On Sep 1, 10:38*pm, I am Tosk wrote:
In article 5bb616d9-7c13-4922-870f-70f360949fa3
@f6g2000yqa.googlegroups.com, says...





Actually, there's no recipe. *This is too simple and too good it's
almost obscene.

Charcoal grill, (why burn up gas?)

1 bread pan

http://www.bonzabuy.com.au/store/images/DSC_3443_2.jpg

1 pork loin that fits perfectly inside the pan

http://www.simplymeats.com/images/LoinRoast.jpg

A bottle of herb and garlic or lemon and pepper marinade

https://www.wegmans.com/prodimg/225/...7890248225.jpg

http://www.kcmasterpiece.com/images/..._mar_lemon.jpg

Got the grill hot, put the loin in the bread pan, and fill the pan
with the marinade so that the meat is fully or almost fully covered.

Cover the pan with tin foil, and poke a couple holes in the foil. *Put
it on the grill and close the lid. let it sit and boil for a while,
check it occasionally and when the liquid is about clear, then it's
ready.

remove from the grill and place the loin on a platter. cut the loin in
the serving sizes you prefer and cover the slices with the liquid.
You'll find the pork is surprisingly tender.

Serve it up and enjoy *a treat.

Tim

I take my crock pot and put a wire rack in the bottom to keep meat out
of the grease. Dry rub to taste, pepper works great with any combination
of spices. Pour a bit of cooking wine in the bottom and let it go
overnight. In the morning take out the juice and put it in a bowl in the
refrigerator. When the fat solidifies on the top, remove it and put the
juice back in the crockpot. From there, reheat and slice, pull, smash,
add sauce, and eat... Awesome...

My dry rub... (from an internet recipe)
3 tablespoons paprika
1 tablespoon garlic powder
1 tablespoon brown sugar
1 tablespoon dry mustard
3 tablespoons coarse sea salt

Here is the BBQ sauce from same site...
1 1/2 cups cider vinegar
1 cup yellow or brown mustard
1/2 cup ketchup
1/3 cup packed brown sugar
2 garlic cloves, smashed
1 teaspoon kosher salt
1 teaspoon cayenne
1/2 teaspoon freshly ground black pepper
Pan drippings from the pork

...for anyone interested...

--
Rowdy Mouse Racing - We race for cheese!

Gee, its nice you told everyone that you admitted you didn't make up
that recipe. Done lying now, ****tard?