Two weeks ago I defrosted the chest freezer.
It's the perfect time of year as the garage is the ideal place to put all of the contents for 1-2 hours.
Also a great time to take inventory. Found some "lost" stuff … or the stuff that has been buried.
Found a 3 lb pork loin that was close to 2 years in the box. It appears as if the vacuum seal may have been compromised. No problem.
Got it defrosted, then a light coating of EVOO, and some fresh cracked S&P. Let this sit for about 4-5 hours in the beer fridge.
The 18" OTG got the call for this particular cook. Fired up a half chimney of lump (some new, some used). Cherry wood for smoke.
After the pre-heat stage (25-30 mins), the meat went on, and the cooker temp settled in to its sweet spot.
Intakes were open just a smidge. Lid vent open wide, as always.
After about 70 minutes, I got an IT of 116°. That's when I added the second grate …. Intakes went wide open at this stage.
I took a page out of
@Idahawk 's cook-book and placed 2 romaine hearts on it (marinaded in salad dressing). Wrapped in elastic courtesy of
@SixZeroFour .
Also, some broccoli went on the main grate indirect.
The romaine hearts came off after about 25 minutes. Also took off the the pork loin.
Then went direct with the broccoli.
I gotta say that this meal was fantastic.
I have seen recently some posts of grilled cabbage and cauliflower, so I had to give it a go with broccoli. I recommend it.
Thanks for looking.
Topic: Freezer Burned Pork Loin (Read 2001 times)
