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Off-Topic Discussion
Off-Topic Discussion
Smokers (BBQ - not grilling)
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<blockquote data-quote="Fred W" data-source="post: 1442699" data-attributes="member: 3828"><p>Got about 6” of the white last night. Cleared my own driveway and two of the neighbors while disconnected from my infusion pump. Ground too soft to use the snowblower much. But it should be frozen solid soon. Had to use the rear blade instead.</p><p></p><p>On topic, I have a small pork loin roast to cook on the pellet burner. I don’t have the dedication to break out the offset and sit outside feeding it. I’ll save that activity for warmer months.</p><p></p><p>Dry brined the roast for a while beforehand, and will use my “house pork rub” (aka meathead’s Memphis Dust) laid on kind’a heavy with some olive oil binder. Key for pork loin is getting it off at 140F and let it carry-over cook to 145.</p></blockquote><p></p>
[QUOTE="Fred W, post: 1442699, member: 3828"] Got about 6” of the white last night. Cleared my own driveway and two of the neighbors while disconnected from my infusion pump. Ground too soft to use the snowblower much. But it should be frozen solid soon. Had to use the rear blade instead. On topic, I have a small pork loin roast to cook on the pellet burner. I don’t have the dedication to break out the offset and sit outside feeding it. I’ll save that activity for warmer months. Dry brined the roast for a while beforehand, and will use my “house pork rub” (aka meathead’s Memphis Dust) laid on kind’a heavy with some olive oil binder. Key for pork loin is getting it off at 140F and let it carry-over cook to 145. [/QUOTE]
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Off-Topic Discussion
Off-Topic Discussion
Smokers (BBQ - not grilling)
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