I haven't cooked outside for at least a month, because of crumby weather, and aches and pains. Today I tried stuffing a pork loin with sausage. I rubbed it with Sweet tooth Rub from Rick Brown's BBQ America, and sauced with Dr. BBQ's Big Time BBQ sauce.
It was great to smell the it cooking, and my wife said that it is the best loin I have ever made. I don't remember which of the Brethren posted about this method, but thanks.