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Ian I just did a pork loin roast last night and cut 1" incisions and inserted slivers of garlic. Really added flavor to the inside fo the meat and not just the outside. I think i'll go with a bone in cut next time though. I pulled it at 155. a hint of pink in the middle.
You're right about the potatoes btw, they were a bit mushy.
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Well i had #6 adjusted perfectly but then just before i tightened it a butterfly in Zimbabwe farted and now i have to start all over again!
I believe we all make mistakes but I will not validate your poor choices and/or perversions and subsidize the results your actions.
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