Dry Marinade: Butter Garlic Pork Loin
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Jonathon in the video you say you smoked it at 290 degrees then bumped the temp up to 350, however in the text description it says to smoke at 225 degrees, which is it?
Isaiah 5:22 Woe to those who are heroes at drinking wine and champions at mixing drinks
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Jonathon in the video you say you smoked it at 290 degrees then bumped the temp up to 350, however in the text description it says to smoke at 225 degrees, which is it?
Tex_77 said in Dry Marinade: Butter Garlic Pork Loin:
Jonathon in the video you say you smoked it at 290 degrees then bumped the temp up to 350, however in the text description it says to smoke at 225 degrees, which is it?
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Dr_Pain said in Dry Marinade: Butter Garlic Pork Loin:
Man, more seasoning to purchase LOL!!!
you having fear of missing out on tastes
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Dr_Pain said in Dry Marinade: Butter Garlic Pork Loin:
Man, more seasoning to purchase LOL!!!
you having fear of missing out on tastes
Ridley Acres said in Dry Marinade: Butter Garlic Pork Loin:
Dr_Pain said in Dry Marinade: Butter Garlic Pork Loin:
Man, more seasoning to purchase LOL!!!
you having fear of missing out on tastes
LOL!!! I guess man. I love cooking and experiencing new stuff. I just wish Walton’s would use me as an independent tester. Then I would not have to worry
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Jonathon in the video you say you smoked it at 290 degrees then bumped the temp up to 350, however in the text description it says to smoke at 225 degrees, which is it?
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Butter Garlic Pork Loin
Learn how to Butter Garlic Pork Loin. Meatgistics took our favorite Excalibur Dry Marinades and made videos highlighting our favorite things to do with them. We start today with one of the best sellers, the Butter Garlic Marinade!
Prep Time
90 Minutes
Cook Time
2 Hour
Ingredients
Pork Loin
|Butter-Garlic-Marinade
Peaches (side)Nutrition Information
206 calories 12 grams fat 23 grams protein 0 grams carbohydrate 3 ozUtensils Needed
Walton’s Automatic Syringe Injector
Inject your pork loin with |Butter-Garlic-Marinade
Walton’s 12" Pro Vac SealerProcess
- Inject your pork loin with the |Butter-Garlic-Marinade at a 20% pump, this means if your pork loin weighed 1 lb before injecting it will now weigh 1.2 lb.
- Vacuum Seal your pork loin with the leftover injection solution and hold it in the fridge for at least 1 hour.
- Smoke Pork Loin at 225°F until the internal temperature of the meat is at least 145°F.
- Peach halves can be done on the sidekick sear box or a propane grill.
Watch WaltonsTV: Dry Marinade: Butter Garlic Pork Loin
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Jonathon I purchased that after watching the video. Still waiting to use this or the Pa’s Bull marinade soon.
zbigjeff check out the |Argentinean-Style-BBQ-Marinade as well, it’s awesome!
Isaiah 5:22 Woe to those who are heroes at drinking wine and champions at mixing drinks
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Tex_77 I almost pulled the trigger. After I try the others, it is on my wish list. The future is bright.
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We’ve shot a few of these and will be releasing them through the coming weeks, we hope you guys enjoy them and get some inspiration!
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We’ve shot a few of these and will be releasing them through the coming weeks, we hope you guys enjoy them and get some inspiration!
Jonathon thanks I’ll give it a try.
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