#11  
Old 09-04-2009, 11:05 AM
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Monie Monie is offline
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Join Date: Jan 2008
Location: Kokomo, In.
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lol...what time do we start?
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  #12  
Old 09-04-2009, 03:45 PM
Va Hunter Va Hunter is offline
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Join Date: May 2008
Location: SW Virginia
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My marinate is Soy sauce, red wine, a dab of liquid smoke and some Carribean jerk seasoning. You can inject the loin with the liquid mixture and marinade if for a couple hours in the frig. Remove it from the frig and place in a pan of some sort,reserving the marinade. Sprinkle the jerk seasoning on it. Add a little jerk seasoning to the marinade. Let the loin set for awhile on the counter(I know! Yer not supposed to do that, but I ain't dies yet from it) while ya get yer grill heated up or your charcoal whitened. You can sear it if ya want to, I don't. Mine usually takes a couple of hours to get done using indirect heat. I regularly baste it with the marinade(I know! Yer not supposed to do this neither!) until its all gone.
Let it rest for about 10-15 minutes before slicing.
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