First up, I got the fire going, cause last night I put a pork loin roast in the fridge after I had put a little rub and marinade on it… Once it was going good at about 225 deg… I put the pork on the grill to smoke for 3 or 4 hours…
Just getting started… the rub shows on the fat…
I got out and made my 2.5 mile walk… captured a decent morning cloud bank, but no rain..
on my way back I came across my little friends from yesterday , you know Bobby and Betty White…they were way down in the yard at the far end of our street…too fast for my grabbing the camera… when I got home I checked the roast and sprayed in a bit of apple juice… get a little bark on it that way…then some bran cereal for breakfasts…
Then off to mow before the grass grew out too tall and I get lost in it… got the front done and most of the sides before lunch time… then off to pay up my POSSEE fees for next years parking (seems they have moved the SILVER parking way out and most of it is now GOLD… I got an email that said I was only $140 from making gold so I just went and paid it… also designated scholarship so maybe my old employer will match my donation… that way me and the school win…
Lunch was at ARBY”S cause THEY HAVE THE MEATS!… so they say… I had the new ham and bacon and it was pretty good…
When I got home, back on that mower and finished up the back yard and out on the Damn… found out that once the grass is pretty dry my turf tires slide way too easy… on the back side (a 2:1 slope) I had a hard time holding position and once it spun one wheel it just slide no matter how they were turning… so I had to do a lot of angle and carful spinning… ha! but got a lot of it trimmed off…
All the time this morning and after none I would check the roast and spritz it with apple juice… It was slowly coming up…
Almost but not there yet… it moved from the open grill to the pan at about 4 hours…it was coming up but way slow for dinner so we went for ice cream instead…
at about 7:30 pm the roast hit 195… and I gathered up my my stuff, pulled it off, put it in tinfoil wrap and wrapped that in an old towel and put it in a small ice chest to “REST”… At a little after 10pm I pulled it out of the chest and ….
had to take a sample…
Not too bad… the knife was dull but slipped right through the fat side and on down… sliced out a small piece for sample and it will make some great sliced and or maybe pulled pork … left it whole for now so we can have a few sliced out and then will either pull or chop some for green chili fixins and freeze that … I may have to get another one for pulling and chili if the slices are too good… Probably run to the store and get me a big package of Kings Hawaiian buns for this one… ha!
WD0AJG