Quote:
Originally Posted by Fire Me Boy!
So...... whatcha makin'?
I did a pork loin I had in the freezer today. Spiced it up really good with a jerk blend I use on chicken occasionally, pre-seared it, and put a little butter in with it. I'll finish it probably Wednesday for dinner.
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We are doing a teriyaki pork tender loin tonight, don't need all the room in the cooler for it but using it anyway to test it out. Came up to temp pretty quick. The main reason I wanted to do the cooler was for longer cooks where evaporation becomes an issue.
I'm throwing around the idea of a brisket, would probably smoke for a bit then vacuum seal, then finish in the oven super hot to make the bark.