deguerre
somebody shut me the fark up.
- Joined
- Jul 15, 2009
- Messages
- 27,145
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- Age
- 65
I marinated an eight pound pork loin in ginger rice wine vinegar, mustard powder, Indian red chili powder (Very hot) tamari and a little salt for almost two days. I cut in half, and one will be plain, the other slathered with mustard and a rub of paprika, chili powder, brown sugar, garlic and onion powders and a wee bit of salt and black pepper. I also did a small chuck with just salt, pepper and garlic powder. (No prep pick on the chuck). Third pic taken when adding more chips (Jack Daniel oak). More to follow. I have no Idea why I'm cooking so much meat when it's just me! Guess I'll have to share!