Father's Day 09 we had both sets of parents and kids over for dinner. I fixed an 8 pound pork loin. Cut the loin in half and coated one with Colavita olive oil then gave it a very gernerous coating of whole rosemary and a dash of oregano and basil. The other half got an equally generous coating of coarse ground black pepper and health dash of sea salt. Wrapped both loins in saran wrap and left in the frig ovenight. Fired my 36'' WFO for about an hour, got the sides and lower dome up to about 500 C. Put both loins side by side on a metal broiler tray. Pushed the fire over to the side with 2 firebricks on edge between meat on fire. Rotated the pork every 15 min. and cooked for about 1.5- 2.0 hours. The firebricks on edge kept the meat from burning due to my lack of floor space. (I also had a 10'' iron skillet full of forno bravo gratin potatoes on side opposite fire.) Fed about 13 people.
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