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Saturday Late Lunch/ Pork Loin

We we decided on a late lunch with friends instead of dinner, just finished prep, going to fire up the egg after a sit down and a beer or 2. Sorry for the phone pictures, miss placed the camera. Thanks for the stuffing advice, however the kids still wanted this way for today. I will be trying the suggestions you have all gave shortly.


County of Parkland, Alberta, Canada


  • AlbertaEggerAlbertaEgger Posts: 1,258
    Still figuring out how to work this site, sorry for the double pics
    County of Parkland, Alberta, Canada
  • rholtrholt Posts: 384
    Interested to see the final product.
  • CANMAN1976CANMAN1976 Posts: 1,590
    Looking good albertaegger.Be sure to post the end product.

    Hows ya gettin' on, me ol ****? 

    Kippens.Newfoundland and Labrador. (Canada).
  • AlbertaEggerAlbertaEgger Posts: 1,258
    Turned out great, very moist, 12 hour brine, took it off at 140 and did a quick direct to crisp up the bacon a bi tmore. Peppers tuned out great as well. imageimageimageimage
    County of Parkland, Alberta, Canada
  • AlbertaEggerAlbertaEgger Posts: 1,258
    And can someone please tell me why my pictures double post?
    County of Parkland, Alberta, Canada
  • EggcelsiorEggcelsior Posts: 14,013
    Looks awesome. Did you put any rub on?
  • AlbertaEggerAlbertaEgger Posts: 1,258
    No rub, not this time, i did glaze it with a rum sauce. I didnt want to add any rub this time as i do not usualy brine, and was not sure if it was going to be to salty or not. But no, the advice i got for the brine was great, every one loved it. 12 hours was perferct.
    County of Parkland, Alberta, Canada
  • AlbertaEggerAlbertaEgger Posts: 1,258
    Thanks Hapster, really need to get myself a cooking camera though.
    County of Parkland, Alberta, Canada
  • Dyal_SCDyal_SC Posts: 4,734
    Looks outstanding!!!
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