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Northwest Iowa | cfdr's sous sounds like something i need to look into. I have made quite a few whole boneless loins. I have a charcoal H20 (water pan above charcoal) that I use. Pan of coals in the bottom need to be started, takes about 20-30 min. Then cut the loin to fit on the top rack. Rinse, rub all over with basil flavored olive oil and sprinkle liberally with "Famous Dave's Rib Rub". Put the loin on and throw some chunks of apple wood on the coals. You could eat the smoke! Cold and wind will add extra cooking time but 4-8 hours is ok. Add charcoal and wood chunks as needed. Very important to not over cook. Medium is enough. I used to work at the local hog packing plant. The gal in charge of the lab, said they hadn't checked for trichinosis in 25 years as they had never found any. Inside production, no garbage feeding has enabled us to move away from the overdone shoe leather pork. Bon Appetit! | |
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pork roast recipes
