bman62526
Smoking Fanatic
Yes, that is most excellent...
Good job with the pics and the detailed description. I think I'll try that method.
I just did my first "rolled" pork loin two days ago...as I mentioned, where you cut it into a sheet, a la fatty.
It could have been my execution, or the stuffing, etc...but it was a little dry. KEEP IN MIND...I was at a band meeting and I texted the Mrs. to turn down the oven from 325 to 200 -- about 30 min. before I was to arrive home. I didn't panic when she didn't respond, but alas - I got home and she had crashed out and didn't get the msg.
So - that is a big reason for a little dryness, but also - the texture wasn't what I was hoping for. I know the cut of meat was good, so...
I guess the point is, I may try that other method again someday while keeping an eye on it better, but for now, I'll give your method a try.
If it ever stops raining - I'll que it up!
Thanks,
B.
Good job with the pics and the detailed description. I think I'll try that method.
I just did my first "rolled" pork loin two days ago...as I mentioned, where you cut it into a sheet, a la fatty.
It could have been my execution, or the stuffing, etc...but it was a little dry. KEEP IN MIND...I was at a band meeting and I texted the Mrs. to turn down the oven from 325 to 200 -- about 30 min. before I was to arrive home. I didn't panic when she didn't respond, but alas - I got home and she had crashed out and didn't get the msg.
So - that is a big reason for a little dryness, but also - the texture wasn't what I was hoping for. I know the cut of meat was good, so...
I guess the point is, I may try that other method again someday while keeping an eye on it better, but for now, I'll give your method a try.
If it ever stops raining - I'll que it up!
Thanks,
B.
