Help with Loin Turn-In

Discussion in 'Pork' started by the smoke break, Apr 14, 2014.

  1. Looking to compete in a MBN Que competition in a couple weeks, and one of the categories is Pork Loin. Cooking Loin is a favorite of mine, so looking forward to this one. Question is: Anyone have any ideas/pointers on building the turn-in box? I'm thinking some nice, same-size slices? Sauced? No garnishment allowed, so any pointers/tips appreciated. Thx
     

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