INGREDIENTS

INSTRUCTIONS

For the marinade, whisk all liquid ingredients until blended. Place loin in
non-reactive container and pour the marinade over the loin and refrigerate
overnight, turn a few times every 4-6 hours so all of the meat surface is
covered with the marinade.
Remove the loin from the container and place on paper towels to dry off the
marinade before lighting the grill. Discard the remaining marinade. Place
charcoal in a pyramid shape and light with either lighter fluid, electric
starter or chimney starter. When the coals turn gray place them to one side
of the grill. The meat will be cooked using the indirect method. Place an
aluminum pan filled with hot water next to the coals. Spray the grid with a
non-stick spray and let grid heat over the hot coals. Place the loins above
the water pan. Cover the grill, place bottom vents open fully and the cover
vent open three quarters. Cook for 2 1/2 hours or until the loin is fully
cooked. You will need to add lit charcoal, approximately 8-12 briquettes to
the hot coals halfway through the cooking process, so using a chimney
starter would work best for this.
If a sauce is desired, brush the loins with your favorite barbecue sauce
during the last ten minutes of cooking. If you sauce prior to this it will
burn. Try without the sauce, it is very flavorful!!
Recipe by: Larry Gerber seen in Northwest Herald
Converted by MM_Buster v2.0l.

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