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1st Pork Loin?
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Natchez Tiger,
I'd say not to go any lower than 145 degrees on pork. Just my 2cents. I've only used the DD so far and it's awesome.
Cheers!
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Natchez Tiger,[p]I would go with RR or TS, assuming they're Raging River and Tsunami Spin. They're pretty different, though, so try a little finger full or something before choosing.[p]I think the bad germs die at 137 or 138*. The USDA still says cook pork to 160*, but many chefs say cook to 140*. I usually aim for 145, for some reason, but often hit 150* if I'm not paying close enough attention.[p]Good luck and let us know how it comes out.
Cornfed
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Thanks, guys. I think I'll go with 145 and go with the Dizzy Dust. I can go direct on the extender can't I??
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Natchez Tiger,[p]Go with a heavy coating of DP Ragin' River and cook to 140-145 for medium-rare. Toward the end of the cook, baste the entire loin in a red BBQ sauce (I use Tenneessee River sauce). Slice the loin about 1/2 inch thick for superb meat...it will melt in your mouth. [p]I did one this way last weekend and the family liked it as much or better than the beef filet tenderloin.[p]Cooking it direct is okay on the extender...it will cook faster and watch the under side for burning...may want to flip loin half way through the cook [p]Good luck with the loin !!![p]Kirk[p]
www.co-bros.com[p][p][p][p][p][p][p]
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