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PalisinPalisin Posts: 64
edited 6:14PM in EggHead Forum
Unfortunately I have no pictures. I can recreate the situation without the dog singeing and get it on MPEG. There is method to this madness. Addding the wood chips causes a great flame up. The combination of high searing heat and flame carmelizes the outside of the loin quickly. When you use the marinade described all the components bond to the loin. The outside is crispy and the inside moist and you can cut the meat with a fork. The pyrotechnic display is an entertainment bonus. I digress. After searing you choke the fire and you get a great smoke for 20-30 minutes. You must be quick with the searing. There is a fine line betwen carmelizing and charring.

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