Big Biscuit
Knows what a fatty is.
Ok, I've got the bone in pork loin bathing in a home made mojo crillollo marinade. I was wondering how some of you guys would cook it given the choices I have. I've got a Weber Performer with fire bricks for some indirect grilling. I also have an 18" WSM I could smoke it on. My other option is an Akorn King Griller.
I was thinking of going low-n-slow on the Akorn and till it hits 135* and then searing it on the Performer to put the finishing touches on it. What say ye my Brethren?
I was thinking of going low-n-slow on the Akorn and till it hits 135* and then searing it on the Performer to put the finishing touches on it. What say ye my Brethren?
