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Pork Loins

post #1 of 4
Thread Starter 

First time on here. I've been asked to cook up 1/2" thick sliced boneless loins for church this Sunday. I'm wondering what is the best way to keep them moist once I take them off the grill and put in roaster to keep warm. I'm going to carmalize them before I put on the grill with some light seasoning and brown sugar. Thanks

post #2 of 4
Quote:
Originally Posted by Bigfoot BBQ View Post
 

First time on here. I've been asked to cook up 1/2" thick sliced boneless loins for church this Sunday. I'm wondering what is the best way to keep them moist once I take them off the grill and put in roaster to keep warm. I'm going to carmalize them before I put on the grill with some light seasoning and brown sugar. Thanks

Are you cooking the loins whole? and then slicing or slicing and then grilling? Remember, loins have little internal fat on the large end so can dry out quickly. Will dry out even quicker if sliced first, IMO. You will definitely need some liquid in the warmer to help keep things moist. I'd try to have them done as close to eating time as possible. Here's a link to a good looking one...for more info and others type in 'pork loin' in the search bar and check out others that might interest you....Good Luck, Willie

http://www.smokingmeatforums.com/t/95434/pepper-jelly-glazed-loin

post #3 of 4

I see this is your first post. When you get a chance will you drop by roll call so we can all give you a proper SMF welcome?

Now to your question. You can use bullion  or I would say wine (but not for the church)in the roaster.

Happy smoken.

David

post #4 of 4
Thread Starter 
They are sliced and will do Dave . Won't have time now till tomorrow morning to post again
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