The pork was really good too. Every bit as good as any I've had smoked. I used a recipe that called for a 50/50 coke and bourbon bath in the skillet. I'm not sure what the purpose of the bourbon was, I didn't taste any of it. With the cost of bourbon I'm going to try just coke next time. The skillet worked extremely well at shielding from direct heat while also distributing the heat really well around the meat. Another thing we did that I didn't get a picture of, after the bacon cooked directly on the fire pit we put sausage in the crazy hot pool of bacon grease. It cooked really fast and was really crispy around the edges but not at all overcooked in the center. I highly recommend trying that as well.
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