Awesome Shawn. On my old two burner, I could never get the temperature that low.

Tonight's experiment is Porchetta style pork loin.

Loins were on sale, so I bought a big one to use mostly for cold meat for lunches.

Poking around I found a recipe for Porchetta, which I understand is usually done with pork belly.

I took the loin (quite fatty), spiral cut it and spiced it with paprika, sage, rosemary, mustard powder and fresh garlic. I then rolled it back up, scored that fat side on it and wrapped the exposed meat side with bacon.

We'll see how it turns out.

Fred

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Blujays1: Spending Fred's money one bottle at a time, no two... Oh crap!