If Ya Got Em, Smoke Em!!!!

[HunterGKS]

I picked up a nice pork loin Tuesday & decided to smoke it today. I plan to use the indirect
method which will take about 2-2 ½ hours. I used some of my birthday Bone Doctors’ Spice
Blend as a dry rub & will also used my BD cast iron smoke box & BD wood chips which soaked
all night. I put on the rub at about 10:00 this morning & let it sit in the fridge until I was
ready to smoke it.

The smoking was started at 15:00. I turned the loin every 20 minutes. By17:00, it had reached
163 & was good to go. It had a nice, crispy crust & was real juicy inside. I think next time, I
will inject some spices & use a little more rub. I expected a little more spiciness so didn’t use
a lot.

The platter is at least as old as I am & maybe a little older. My parents served a lot of meals on
it over many years.

Thanks again to my niece, Etta, et al!!

[guesswho]

Now I’d be on board with that, less the twigs.

[OLE RASPY]

Looks damn good.

[huntinsomd]

Looks awesome!

[soiltester]

Now I’d be on board with that, less the twigs.

U whimp .. them twigs is great eatin', as all the rest of delicious meal

Jest' don't na' on the plate when you finish

[Hobbes_mobile]

I do like a good pork loin. I'm even a fan of the twigs.

[935]

I'm a fan of hog meat and asparagus also. Looks delicious.

[WoodMoose]

looks good!! Twigs too - heck got a passle of them in the garden for spring cuttings,,,

[HunterGKS]

Now I’d be on board with that, less the twigs.

Try it with butter, salt, & lemon juice. You'll like it!!

OR

BACON WRAPPED ASPARAGUS

INGREDIENTS

2 pounds asparagus divided into 10 bundles about 4 spears each
1 pound bacon
1 tablespoon olive oil
1 teaspoon paprika
½ teaspoon black pepper

DIRECTIONS

Wrap 1 piece of bacon diagonally around the middle of each bundle of asparagus.
Heat a large skillet over medium heat placing the bundles in the skillet, turning until the bacon is fairly crisp on all sides.
Preheat the oven to 400 F.
Place the bundles in a baking dish.
Combine the oil, paprika, & pepper in a bowl.
Brush the exposed tips & bottoms with the oil mixture.
Roast until the bacon is fully crisp & the asparagus is tender, about 8 minutes.


ENJOY!!!!

[HunterGKS]

Looks damn good.

Thx. Tasted that way as well.

[HunterGKS]

Looks damn good.

Thx. Tasted that way as well.

[HunterGKS]

Looks awesome!

Thx. It was all good.

[HunterGKS]

Now I’d be on board with that, less the twigs.

U whimp .. them twigs is great eatin', as all the rest of delicious meal

Jest' don't na' on the plate when you finish

If'n Ronnie put that plate full on his head, his tongue would slap him sillier trying to get to it!!!!

[HunterGKS]

I do like a good pork loin. I'm even a fan of the twigs.

Next time, I think I'll inject it & use more dry rub. I do like the crust!!

[HunterGKS]

I'm a fan of hog meat and asparagus also. Looks delicious.

It was. I wonder how it would be if I wrapped it in bacon!!

[HunterGKS]

looks good!! Twigs too - heck got a passle of them in the garden for spring cuttings,,,

Mine was several weeks late coming up but it has gone nutz the last week or so. I've
ate about all I can stand.

[redarrow]

Looks tasty George. Enjoy. Got a 10 lb butt thawing in the fridge. Probably gonna hit the smoker on Sunday.

[HunterGKS]

Looks tasty George. Enjoy. Got a 10 lb butt thawing in the fridge. Probably gonna hit the smoker on Sunday.

That it was Billie. Good luck with your butt.