Quote:
Originally Posted by tooge
You are on point. a few minutes on each side to sear then indirect. Just as you said. the only thing I might do is to baste it every time you "roll" it. You can be as simple as apple juice, or as involved as a ten ingredient mop sauce. Here is my favorite pork baste:
equal parts apple juice, soy sauce, and beer. Then throw in a few splashes of hot sauce, worsteshire, and olive oil.
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That sounds good. Will have to try it.
But if he's already got a marinade, the baste might work against it. Wouldn't go wrong with just apple juice or beer.