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Thoughts on dinner?

ShelbyShelby Posts: 803
edited 4:17AM in EggHead Forum
Ok...have a small piece (3 lb.) of pork loin almost defrosted.
Should I dry rub it or marinate for an hour or so before putting it on?
I'm thinking in the 300* range on a v-rack with pan under it.
Thoughts/suggestions please!


  • RhumAndJerkRhumAndJerk Posts: 1,506
    Cut it to two-inch thick chops, dust with Char Crust and cook like a steak. Use 700 for 3 minutes per side with and eight-minute dwell.[p]It is Friday after all. Cook quickly, eat well and get back to a great evening.[p]Hope this helps,

  • ShelbyShelby Posts: 803
    This is a good thought; quick and simple, not to mention good![p]

  • sprintersprinter Posts: 1,188
    Shelby,[p]Quick and easy. Mix about a half of a cup of spices from the cabinet. Take some garlic powder, thyme, rosemary, oregano, basil, basically anything that you can think of that would go well together and make a paste out of it with olive oil. You want it pretty thick but spreadable. Pat the loin dry and rub the paste all over the outside of it. I cook mine direct about 350 until its 140 or so inside. Last weekend I used some orange wood pellets that really added a nice taste. Otherwise I use Cherry or Hickory.[p]Those thick cut pork chops sound pretty good also. Good luck, no matter what you do with it I'll bet its good.[p]Troy
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