The BBQ BRETHREN FORUMS. - View Single Post

Smoke House Moe · 08-03-2013, 12:45 PM

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?

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	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.