Pages: [1]   Go Down

Author Topic: Pork Loin  (Read 3270 times)

0 Members and 1 Guest are viewing this topic.

Offline Randy

  • Registered User
  • Posts: 212
  • Barbecue is BBQ anyway you spell it.
Pork Loin
« on: August 09, 2005, 03:48:32 PM »
Ran the pit yesterday to roast a pork loin and a grocery store Smithfield ham.  For these I run the pit at 325-350F using Oak & Hickory.  Takes about 20 minutes a pound at this temperature.
Logged


Offline Randy

  • Registered User
  • Posts: 212
  • Barbecue is BBQ anyway you spell it.
Re: Pork Loin
« Reply #1 on: August 09, 2005, 03:50:48 PM »
The pans underneath the ham and loin  contains Mott's all natural apple juice.  Since this is a vertical pit it catches the meat drippings also
« Last Edit: August 09, 2005, 04:15:55 PM by Randy »
Logged

Offline DKM

  • Sir
  • Registered User
  • Posts: 152
  • It's Texas style
Re: Pork Loin
« Reply #2 on: August 10, 2005, 10:13:19 PM »
OK that looks really good.

Never cared for the apple juice though.
Logged
Just how many boards can I be on anyways.

Offline Randy

  • Registered User
  • Posts: 212
  • Barbecue is BBQ anyway you spell it.
Re: Pork Loin
« Reply #3 on: August 11, 2005, 07:37:23 AM »
When I tried regular apple juice I didn't like it but the Mott's all natural seems to work better.

Randy
Logged


Pages: [1]   Go Up