Mark38090
Active member
I was in north Carolina and they served it with a red slaw that was amazing. If you Google it it's made with ketchup, apple cider vinegar, and hot sauce. https://www.asouthernsoul.com/bbq-red-slaw/
🔥 What's Smoking/Cooking on your Pit Boss?
- Thread starter primeone
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quackaholic
Member
I'm thinking a dry slaw with jalapeño and a touch of Sriracha or cholula hot sauce. However I don't want it flaming hot l o l
touras
Well-known member
ANT0407
Well-known member
Sounds fantastic to me
Mark38090
Active member
I'm doing a braided pork loin today. Been running at 250 for a little over an hour and it's looking good.
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quackaholic
Member
Son came through with a delicious spicy slaw to top it off. Recipe to follow soon.
Steve In Pa
Well-known member
Braided pork loin is a new one for me
Steve In Pa
Well-known member
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Mark38090
Active member
Found it on YouTube. Other than the looks it's just a pork loin.
Steve In Pa
Well-known member
I found it too
Interesting and look’s fun to make
Jimsmokes
Well-known member
I've been meaning to do one of these with each strip flavored differently
Mark38090
Active member
Problem i had was the thick end that wasn't cut ran 15 degrees hotter than the other end so it cooked uneven. Not sure why or how to remedy this for the next time.
hankhill11
Well-known member
I brined and seasoned an eye of round, and smoked it for roast beef.
No after picture, but I let it cool over night and then sliced it with my new toy!
No after picture, but I let it cool over night and then sliced it with my new toy!
brewersfan73
Well-known member
First Tri Tip roast ever - it is really hard to find in WI, at least where I usually shop. Picked this one up at Robert's Specialty Meats in Waukesha.
Salt dry brine for 3-4 hours - would have done longer if I had planned ahead. Then sprinkled with garlic, pepper, and a little more salt.
Cooked at 225F for about 1:45 until I hit my target temp of 133F (I was aiming for a little closer to medium), then getting ready to reverse sear.
Flipping it quickly over the flame broiler station:
Pretty good crust and close to medium. It was delicious.
Salt dry brine for 3-4 hours - would have done longer if I had planned ahead. Then sprinkled with garlic, pepper, and a little more salt.
Cooked at 225F for about 1:45 until I hit my target temp of 133F (I was aiming for a little closer to medium), then getting ready to reverse sear.
Flipping it quickly over the flame broiler station:
Pretty good crust and close to medium. It was delicious.
hankhill11
Well-known member
fyi Robert's has some really good jerky in my opinion. If you haven't tried it, ask for a sample or pick some up next time you're there!
