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Unread 09-25-2013, 05:51 AM   #8
On the road to being a farker

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Join Date: 07-20-12
Location: Irondequoit, NY
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Thanks all!

The loin was a little dry because it cooked a lot faster than I was expecting. I checked on it after about 55 minutes and it was at 150 degrees. But I had brined it and the stuffing was nice and moist, so it turned out to be a winner even though the meat was a tad dry.
Weber Performer * Cajun Bandit * 18.5 WSM * WSM Mini
Donated the Weber OTG and modded Brinkmann Gourmet
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