Trying something a little different on the grill for Easter this year, since EVERYTHING about Easter seems to be a little different this year.
A twin pack of pork loins:
#1 cream cheese & shredded colby jack, Big Jim green chilies, wrapped in bacon, with Tony’s to season.
#2 Shredded mozzarella & parmesan, spinach, and Meathead’s Simon & Garfunkel rub inside & out.
Both were coated in olive oil, then put on the 26er with an experimental “Faux & Sear” setup made from my DIY larger charcoal basket & a couple disposable Blackstone foil pans. Seems to be holding a steady temp so far. We’ll see...
-Jed