Rotisserie pork loin
Moderator: TBBQF Deputies
-
- Outlaw
- Posts: 1325
- Joined: Thu Sep 15, 2016 6:19 pm
- Contact:
Rotisserie pork loin
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.
- OldUsedParts
- Deputy
- Posts: 21557
- Joined: Sun May 15, 2011 7:09 pm
- Location: Montgomery, Texas
- Contact:
Re: Rotisserie pork loin
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 am determined to sustain myself as long as possible & die like a soldier who never forgets what is due to his own honor & that of his country—Victory or Death. William Barret Travis - Lt. Col. comdt "The Alamo"
-
- Outlaw
- Posts: 1325
- Joined: Thu Sep 15, 2016 6:19 pm
- Contact:
Re: Rotisserie pork loin
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.
Return to “The Outpost - Cooking any grub other than BBQ”
Who is online
Users browsing this forum: No registered users and 16 guests