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Saturday Late Lunch/ Pork Loin
AlbertaEgger
Posts: 1,387
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
Comments
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Still figuring out how to work this site, sorry for the double picsCounty of Parkland, Alberta, Canada
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Interested to see the final product.
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Looking good albertaegger.Be sure to post the end product.
L-)Hows ya gettin' on, me ol ****?Kippens.Newfoundland and Labrador. (Canada). -
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.County of Parkland, Alberta, Canada
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And can someone please tell me why my pictures double post?County of Parkland, Alberta, Canada
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Looks awesome. Did you put any rub on?
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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
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Thanks Hapster, really need to get myself a cooking camera though.County of Parkland, Alberta, Canada
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Looks outstanding!!!
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