The Texas BBQ Forum

No smoke or fire tonight, we bought a whole pork loin and did one of the roasts on one of those George Foreman rotisseries. I have to say I will be using this thing again soon. I know for a fact that I haven't used it for over a year.

JuiceTone (Justin Wilson slang) - - I'll bet that was a sight to behold "hint hint hint hint" - - nothing like having a cook "work" so you can "enjoy"

I have to say I was very impressed with the flavor and texture of the loin. I just threw some mild spices on there because I was in a hurry. I was most impressed by the texture. very soft and moist. Next time I will do a dry brine on it.