Bill The Grill Guy
Master Chef
- Joined
- Jan 17, 2005
- Messages
- 5,454
Finney said:What temp you cooking those loins "at" (WSM) and "to" (meat)?
Sounds good. How much you charge for those?Bill The Grill Guy said:Finney said:What temp you cooking those loins "at" (WSM) and "to" (meat)?
The dome temp is at 265-270. I am going to bring the loins up to 145*. The customer will then reheat. I plan on slicing them and Vacume Seal them with some of the chutney.
Finney said:Sounds good. How much you charge for those?Bill The Grill Guy said:Finney said:What temp you cooking those loins "at" (WSM) and "to" (meat)?
The dome temp is at 265-270. I am going to bring the loins up to 145*. The customer will then reheat. I plan on slicing them and Vacume Seal them with some of the chutney.
SteerCrazy said:Thanks for the tip.....did you rub down the loins with anything special??
Bill The Grill Guy said:SteerCrazy said:Thanks for the tip.....did you rub down the loins with anything special??
Yup, WRO. That stuff goes great with the apple chutney .