Wings and a loin. Bachelor night

[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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[austin87]

Interesting combo on that pork loin, sounds really good!

[WNC]

Looks great!
Good tip on burning off the drippings

[1911Ron]

Looking good!

[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.

[Davescprktl]

Nice cook!  Like your kettle family pic.  Esp the kettle gasser.