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Post by BBQ Butcher on Feb 26, 2006 19:43:06 GMT -5
Took a 3 lb Boneless Pork Loin and injected it with a cherry juice blend (good with rum/vodka ). Rubbed with Dizzy Pig Raging River and granulated garlic. Cooked for approx 50 minutes at 375°-400°, extended grid with a dash of maple wood. Potato slices have evoo, kosher, pepper, garlic and Italian seasoning. No after pics, battery took a dump and I wanted to eat while it was hot. It's gonna make some good sammies today
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