Holy mother of ceramics.. somebody peel me off this thing...

[primeats]

Life's too short for cheap whiskey! (or is it too cheap for short whiskey, I forget)

[reck_law]

good whiskey

I agree a good whiskey is good but an OK whiskey is better then none

I am thinking about a pork loin this weekend.

1: Dump in the lump.

2: 60 Secs with the propane torch.

3 :Throw on the loin.

4: Set up the Guru.

5: Drink until done. (either the loin or me)

[primeats]

I'll be with you in spirits

[Conodo12]

reck_law wrote:

1: Dump in the lump.

2: 60 Secs with the propane torch. flame

3 :Throw on the loin.

4: Set up the Guru.

5: Drink until done. (either the loin or me)

Someone was bound to respond to this so I figured it might as well be me! Reck - You are going to want to reverse #3 and #4 on your list. Definitely set up the Guru first, get your temp settled in and then toss on the loin - after a good rubbin' that is! Of course, what you do with your loins in the privacy of your home is certainly up to you! lol

Just didn't want to see a perfectly good loin go to waste! Of course, you've got #5 down pat and THAT is the important one!

Have a good cook!

[reck_law]

I usually just take out the loin (seasoned the night before) and throw it on as it goes up to temp. It takes maybe 10 - 15 minutes to get up to about 300. Been working fine by me the guru brings me up to temp holds it then ramps down so I don't over cook. Some people tell me I should let the meat get to room temp. I haven't noticed any difference.

The Guru lets me be careless with my method and still turn out great food.

Jeff

still trying to convince my wife to let me have one of these baby