Posted by johngl
Pork loin can be a little fickle: it’s rather lean and can dry out amazingly quickly when cooked conventionally.
These were cooked sous vide (in separate bags) for 4-5 hours at 131°F. They’ve been in the freezer for a couple of months, so I thought it time to finally smoke ’em. Continue reading
This latest adventure in live fire cooking came about rather innocently. I needed a way to get a bigger fire out of this (double-sided) fireplace.
The grate was too low to keep larger stacks of logs from rolling out so I set upon building a cage to hold the logs in (see above). It’s made from steel and bolts I picked up at a local hardware store and measures 36″ wide x 18″ deep x 18″ tall. Continue reading