Swine Spectator
is Blowin Smoke!
OK, pork loins on sale and we have a "loin" throwdown in progress.
First, a quick marinade - Cumin, black pepper, chili powder, oregano, and paprika in equal parts water, soy, and Winchester sauce.
Trying these things out for the first time also:
Did the flippity, flippity, flip method until they reached 135°-140°.
10 minute rest:
And served with steamed broccoli in a garlic-chili butter.
Cooked to perfection, but the Kingsford flavor briquettes were a bit strong for my liking. I will try them again, but use less next time.
Thanks for looking.
First, a quick marinade - Cumin, black pepper, chili powder, oregano, and paprika in equal parts water, soy, and Winchester sauce.
Trying these things out for the first time also:
Did the flippity, flippity, flip method until they reached 135°-140°.
10 minute rest:
And served with steamed broccoli in a garlic-chili butter.
Cooked to perfection, but the Kingsford flavor briquettes were a bit strong for my liking. I will try them again, but use less next time.
Thanks for looking.
