Help with Loin Turn-In

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the smoke break

Smoke Blower
Original poster
Sep 10, 2013
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 is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.

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