For the backyard chefs, not the competition circuits, what is the biggest challenge to grill or barbecue? For me, getting the right amount of smoke on Salmon has been tricky. I might try some of your suggestions if I feel like a good challenge.
For the backyard chefs, not the competition circuits, what is the biggest challenge to grill or barbecue? For me, getting the right amount of smoke on Salmon has been tricky. I might try some of your suggestions if I feel like a good challenge.
For me it's pork loin roast. Just hard for me to keep it from drying out.
Brine it...inject it ...and pull it off the heat at 140 internal temp. It will be great. :grin:
Well now I have my answer at least to why mine is usually dry...I'm too lazy to brine and inject. :mrgreen:
You don't need to inject or brine to get a juicy loin - just don't overshoot the internal temp. I pull mine between 140-145 and they consistently turn out great.