French dip, just pork instead of beef.I see pork sandwiches in someone's future.
I need to get a pork loin next trip to the store. Usually keep a couple in the freezer.French dip, just pork instead of beef.
Sounds great. Hope you finish them before the next round of t-storms!St Louis style ribs rubbed down a couple hours ago. Will be cooked using indirect heat with a couple handfuls of wet hickory chips tossed on the charcoal. Sides of Cole slaw and biscuits to go with them.
The beauty of indirect cooking on a Weber is the vent is over the cook grate and the fire is to the sides. I'm smoking up the whole neighborhood with thunder rolling overhead. Last I checked, the temperature was holding around 350. Not fall off the bone cooking, but it serves the purpose.Sounds great. Hope you finish them before the next round of t-storms!