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Old 02-14-2013, 12:04 PM   #11
is one Smokin' Farker
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Join Date: 11-26-12
Location: Saint Louis MO

I marinate in a mix of Italian dressing, lemon pepper, a little soy and Worcestershire sauce, and then dust with Italian seasoning before it hits the grill. Cook till its done and not a second longer. Dry pork loin is not fun.
18" OTS, 22" OTG, SJ Silver, Cimarron Offset, Coleman Bullet, PBC, UDS, QMaster ATC
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