Pork Loins

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bigfoot bbq

Newbie
Original poster
Sep 16, 2014
22
10
S.E. Nebr.
First time on here. I've been asked to cook up 1/2" thick sliced boneless loins for church this Sunday. I'm wondering what is the best way to keep them moist once I take them off the grill and put in roaster to keep warm. I'm going to carmalize them before I put on the grill with some light seasoning and brown sugar. Thanks
 
 
First time on here. I've been asked to cook up 1/2" thick sliced boneless loins for church this Sunday. I'm wondering what is the best way to keep them moist once I take them off the grill and put in roaster to keep warm. I'm going to carmalize them before I put on the grill with some light seasoning and brown sugar. Thanks
Are you cooking the loins whole? and then slicing or slicing and then grilling? Remember, loins have little internal fat on the large end so can dry out quickly. Will dry out even quicker if sliced first, IMO. You will definitely need some liquid in the warmer to help keep things moist. I'd try to have them done as close to eating time as possible. Here's a link to a good looking one...for more info and others type in 'pork loin' in the search bar and check out others that might interest you....Good Luck, Willie

http://www.smokingmeatforums.com/t/95434/pepper-jelly-glazed-loin
 
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