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Sliced Pork Loin Sands Tonight
Wazoo
Posts: 150
Did up a few pork loins on the BGE this evening. Chachere's Cajun spice on the loins, 325 degrees for about 2.5 hours, 170 internal. Hot and juicy!
Comments
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Beautiful! :cheer: !
Capt Frank
Homosassa, FL -
You will need to cook an extra loin or two when Rich gets back up there. He has learned to appreciate real food after fending for himself for a while!
I am going to have to find a way to get an egg. They are just too versitile. -
Great job! How you like the DQ? I love mine but usually on over nights. Loins look great and like you I think Tony's is a food group!! :laugh: If you like your loin a little more moist try pulling a little sooner. I normally pull mine at 140-145 and is safe to eat. That is the very center temp.
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