Sunday, February 28, 2016

Sunday Morn food porn....


Noms...

I slow roasted an entire pork loin all day yesterday, at 250 degrees in the oven.  All..... Flipping.... Day.

First, covered with brown sugar, mustard, salt, and fresh ground pepper... then bacon layered over all.

From the oven, it 'sliced' with a wooden spoon, and was plated with Sweet Baby Rays and heaps of Mac and Cheese casserole.

Seriously good eats....

Later, the family menfolk gathered and the fire was lit.  Much alcohol consumed, much laughter and good times happened.


Later still, the last ghostly spirit of an Ex was burned in effigy by Herself, and a palpable weight lifted from this home.

3 comments:

Bob said...

Sad to say, even some renowned barbecue joints in eastern North Carolina cook their pork in the oven just as you did, instead of over hardwood coals as is traditionally done. Tending an old-fashioned barbecue pit takes a lot of wood, a lot of time and a lot of work, and fewer each year are willing to do it.

Carteach said...

I'd never expect this in a BBQ joint, but here at home it was my only choice yesterday. I had errands to run, a grandkid to spoil, and other important stuff. I wasn't able to mind a fire all day.... so....

East Of The Pecos said...

One of the first things I learned upon transplanting myself to Texas from Amish Country was that Texans are deadly serious about BBQ.
That being said, I have taken to the art in a most serious fashion and have become quite good at it. My brisket has won over many of my neighbors and I have introduced them to pulled pork, a delicacy not very common in the deserts of S.W.Texas.
A packer brisket or full butt of pork can take 13 hours or more on the smoker. The meat will cease to absorb smoke after about 6 hours, so I always finish in the oven. It allows you to control the temperature more closely, and saves a lot of wood that would just burn up in the firebox. With trees being a scarce commodity here in my neck of the woods, it's a win-win.