Baked taters cooked on the trunk monkey, then cut into wedges & brushed with olive oil and seasoned with my house blend cajun seasoning ... now they're ready for a quick pass thru a hot oven to reheat ala minute.
Pork loin roast, marinated overnight in sour orange then smoked over peachwood to about 160* internal ... then set over the holy trinity, lidded and baked low/slow to tender perfection. Made a killer gravy with the pan debris, yeh.
Also made some traditional bbq pork chops while I had the trunk monkey fired up. These were marinated overnight in a chimichurri marinade then seasoned with Dixie Dust and sauced with Stubbs Original. Love dat charred pork fat around the edges them chops.