Does this make me a Master Gardener?
I Have a Green Thumb, Really
Tomato Planting Time
We are talking a serious hole here.
How low will she go?
She always adds fertilizer to the hole.
Now what’s she doing?
Just planting the tomato plants she grew herself.
Just remember: “From tiny acorns grow mighty oaks”. So will it be from tomato seeds she hopes.
Once Lost But Now Found
This post is 17 days days late because for some reason these photos of our community Ash Wednesday parade were saved to the wrong folder and where all the other photos we took got to, who knows since there were several dozen or more golf carts in the parade and we photographed all of them. Mea culpa.
Smoked Pork Loin – Part 2
In the smoker and ready to go. We put the temperature probes into the thickest part of the meat.
We set the temperature alarms, close the lid and then it time to wait.
Normally we smoke for up to 3 hours hours at 180° F, then raise the smoker temperature to 350° F until done. For this smoke we smoked at 225° F for 2 hours then raised the smoker temperature to 350° F until done. The more we have smoked the more we have learned that there are many ways to reach that delicious first bite off the smoker.
Out of the smoker and onto the cutting board. The pliers in the background were used to remove the probes from the meat.
We then cover them eat in foil and let it rest for a while during which it continues to increase in temperature and reabsorbs the juices.
Ready to be taste tested.
It’s hard to believe how unbelievably awesome that very first taste is.
Beautiful red smoke ring, butt ends covered with bark, we always pig out on just meat for this meal!
All cut into nice thick slices, packaged and ready to go in the freezer. We find that freezing the slices seems to tenderize them even further. Needless to say, we are going to be eating high on the hog for quite some time.
Smoked Pork Loin – Part 1
Our smoker is a Mak One-Star General which is just the right size for the items we like to smoke. The fuel is hardwood wood pellets produced especially for smoking foods. While pellets can come from different varieties of wood and many people use a wood that is supposed to yield a complimentary smoke to the food they are smoking, we just use whatever type we have in the feed hopper since we can’t taste or smell any difference from one type of wood from another in the smoked food.
Inside of the smoker showing the stainless steel grill racks.
We use remote thermometers to monitor the internal temperature of what we are smoking.
Whether smoking on the Mak or grilling on the Weber, our method is to always run a block of lard over the grates as they heat up.
The pork loin ready to go in the smoker. The preparation started the day before when the excess fat was trimmed and the pork loin was cut into two pieces. Then a rub we make ourselves was placed all over the loins pieces and a small quantity of pineapple juice was injected into the pork. After being covered with food wrap it was placed in the refrigerator overnight and is removed just before being placed in the smoker.
The smoker is up to temperature and the pieces are ready to to be placed in the smoker. If you want to know more about the rub we use, search for Meathead’s World Famous Memphis Dust Rub Recipe. Part 2 should be posted tomorrow.