Thursday, August 26, 2010

Fire In The Hole!!!

Marinated pork loin gettin' a lil' Pittsburgh burn on it

After a quick char hot & nasty ... I pulled dat pork loin off the fire & gave it a good dusting of this great rub ~ Oakridge BBQ ~ made by a frien of mine in Kansas City

Then I pushed all dem hot coals to one side, threw a couple chunks peachwood on top the coals & finished the pork loin indirect - internal target temp 140*

Brushed wit a lil' my homemade cherry/pepper bbq sauce the last 30 minutes of cooking to git a nice bark

1 comment:

Ron said...

They really look good, John! Will be anxious to see what they look like sliced. The "bark" looks and sounds incredible, what with the cherry/pepper sauce.