It’s Not About The Destination, It’s All About The Journey.
UFC 277 Peña vs Nunes BBQ 7-30-22
Beef Top Blade Short Ribs Boneless by H-E-BPork Loin Roast Whole by Smithfield6.12 lbs. x $1.77/lb. = $10.831.40 lbs. x $6.99/lb. = $9.791.44 lbs. x $6.99/lb. = $10.07Meat Church BBQ’s Holy Cow BBQ Rub for the Beef Short Ribs and Honey Hog BBQ Rub for the Pork Loin Roast.French’s Classic Yellow Mustard to start the process of prep for the Pork Loin Roast. Honey Hog BBQ Rub is my pork choice for today. The Pork Loin Roast is so long, I decided to C shape it to fit the platter and the Traeger. First time smoking Beef Short Ribs. Holy Cow BBQ Rub is my beef choice for todayShort Ribs are seasoned nicely. My first time smoking a Pork Loin Roast so it is going to be fun.This pork loin is Traeger ready now. Time to ignite the Traeger for today’s smoking session. Argyle is ready to entertain us during this smoke session. The Traeger is almost at 225 degrees for smoking this Pork Loin Roast. The Meat Church Congregation is strong today with this loin. A Traeger tray filled with Holy Cow seasoned Beef Short Ribs.Time to smoke some short ribs. The Traeger is filled with a three hour start time on the timer. Meat Church BBQ keeping my Coke cool on this 100 degree plus day. The one hour mark for the smoking session. Spritzed with Mott’s 100% Apple Juice. Love that taste of apple juice. Running 225 degrees is a challenge today with the extreme heat we are experiencing. But my Traeger just keeps on smoking consistently. The two hour mark for the smoking session.I decided to make these short ribs with Bachan’s Original Japanese Barbecue Sauce. The flavor of Bachan’s is next level stuff. Sadness sits in that this bottle of Bachan’s is almost gone. Putting the Short Ribs back in after glazing. The Beef Short Ribs are looking tasty. This 6 pound Pork Loin Roast is visually appealing. Almost time to foil wrap these short ribs for braising. Pork!Beef!The three hour mark for the smoking session.Meat Church Pellet Blend is the my pellet of choice this session. Loading up the pellets so we don’t run out. H-E-B Chopped Collard Greens on the menu. A Crock Pot of boiling pinto beans. The 3 1/2 hour mark for the smoking session. 156.7 degrees. Close.Traeger just smoking during the heat wave of 2022. The four hour mark for the smoking session.Argyle working on his tan. Yukon Gold Potatoes are on the menu. The 4 1/2 hour mark for the smoking session.160.7 degrees on the thin side. Thirty more minutes to go. Traeger baby.Smokin’ in Portrait mode.My BBQ journey is pretty sweet here in my blessed life. The sun is bright and slightly roasty right now. Thankful for my umbrella. Traeger is even feeling the heat with a slight jump to 230. Obligatory selfie. The five hour mark for the smoking session.159.8 degrees is close enough for me. Lol. The sunlight shines down on this Pork Loin Roast. The two hours of braising has producing the result you search for. The tenderness was on point for my first attempt in the short ribs realm. Time to wrap this Pork Loin Roast in some butcher paper for a little rest. I am loving the look of my Beef Short Ribs. Beefy. Holy Cow was the perfect BBQ rub selection for these ribs. Meat Church rocks. Time to cover these short ribs till slicing time.One butcher paper wrapped Pork Loin Roast in the cooler. I am making Collard Greens for one of our side dishes. Five minutes away from Collard Greens magic.Five minutes later. Collard Greens by me. Bacon in every bite is key. Even Ariana loved the Collard Greens. Unwrapping the Pork Loin Roast for slicing. The first slice of Pork Loin is BBQ paradise. Check out the juices in that bite. I am loving the smoke ring on it.The Honey Hog BBQ Rub by Meat Church was perfect on this pork loin. Slicing time. Meat Candy yummmmm!I really like how my first Pork Loin Roast has turned out. Pork Loin Roast at $1.77 a pound is looking like the new cheaper cut to be smoking. Homemade Cornbread always makes me think of my Mema Harris. Pinto Beans by Gay. My first plate but not my last plate of the evening.
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