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Thread in 'Cooking & Recipes' started by fast306stang, Jun 12, 2016.
I do. I slice into medallions then pour the glaze over them.
I'm thinking about Smoking a Fatty this weekend using a whole Loin..Time will tell
Me too........oh wait.....
I tried cutting before I cooked them once, but they cook so quickly they were over done before I knew it.
The last one I made, I cut the loin in one piece 1/2 thick and opened it up..Then made a stuffing put it in and rolled it up..Then I take a dry rub and did a basket weave with bacon then applied a sweet soy mixture and smoked that puppy on my egg. I think I will assemble it tonight and wrap in saran wrap and to the frig it goes..Tomorrow after I get back I'll smoke it..
Ah, that's what I was asking, I assumed you sliced, then cooked. I have to try doing a whole one, I've never done it that way before.
I usually use Fresh Ginger root that I scrape..It's Da Bomb!
I agree! But I didn't have any on hand
Oh they got your attention,watch out boys.