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Pork Loin Jubilee By Cajun Rnewbbq Start off by seasoning your pork loin. Today I used Uncle Steve's Lucky Shake. It's his All Purpose rub. Then I got the smoker up to 300 degrees and let the pork loin smoke till it hit 145 degrees. When the pork loin hit about 120 degrees that when I made the Jubilee Sauce. Take 1 can of cherry pie filling, 1 Tbs of lemon juice, 1/4 cup of brandy and 1 tsp of nutmeg and bring it to a quick boil and let it simmer for 5 minutes. Then shut it down and when the pork loin is done, serve the sauce over the pork loin.

Apple Pork Belly & Burnt Ends By Cajun Rnewbbq Today we are doing Apple Pork Belly. Start up your grill/smoker to 250 degrees. Now you can use a binder or not, up to you. I chose to use mustard slathered it all over and then covered the pork belly in White Lightning Double Garlic and Butter and Heath Riles Apple Rub. I let it sweat in for 30 minutes before putting it on the smoker. Once on every hour spritz it down with apple juice. At 165 degrees you can either wrap it in butcher paper till it hits 190 degrees, or you can let it ride. I chose to let it ride. At 190 degrees Start basting it in bbq sauce till it hits 203 degrees. Once there pull it off. You can now cut it into strips or burnt end cubes. IF you chose burnt end cubes. Cut it into 1 inch cubes and Get a wire rack . Let it go for at least 1 hour on the smoker. Then pull it and put them in a pan and cover them with bbq sauce and foil. LEt them go for another hour. Then all done.

We picked up some beef, pork, and chicken for the smoker. Smoked baked potatoes and corn are the best to go with it. The family gathers around to wait for the beautiful pink ring of that smoked meat. It is a lot of work, but we love it. Usually done on special occasions, but sometimes just for the heck of it. Smoking meat is new to us, but we are learning new ways to get it done. We hope you enjoy this yummy video.

Pork chops sliced into cubes and cooked in balsamic vinegar from Modena with freshly picked apples and rosemary from our backyard garden. The taste reminds me of our Filipino adobo although milder in flavor -- with balsamic vinegar instead of the usual soy sauce and cane vinegar on a typical Filipino adobo.