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It was good but I cant take credit. It was already seasoned. garlic and herbs.Loin is delicous, I would be a happy partaker!
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It was good but I cant take credit. It was already seasoned. garlic and herbs.Loin is delicous, I would be a happy partaker!
How do you keep it moist? I suck at cooking.I have a Weber kettle grill (the least expensive model) and something called a vortex that allows the charcoal to be placed in a ring around it so it burns slowly around the ring. I got 12 hours of burn time out of what would normally be used to grill a couple of steaks. I used some hickory chips sprinkled on top of the coals. I just light one end of the ring of coals and it burns it's way to a smoke to perfection piece of pig. You don't connect the ends of the ring. An eight inch spacing keeps the fire burning in one direction. As soon as I get some of these crazy roosters fixed so they can't crow no more I'm going to do some of them the way I did the butt for about 6 hours.
Leave the fat cap on it an make sure that cap is on top while it slowly cooks at about 200°.How do you keep it moist? I suck at cooking.
Just riding in the van does that to me. My back is killing me since we got home. It will be tomorrow too.Speaking of butts mine sure does ache some tonight. It's the bending lifting feed bags that makes it hurt I think. I only have been taking meds twice a day instead of 3 times like prescribed. Going back to 3 tomorrow to see if it helps.