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Unread 11-27-2012, 01:29 PM   #11
Skidder
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Join Date: 02-02-08
Location: Westfield,Ma.
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Quote:
Originally Posted by daninnewjersey View Post
Thanks guys for all the great ideas. Leaning towards pork loin but not final yet. I'd appreciate any other ideas you could share.....
You can feed a lot of ppl and have a delicious meal for a decent price with the loin. I would brine it for a few hours so you can make sure it's moist. I do mine to a finished internal temp of about 145 to 147 as to not over cook.
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