Hello from /p/!
I take photos and some times I cook too.
Today I'm roasting an Xbox huge pork loin.
So kickback, relax, grab a beer if you want.
Ask me anything.
Meat Spin
Daniel Rogers
Jordan Butler
Trimmed off a little fat and the silver skin.
Connor Powell
G L U T E N F R E E
Adam Lopez
>trim off fat
already ruined
delete thread
Jackson Bailey
Simple seasonings of just powdered garlic, paprika, sea salt, dried basil, and black pepper.
Colton Gray
And on to the rotisserie it goes.
Since I'm cooking over an open flame I didn't want flare-ups. If I was oven roasting I would have totally left it on.
Camden Foster
So far, so good.
Robert Fisher
AWWWWWWW
Angel Lopez
YEEEEEEEEE
Ryan Lewis
AAAAAAAAHHHHH
Angel Lee
Are you from Dakota del Sur or is that just a pseudonym?
Juan Martin
>hormel
Charles King
Yeah I'm from there.
Hormel meats are fine, the processed canned stuff like corned beef hash and chili, not so much.
Jace Jenkins
Wow, so am I. I've never seen anyone else from SD on Veeky Forums.
Sebastian Hall
Yeah, just me and you kid.
Cooper Johnson
Look at this fancy motherfucker with his fancy-ass rotisserie attachment
>gas grill
Oh you dun fucked up now
>announcing you're from flyover land
It's like you want me to fuck you in the ass dry
Hey that actually looks pretty good. I take back everything I said about you OP. Carry on
Lucas Sanchez
Done!
Nathan Ortiz
Resting...
Jack Flores
Nice and moist.
Austin Anderson
Meat for days.
>Look at this fancy motherfucker with his fancy-ass rotisserie attachment
Jokes on you, I got this whole set up on craigslist for stupid cheap.
>gas grill
Oh you dun fucked up now
Yeah, but I can keep the temperature much steadier using gas instead of charcoal. This took 3 hours at 300f and I didn't have to baby sit the thing.
(You)
>announcing you're from flyover land
It's like you want me to fuck you in the ass dry
Flyover land is happy land.
(You)
Hey that actually looks pretty good. I take back everything I said about you OP. Carry on
Thanks. I know. ;)
Elijah Wright
Very nice OP.
How much did your gas grill setup cost? Is maintenance a bitch?
Juan Ward
I payed $300 For this couple year old model with all the accessories and 2 full fuel tanks.
I think I did pretty well. And this is the 42,000 BTU model with the longitudinal burners. So better for searing.
Clean up is easy. All the internal parts are stainless steel. And the drip pan in the bottom is disposable and cheap. 10 for $5 everything else I just run the wire cleaning bush over after it heats up, before I put the food on it.
45lbs of liquid propane is $15 here and lasts me about a month.
Samuel Ross
that thing looks really good OP. I prefer to keep pork loin a bit pink in the middle, but the crust you got on the outside looks delicious
Samuel Taylor
how long did it take and what temp setting? looks good btw
Charles Wilson
30 minutes of prep. (trimming, seasoning, warming up the grill)
And 20 minutes per lb so roughly 200 minutes I went for exactly 3 hours @300 F because I'm like the user that likes it a little on the pink side which it probably is in the middle. (I've only cut the end 1-1/2" off so far.)