Loin Sauce

[cthomp]

Not for during the smoke but for the meat after the smoke for guests to possibly apply after being served.

BBQ sauce good enough? I've got plenty of that.

Thanks in advance

 

[richtee]

Dutch's mahogany sauce

http://www.smokingmeatforums.com/for...p=312#poststop

 

[cthomp]

Anything that doesn't require cooking bacon?

 

[richtee]

What...you don't have a bacon grease container next to the stove? LOL!

A simple pan-brown gravy perhaps, make a butter roux, and add the pan juices and a bit of half and half or milk. Consider a bit of rosemary and/or thyme. Simmer pan juices and flavorings/spices then whisk in roux.