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The Water Cooler
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<blockquote data-quote="dennishoddy" data-source="post: 3119644" data-attributes="member: 5412"><p>Basting. I threw together a mix of olive oil, Teriyaki, Balsamic vinegar, granulated garlic, and Head country dry rub seasoning. </p><p>Put it on at 11 am at 225. Started basting at 2pm. We were working on opening the pool all day and every 20 minutes or so basted the pork sirloin. It had been injected previously with the same basting sauce.</p><p>Pulled it off around 6:30, rested it for 15 minutes, and it came out with a great smoke ring, and juices flowing everywhere. </p><p>We use a pellet grill now. I miss my old propane grill that had a rotisserie. We would put pork or chicken on there and let it rotate all day and baste it every time we walked by. Makes a heck of a bark.</p></blockquote><p></p>
[QUOTE="dennishoddy, post: 3119644, member: 5412"] Basting. I threw together a mix of olive oil, Teriyaki, Balsamic vinegar, granulated garlic, and Head country dry rub seasoning. Put it on at 11 am at 225. Started basting at 2pm. We were working on opening the pool all day and every 20 minutes or so basted the pork sirloin. It had been injected previously with the same basting sauce. Pulled it off around 6:30, rested it for 15 minutes, and it came out with a great smoke ring, and juices flowing everywhere. We use a pellet grill now. I miss my old propane grill that had a rotisserie. We would put pork or chicken on there and let it rotate all day and baste it every time we walked by. Makes a heck of a bark. [/QUOTE]
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