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Unread 08-03-2013, 12:45 PM   #8
Smoke House Moe
On the road to being a farker
Join Date: 09-13-12
Location: Robbinsdale Minnesota
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Some great responses.

Pork loin was the first thing I learned to smoke back in the day, but have not served it for vending yet.

I think you guys have helped change my mind.

Question: for those that make sandwiches, do you have a sandwich station with mayo, lettuce, tomato, etc. for options?
Do you use regular white or wheat sliced bread, or buns?
Any other helpful tips for serving sliced pork loin?
2 - WSM 18.5, 1 - WSM 22.5, and 1 - ECB Smoke n Pit.
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