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    • By philpom
      This was an outstanding meal and pretty easy to cook.  The veggies cooked in a foil pack with a little pork rub and olive oil.  The loin cooked indirect at 300°f for about 90 minutes and was pulled at an internal temperature of 148°f.
       

      I cut this open, dusted with some pork rub, cream cheese and fresh spinach out of our garden. 
       

      Tied it up nice and tight and put in in the preheated Primo.
       

      Just about ready!
       


      Yum, the spinach was juicy and the cheese creamy.
       

      The sprouts and asparagus steamed perfectly in their own juices and complimented the pork very well.
       

      Had to have something refreshing to finish this meal with!
    • By philpom
      they've been on for a bit, cruising at 215°f.  Going to finish each one differently but still debating the details.
       

       
       
    • By Kamado_Rich
      Ok so I started my first pork butt cook with a pit temp of 275.  It is a 8 pound bone in pork but.  After 2 hours the internal meat temp is already 124!?!  Is this normal?  I was thinking at 275 I was looking at about an hour a pound?  I backed the pit down to 250.  Should I be worried or am I over thinking this?
    • By Tarnation
      Here's my entry for October's PP challenge.  This is actually a double leftover.  I made sloppy joes using leftover pork smoked in my Akorn.  Since that's basically a pp sandwich that will not be my submission.  I decided a pp omelette was the ticket with a Carolina twist BBQ sauce and coleslaw.  It was scrumptious. Chopped Onions, red peppers, green peppers, yellow peppers and a 3 cheese blend rounded out the rest of the ingredients.




    • By Shortyque
      First, a brief confession.  I have had a joetisserie for about a year, and only used it maybe 3 times.  Did a chicken, a turkey, for some reason just a little underwhelmed with the whole process, and then all the extra cleaning up.  Until today...
          Had a small pork loin in the freezer from my BIL's pig.  Watching John Setzlers video on spinning a pork loin, plus a recent post on the Facebook group made me decide to dig the Joetisserie out again.  Injected it with applesauce/apple juice mixture, slathered in mustard and coated with my wife's cajun spice rub.  After about an hour and 15 minutes of spinning at 325 degrees, we pulled it off and left rest for 10 minutes.  My wife thought I was going to break into tears with my first bite.  Words fail me to describe it.  The subtle flame kissed outside, the juicy inside, so soft you could cut it with a fork!  You can't buy food this good at a restaurant (at least not a restaurant I can afford).  Thanks again John for your excellent video.
        


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