Bearcarver. That loin looks awesome. I'm drooling!
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Ideas for simple Pork Loin
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Originally posted by UPLiberty View PostThanks everyone for the great advice. Rich, thanks for the offer, but this baby is going in the smoke tomorrow. BTW, I am just south of you 60 to 70 miles.
The label reads :ALL NATURAL PORK LOIN CENTERCUT HALF BNLS:
Well folks I have a few decision to make here. No matter what, it will get a bacon rap. I'll pull it out of the smoke at 140 and rap it for 30 min. I'll try and post pics if time permits.
Thanks again everyone, I knew I could count on the people in this forum!
Keith
YESCraig
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MH pork bring e and a citrus based marinade. Good stuff MaynardMike
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Yoder YS640
POS ChinaMasterbuilt XL (demoted to cold smoking duty)
Bull Big Bahanga gas grill
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Well the loin must have turn out good because my wife said I can make it again any time:)
I'll do my best to post some pics as soon as I have time today.18" WSM (2016)
18" Weber Kettle (1979)
22" Weber Kettle (2008)
22" Weber Silver Performer (2014)
"Whether you think you can or think you can't, you are right"
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