Pork loin / backstrap

Marinate the thing then flop it on a hot fire. When the pork is just about to burn put it in a foil pan covered with foil and slow cook on the cooler end of pit until done all the way through.

Bout to stuff a tenderloin with green onion sausage and grill it right now. One of my favorite ways to cook pork

Marinate it over night, Put on smoker with lowest flame available in the morning, drink beer all day & serve in the evening

quote:

---

Slice it thin, season, put some peppers and cream cheese in it, wrap with bacon, grill.

---

^tenfoe

Do you guys just wrap everything in bacon with cream cheese and peppers???

bigfoots penis would taste good wrapped in bacon with cream cheese and peppers.

quote:

---

I like to brine my wild hog first. About 3 hrs / lb

Then smoke that backstrap with apple wood for 2-4 hrs at 200 degrees.

Serve with a fruity tart sauce like cranberry sauce or a raspberry preserves

---

Sounds good, ever have this? Awesome on fried chicken livers.

Agreed with above. Breaded and fried is really good.

If you had time. You can inject it with some pickled vegetables (like garlic, peppers, onions, etc.) I just get a jar of Mixed Vegetable pickled. Then season the outside and slow smoke it for a few hours, on like 250, maybe 3-4 hours. You should have a good smoke ring with sweet tasting outer and sour/pickled tasting inner. It's pretty good, just takes some time.

Yes you can marinate before frying. I don't fry much stuff but I marinate most everything.

Backstrap, salt the whole thing, then roll it in fresh cracked black pepper to coat the entire backstrap. grill until medium-rare. slice thin on the bias. cant beat it.

quote:

---

fishfighter

---

You had me right until

quote:

---

Season it with some tony's

---