Pork Loin with Pickled Apples (+Others!)
Week 4 of lockdown and I was checking the contents of the freezer to find big stuff to cook and release space for some meat deliveries. I spotted a pork loin from Turner and George and immediately thought of the Pork loin with pickled apples recipe by Rich Harris. I have cooked it a few times now and it’s a cracking dish. Decision made!
This recipe is from Fire & Smoke by Rich Harris:
The Prep:
I made the rub with sea salt, black pepper, dark brown soft sugar, paprika and onion granules. This was applied to the meat and left to sit whilst the Kamado Joe got up to temperature.
Hasselback potatoes with red tahina and sour cream from the Berber and Q book. Potatoes sliced with a sharp knife. Butter melted in a pan, oil and rosemary added then potatoes dipped in the butter before the pan is added to the KJ.
Carrots: Topped and tailed, oil and thyme on top.
The Cook:
Once the KJ was at 180c I added the Pork, potatoes and carrots.
Then went to make the pickled apples: Caster sugar, cider vinegar, water and salt in a pan then brought to the boil. Once cooled I added sliced apple and left it to stand.
Once the pork hit 65c I took it out the KJ and wrapped it in foil for 20 minutes.
Carrots off.
Spuds off and topped with soured cream, red tahina and chopped coriander.
SUMMARY:
This is such a cracking dish, really tasty but quite easy to prep and cook.
| Cook Difficulty: | 2/5 |
| Cook Duration: | Medium: 3/5 |
| Cook Equipment: | Kamado Joe Big Joe |
| Cook Method: | Indirect |
| Charcoal: | Whittle and Flame Ash Charcoal |
| Smoking Wood: | Cherry |
| Cook temperature: | 180°C |
| Cook time: | 60 minutes |
| Internal temperature: | 65°C |
| Notes: | No major changes, a great meal! |
I used a vast quantity of spices for this cook and they were all from Steenbergs who I highly recommend.
This recipe is from Fire & Smoke by Rich Harris:
Also cooked this week:
Burgers
I had been craving a burger all week, it was time to get cooking!
Longhorn burgers from Martin’s Meats on the Napoleon Pro 22 and cooked direct.
Cheese on mine
Toasted buns, home made burger sauce (tomato ketchup, mayo, chipotle tabasco, vadasz deli gherkins, salt and pepper)
Nice!
What a line up!
These were cracking burgers, the kids in particular liked them and nothing was left which is always a good sign.
Hot Dogs
Regular readers of the blog will know Turner and George produce my favourite Hot Dogs.
Nothing too flash with these, pricked with a cocktail stick then cooked indirect on the Napoleon Pro 22 with a chunk of cherry.
Buns, hot dog then sauerkraut and red onions from Vadasz Deli before generous squirts of ketchup and mustard- glorious!
These are still my favourite hot dogs, so tasty!
Pizza Bible Pizzas
I am still using my favourite pizza dough recipe from the Pizza Bible and this was a double batch with a mixture of adults and kids pizzas. The kids ones basically get what ever combination of toppings the kids ask for!
Olives (not too many) and chorizo.
Chorizo
More Chorizo
Another Olive and Chorizo
Pepperoni with hot honey
Pepperoni with hot honey
Pepperoni with hot honey and jalapenos
Chorizo, jalapenos and hot honey.
Cracking pizzas, hard for me to move on from that Pizza bible dough recipe but I really do need to try some other recipes!
The recipe is from the Pizza Bible by Tony Gemignani:
That’s it for this blog post, some great cooks and a good week of eating! Until next time.
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