Sorry for not posting in awhile, we've been extremely busy. My wife and I both decided to try something different than turkey, as we had a bit of a bad experience last year. So we went with a pork loin and pork spare ribs. So here we go!
It was bone chilling cold in NH!
I think this thermometer is a bit generous, as accuweather on my new phone said we didn't peak above 15 all day....
Got the grill up to temp.
Slathered the loin in bourbon barrel finished pure NH maple syrup, then hit em with some DennyMike's Sublime Swine. Then wrapped in maple bacon(yeah yeah cheating, I know). For the ribs, we slathered them with chipotle lime mayo. Then the same rub.
Trussed the loin and sprinkled a bit more rub on. On the Vision it went.
Fast forward 3.5 to 4 hours (when the probe alarm beeped at an internal temp of 148). Through the magic of the interwebs!!!
It came out great and was moist and flavorful! The maple was subtle but was there. Everything was smoked over a few chunks of apple. Cooked on the Fogo premium.
For the spares we did them for 1 hour unwrapped. Then wrapped for an hour in aluminum foil. Then pulled and sauced for final 30 to 45 minutes. Sprinkled with some more rub just prior to pulling them for a short rest. Here is a rack picture and cross section of them before they were devoured.
My wife made traditional sides including acorn and butternut squash, rustic mini potatoes, cranberry sauce, stuffing( both homemade, delicious), green beans and carrots. Pies on the menu included chocolate cream and banana cream. All was excellent and we are enjoying the leftovers. Hope everyone had a great day.