Now I have both of them going! Second one for the wrap and then will throw corn on the cob on the vertical.
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🔥 What's Smoking/Cooking on your Pit Boss?
- Thread starter primeone
- Start date
You know what else is odd?? It is warmer here in Michigan than it is where I used to live in Florida! But no humidity so I am not sweating like a pig!
acroyle724
Active member
4lb pork loin for this evening. Corn on the cob and asparagus going on later.
Corn, broccoli and asparagus.
Still need to sauce up the ribs. Not sure how long the veggies will take but I saw several sites that said 225 for an hour.
Mark38090
Active member
I just put 6 pork loin chops on seasoned with Blackstone Tequila Lime.
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Steve In Pa
Well-known member
What’s the corn on the cob method
acroyle724
Active member
Pull the husk back, not off, pull the silk. Pull the husk back up, soak in sugar water for an hour. After an hour pull the husk back and brush olive oil on the corn, pull the husk back up put it on the smoker at 225 for at least an hour.
Steve In Pa
Well-known member
Thx..it’s on the give it a try list.
Steve In Pa
Well-known member
Similar approach here. The one from a couple days ago ended up at done in 5.5 hours, I pulled one to check then and saw it was ready.
Jimsmokes
Well-known member
Did a pork butt but got busy and didn't grab any pics of it. Here's a shot of my pork belly bites and moink balls.
Jimsmokes
Well-known member
One of my favorites the next day. Cold sliced and heavy mustard on wheat. I'll need at least 6 to 8 slices with bonus points given for end pieces!
touras
Well-known member
Mine too. A meatloaf sandwich with hot mustard and a big honkin slice of red onion, and my favourite IPA.
