I am doing two stuffed pork loins today. One I have stuffed with apple pie filling and wrapped in bacon and the other I have stuffed with spinach, gouda cheese and sweet Italian sausage and of course wrapped in bacon haha.
My question is, what temp should I cook them at. I would rather do them low and slow seeing how they shouldn't take that long. Or am I better doing them direct? Thanks
Large BGE, Medium BGE, Weber Performer.
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