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First Small Porkloin
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Timba
Posts: 34
Pulled at 140F IT. Foiled and ready to enjoy
Comments
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Looks good! I like to treat them just as I would ribs - complete with the same rub and then sauce them at the end. Ends up tasting like ribs but without the hassle and mess!Re-gasketing America one yard at a time.
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RRP said:Looks good! I like to treat them just as I would ribs - complete with the same rub and then sauce them at the end. Ends up tasting like ribs but without the hassle and mess!
Re-gasketing America one yard at a time. -
This was my 4th cook on my BGE. These porkloins were very juicy and tender. Next on my list is pizza. Made the dough today and it's in the frig. Tomorrow night is pizza night!
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Looks delicious! I think they were so juicy and tender because they are Tenderloins. A much better cut than the lowly loin.
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