Thursday, August 26, 2010

Peachwood Smoked Pork Loin

Boneless pork loin, marinated overnight in fresh orange juice, evoo, creole mustard, teriyaki saice, garlic ... and I don't know what all. Took it to the grill a couple hours ago ~ it's about ready to come off. I put a Pitsburgh burn on it over direct coals, then moved it to indirect & threw a couple chunks of peach wood on the coals ... target internal temp is 140*

Beautiful cool morning ~ smoke is in the crisp morning air & my back yard is full of naked ladies ... whooooooboy, is this a great country, or what??

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