Okay, yesterday I had my first try at pork loin. I have been reading and reading trying to make sure I don't mess it up, and so now the results are in.
This was a whole loin, almost 10 lbs. Cut it in half, one half butterflied, and put spinach and Feta cheese, then tied up and put a Jamaican Jerk Rub on it. The other half I used Beer B Q's Competition rub, and then drizzled honey on it.
This one is the one with the spinach and Feta.
Again thanx for looking and thanx for all the ideas on how to cook these.
Both were very juicy. Oh, cooked at 225* until IT got to 160*. Then wrapped in foil, wrapped in towel and put in cooler
for 30 mins. Let stand for 10 mins on counter then sliced. Everyone loved them. BTW, I feed 7 people every night here.
Smokin the food is soo much more convenient.
This was a whole loin, almost 10 lbs. Cut it in half, one half butterflied, and put spinach and Feta cheese, then tied up and put a Jamaican Jerk Rub on it. The other half I used Beer B Q's Competition rub, and then drizzled honey on it.
This one is the one with the spinach and Feta.
Again thanx for looking and thanx for all the ideas on how to cook these.
Both were very juicy. Oh, cooked at 225* until IT got to 160*. Then wrapped in foil, wrapped in towel and put in cooler
for 30 mins. Let stand for 10 mins on counter then sliced. Everyone loved them. BTW, I feed 7 people every night here.
Smokin the food is soo much more convenient.
