Michael Richards
TVWBB Emerald Member
Got a pork loin to do a spin cook with the Rotisserie. Thanks Tim for the guidance on getting the right cut for this cook.
Used the simple wet rub I have learned from Rich G.: dijon mustard, EVOO, crushed garlic, a little honey, salt, and pepper.
Went on with B&B charcoal and peach wood from Fruita Wood.
I forgot the drip pan, just realized it.
And done.
Sliced
Plated.
Pork roast was pretty amazing, the peach wood smoke come through nicely, I really really like that stuff.
Used the simple wet rub I have learned from Rich G.: dijon mustard, EVOO, crushed garlic, a little honey, salt, and pepper.
Went on with B&B charcoal and peach wood from Fruita Wood.
I forgot the drip pan, just realized it.
And done.
Sliced
Plated.
Pork roast was pretty amazing, the peach wood smoke come through nicely, I really really like that stuff.