What kind of brine?craig castille said:I brine the loin.
Otherwise it has no internal flavor.
A couple years ago I found a good way to make use of loin leftovers on the Virtual Weber Bullet site.Finney said:I grill em.
In addition to the grilled onions, I use my favorite sauce (Scott's). It makes a great sandwich.VWB said:Mighty Fine Leftovers
I read about this approach to pork loin leftovers in a post on The BBQ Forum that was attributed to Ray Lampe, aka "Dr. BBQ".
Cut a nice, thick slice of loin, apply your favorite rub to both sides, then grill each side over medium-high heat for a few minutes on your charcoal or gas grill.
You can see the result here with a slice of the orange juice loin. It's fabulous. In fact, you'll probably think it tastes better as leftovers than it did the first time you ate it. It's smoky, it's well-seasoned, it's got those sexy grill marks. It also takes care of any red meat near the bones.
It's my understanding that Dr. BBQ serves this (without the bone) on a bun with grilled onions!
Unity said:A couple years ago I found a good way to make use of loin leftovers on the Virtual Weber Bullet site.Finney said:I grill em.
In addition to the grilled onions, I use my favorite sauce (Scott's). It makes a great sandwich.VWB said:Mighty Fine Leftovers
I read about this approach to pork loin leftovers in a post on The BBQ Forum that was attributed to Ray Lampe, aka "Dr. BBQ".
Cut a nice, thick slice of loin, apply your favorite rub to both sides, then grill each side over medium-high heat for a few minutes on your charcoal or gas grill.
You can see the result here with a slice of the orange juice loin. It's fabulous. In fact, you'll probably think it tastes better as leftovers than it did the first time you ate it. It's smoky, it's well-seasoned, it's got those sexy grill marks. It also takes care of any red meat near the bones.
It's my understanding that Dr. BBQ serves this (without the bone) on a bun with grilled onions!
--John 8)