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

 
IrondeQuer's Avatar
 
Join Date: 07-20-12
Location: Irondequoit, NY
Downloads: 0
Uploads: 0
Default

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.
__________________
Steve
Weber Performer * Cajun Bandit * 18.5 WSM * WSM Mini
Donated the Weber OTG and modded Brinkmann Gourmet
IrondeQuer is offline   Reply With Quote