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Unread 03-14-2013, 07:08 PM   #8
is Blowin Smoke!

Join Date: 02-08-10
Location: Howell, MI
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Finally cooked the loin backs. Took 5 hours at 225 degrees. The texture was fine but I can see why people go to such trouble to add flavor to them, the meat is somewhat lean and flavorless. Still tasted good, though. Thanks again for the advice.
Two Weber daisy wheel kettles A: 1979 P: 1993, and an unused ECB
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