It doesn’t get much hotter than the EGG cookin’ in July! Make sure to keep yourself hydrated with a bit of whatever you’re using for the Beer Can Chicken. Ice Cream Sandwiches are also a great way to stay cool. Looking for some great ideas for a summer cook out? Try out a Pimento Cheeseburger or Dr. BBQ’s Spare Rib Surprise. Just don’t be surprised if your neighbors stop by for a quick bite when they smell what you’re cooking!
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Generally, low and slow cooking is reserved for tough cuts of meat that have a lot of colligan and fat. Lean cuts of meat need to be cooked at higher heat to avoid drying out. Loin is a lean cut of meat.
I have had excellent results cooking pork loins by rubbing with favorite herbs and spices, then cooking direct heat, 350 dome temp, and pull the meat when the meat temp hits 135 internal. Turn the loin a number of times during the cook to get a nice crust. Allow to rest, wrapped in foil for 1/2 hour after cooking to redistribute the juice and let the meat temp coast up to 140. Loin can dry out and get tough if allowed to cook to well done. It normally takes around 1.5 hours to reach target temps if you follow this advice. The main thing you need to do is do not overcook the pork.
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