DaleW
TVWBB Pro
Quick Wednesday night grill. Some mediocre pork loin cuts. I put them in a simple brine for a half hour. Searching through the cupboard, surfer dude and I found a Cajun rub I made some time ago. Can't remember what all was in it, I think it is one of Raichlen's rubs from How To Grill. Anyway, after the brine and rubbed.
They were pretty thin, so a direct sear and a very short indirect was all that was needed.
First three ready, two more to go.
With salad, bread and a Bordeaux, it was a very nice Wednesday dinner.
They were pretty thin, so a direct sear and a very short indirect was all that was needed.
First three ready, two more to go.
With salad, bread and a Bordeaux, it was a very nice Wednesday dinner.
