I have a pork loin that I will use to make two different entrees today.
It has a sort of deformed shape on one end, so I'll be slicing that end into thick cut pork chops and smoking the remaining hunk of meat as a roast.
For the chops, I'll be doing a take on Cowboy Kent Rollins' "Perfect Pan Seared Pork Chops":
I'm using Kinder's "The Blend" seasoning instead of the seasoning that Kent sells. Everything else will be pretty much the same, and I'll be doing that in the kitchen on the stove while the roast is resting.
For the roast, I'm using Meat Church's "The Gospel" rub. Nothing fancy, just season it and smoke it for about an hour or two (cook to a temp of about 140, not to time)
I'm also making smoked green beans. For this dish, I'm using two cans of green beans. Add some chopped onion in there, some partially cooked bacon chunks, the bacon grease, some butter and enough chicken broth to get everything wet, but not enough so that it's soupy, and the Kinder's seasoning. Smoke for at least two hours around 250 degrees or so until they get soft, but not mushy.
And I'm also smoking some hasselback potatoes.
I'll be using pecan wood today on my Weber Kettle.
This is gonna be GUUD!
It has a sort of deformed shape on one end, so I'll be slicing that end into thick cut pork chops and smoking the remaining hunk of meat as a roast.
For the chops, I'll be doing a take on Cowboy Kent Rollins' "Perfect Pan Seared Pork Chops":
I'm using Kinder's "The Blend" seasoning instead of the seasoning that Kent sells. Everything else will be pretty much the same, and I'll be doing that in the kitchen on the stove while the roast is resting.
For the roast, I'm using Meat Church's "The Gospel" rub. Nothing fancy, just season it and smoke it for about an hour or two (cook to a temp of about 140, not to time)
I'm also making smoked green beans. For this dish, I'm using two cans of green beans. Add some chopped onion in there, some partially cooked bacon chunks, the bacon grease, some butter and enough chicken broth to get everything wet, but not enough so that it's soupy, and the Kinder's seasoning. Smoke for at least two hours around 250 degrees or so until they get soft, but not mushy.
And I'm also smoking some hasselback potatoes.
I'll be using pecan wood today on my Weber Kettle.
This is gonna be GUUD!
Last edited:
