Just sparked up the grill. Brined pork loin, slathered in garlic aioli as a binder and seasoned with @MeatChurch honey hog. Smoking with some crabapple. She’s going to get a sear once she hits about 130-135.
@Frysmouth Here is the full recipe:
https://t.co/U6jgj1Q730
Here's a similar one if you want to just leave the skin on and skip the bacon:
https://t.co/NMYfUf8Pc5
Both are amazing
@HeatMis46503672 I spent years perfecting those perfect diamond grill marks. And those are great. But those are lines of caramelized proteins surrounding grey meat. A flat top gives me edge to edge browning. It's a superior flavor crust.
@johnnylocal@CopperStateCook@MeatChurch Never had a problem with the bottom. It was the hinges. Wound up giving it to a neighbor of mine that was a welder. He sand blasted it, redid the hinges and repainted it. Looked better than new.