Busy morning

Cleaned up the acorn grill and Ashed all the tomato beds. Took out an 11Lb. pork picnic that we thawed yesterday and did a nice salt , pepper and garlic rub. Started a fire with 3 Lbs. of Mesquite chunk charcoal and let my temp go to 400. I added a water pan under the rack ,on top of the heat diffuser ceramic plate and it should be good for about 6 hours.

Then I went to the freezer and took out some pork chops that my wife discovered with a torn package. They are almost 2″ thick and I figured that if I was going to repackage them, I should do it right. I took a large vacuum seal bag I made and put in sliced Vidalia onions, celery, jalapenos (3) and banana peppers (3) from the garden and lots of garlic. I seasoned it all up Cajun and then vacuum sealed the package. They are in the fridge thawing and when done they will get the Soux Vide treatment; About 4 hours in water at 175 degrees. Once done, they whole lot will come out and get browned in a pan on the stove top. I still have a rack of ribs thawed that I need to deal with today also. Hurricane season is coming and it is time to get all the meat out of the freezer.