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Author Notes: A perfect summer evening or backyard BBQ dish but more elegant and satisfying than hotdogs or burgers. —jwolfsthal
- 1 2 pound pork loin roast
- 1 head garlic
- 1 teaspoon celery seed
- 1 teaspoon medium chili powder
- 1 teaspoon garlic salt
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon ground black pepper
- 1 teaspoon lowry's season all
- with a paring knife, make 1 deep slit into the pork at 2 inch intervals
- insert a sliver of raw garlic into each incision
- mix dry spices and rub into pork on all sides
- heat grill to 375 or 400
- place loin over indirect heat and cover
- turn every 7 minutes until all four sides have seared and are dry
- place over more direct heat and allow spices to mix with juices and create a crust
- once done (internal temp or 135/140), remove and let rest
- slice and serve
Make Fruit Caramel
A case for blending your plums
Blend your plums—seriously.
It's all about the sauce.
It's time to travel.
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