Kite
New member
Started with the taters – here are the stars of the show
Put the cream on to warm while I sliced the taters nice and thick
Then layered the taters, cream mixture, and cheeses (you can never have *too* much cheese!)
Put on the Memphis at 285 for about an hour. Meanwhile, got started on the pork. Started off with a ½ pork loin. Cut into 1“ slices and coated in evoo and then a heavy dusting of Little Louies
Then onto the Memphis. When IT hit 100 started making the sauce. Went with some apple butter that we made a couple of years ago, brown sugar, lemon, cinnamon, and ground cloves
Sauced at 120 IT and let them ride until 145. Pull everything off and tented the pork for a bit of a rest
They were both absolutely awesome! I have been tweaking on BP’s tater recipe and I have it to where Jan and I love it! Next, it was on to dessert – started off with a standard (if there is such a thing) dark chocolate fudge brownie mix
Cook the brownies as per the box (well, except for the addition of a bit of smoke for that added kick)
That is when things began getting interesting – cut out a good sized chunk and into a bowl
Then I added some cherries, fresh whipped cream, and some chocolate sprinkles – holy smoke, NOW I can’t move!
Enjoy..
Put the cream on to warm while I sliced the taters nice and thick
Then layered the taters, cream mixture, and cheeses (you can never have *too* much cheese!)
Put on the Memphis at 285 for about an hour. Meanwhile, got started on the pork. Started off with a ½ pork loin. Cut into 1“ slices and coated in evoo and then a heavy dusting of Little Louies
Then onto the Memphis. When IT hit 100 started making the sauce. Went with some apple butter that we made a couple of years ago, brown sugar, lemon, cinnamon, and ground cloves
Sauced at 120 IT and let them ride until 145. Pull everything off and tented the pork for a bit of a rest
They were both absolutely awesome! I have been tweaking on BP’s tater recipe and I have it to where Jan and I love it! Next, it was on to dessert – started off with a standard (if there is such a thing) dark chocolate fudge brownie mix
Cook the brownies as per the box (well, except for the addition of a bit of smoke for that added kick)
That is when things began getting interesting – cut out a good sized chunk and into a bowl
Then I added some cherries, fresh whipped cream, and some chocolate sprinkles – holy smoke, NOW I can’t move!
Enjoy..
