Great job!
I inaugurated my Ironwood 885 yesterday. I started marinating a couple of port tenderloins right after breakfast. Right before lunch I fired up the IW. By the time I finished lunch, the grill has stabilized at 225F. So the pork went on the grill grates. I placed a aluminum pan with a mixture of apple juice, apple cider vinegar, and water directly under the meat. I spritzed the meat every 45 minutes during the cook with the same mixture.
After the first 45 minutes, I placed a potato wrapped in foil on the grill as well.
Then 1 1/2 hours befroe the pork was expected to be done, I placed a foil tray containing fresh asparagus on the grate as well. It was drizzled in olive oil and sprinkles with steak seasoning.
My wife does not like any pink in pork, so I cooked it to about 150-155 F in the thickest part. She got the meat closer to the ends and I ate from the middle. The meat was tender, flavorful, and juicy. My wife ate hers without any sauce added. I tried a little Kinder's BBQ sauce. Either way was delicious.
The asparagus and baked potato turned out fine, but the potato was the last thing to reach temperature. Next time, it will go on the grill a little earlier. After the meat was removed for resting, I bumped the cooker up to 245 F to finish off the potato.'
Now to figure out what to try next. A lot of folks seem to be fans of baby back pork ribs, but I tend to favor either beef spare ribs or St. Louis style pork ribs. Decisions, decisions. I would do both, but it is just my wife and I, so even one rack is enough for a few meals.
