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In Reply to: Am I being too cheap? posted by Cape Cod on November 25, 2012 at 06:48:23:
I rinsed the loin and it seemed fine: No odors. I coated it with equal parts of salt, pepper, and paprika. I placed four strips of bacon over the fat cap and tossed the whole loin into the rotisserie.
I admit that I used my gas grill, but I did throw a few big chunks of pecan wood in every 20 minutes. I cooked it to 155 and the results were heavenly. It didn't need the bacon because the pecan wood gives it enough smoke flavor.
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