Cut a pork loin in half, patted dry, liquid smoke as the binder, covered in pork rub, garlic jalapeno, and pepper. Also injected with a little butter and pork brine. Put it on the grill at 250, pulled at 145. Was super juicy and delicious 🤤
cmcooper2
Looks great but what is it with people’s need to push the juices out of the meat?!
jsh012380
I thought it was a fresh loaf of sourdough bread. Like the kind you get at a nice table dining restaurant. I could feel the warmth as you sliced it, smell the overwhelming sourdough, had my butter ready in my head to slather on the first piece.
3 Comments
Cut a pork loin in half, patted dry, liquid smoke as the binder, covered in pork rub, garlic jalapeno, and pepper. Also injected with a little butter and pork brine. Put it on the grill at 250, pulled at 145. Was super juicy and delicious 🤤
Looks great but what is it with people’s need to push the juices out of the meat?!
I thought it was a fresh loaf of sourdough bread. Like the kind you get at a nice table dining restaurant. I could feel the warmth as you sliced it, smell the overwhelming sourdough, had my butter ready in my head to slather on the first piece.