(I hope I spelled "barbie" right for the Aussies.) I get pork loins at Sam's, and we do them several ways. Last night was a new one.
We had a roast about 10" long, marinating in a salt & sugar solution. We sliced up apples - I sliced two; one would have been sufficient. I used one of those cranky-cranky-corer-peeler-thingey-doos. I then made a bed of apple slices on some aluminum foil, and laid the pork in. Eric applied more rub and seasoning. We had a large bowl of Clementine oranges, so he squoze (past tense of squeeze, past perfect tense is squizzened) juice around on top of the meat before he added the rub.
On the Weber, he had two trays of charcoal, one on each side. The pork was in the middle on the top rack. Hickory chips on the charcoal added a northwoods touch. Needless to say, it was JARVIS good eatin'!
We had a roast about 10" long, marinating in a salt & sugar solution. We sliced up apples - I sliced two; one would have been sufficient. I used one of those cranky-cranky-corer-peeler-thingey-doos. I then made a bed of apple slices on some aluminum foil, and laid the pork in. Eric applied more rub and seasoning. We had a large bowl of Clementine oranges, so he squoze (past tense of squeeze, past perfect tense is squizzened) juice around on top of the meat before he added the rub.
On the Weber, he had two trays of charcoal, one on each side. The pork was in the middle on the top rack. Hickory chips on the charcoal added a northwoods touch. Needless to say, it was JARVIS good eatin'!