Garlic/Herb Crusted Pork Loin

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Originally Posted by crazynewts

"Chef" you been awful quiet as of late. Was down last week. Was going to ask if you were OK!

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The Chef is too busy working, and when he isn't working he is posting great catches from his yak or the surf... I was wondering when he'll start having to celebrate Mother's Day? LOL.

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Originally Posted by eym_sirius

I'm digging that Smoke Vault!

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Thanks, yeah me too.
It has performed very well, with only one drawback.
It is hard to get a good smoke ring in the meat, even when burning chunk wood.
But great smoke flavor, holds temp and can cook a lot of meat.

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Originally Posted by Rockinchef88

You are just asking for it! Haha! Man that looks awesome!

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Thanks Chef, means a lot to be complimented on my cooking by you.
The pork was really good, but the etouffee stole the show.
The MiL and wife had me make it again on Sunday, with Conecuh sausage this time.

Quote:

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Originally Posted by crazynewts

"Chef" you been awful quiet as of late. Was down last week. Was going to ask if you were OK!

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Ehat Chile said. Just staying busy. Have kind of become a lurker on here. Just post my two cents where needed haha!