we go with a pound of pure pork goodness.
Next, a Berkshire pork loin from the same butcher, 1 pound, fileted and pound to 1/4 and seasoned with my homemade rub.
Finished up to build with spicy Italian sausage from, you guessed it, same local butcher, pepper jack cheese, fresh rosemary, time, garlic, pepper jack cheese, fresh picked organic green onions and fresh picked peppers. Ready to roll.
All nicely rolled and ready for the cook
Out cookin on the little guy
Even in the breeze and 40° weather, holding nicely at 290. The maverick keeping watch
While waiting, have to have the good stuff to set the mood. Jim beam special editions brought home from my trip to Bourbon County, KY in August. Smooth as glass A very important part of a good cook.
Stay tuned for the slicing. Temp to 145. Pulling at 150.
Topic: Pork Bomb - first cook on the mini (pic heavy) (Read 1402 times)