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Red Hook > wrote in message >...
> On 11/11/03 1:26 PM, in article
> , "Vince Poroke"
> > wrote:
>
> > Most everyone has a plethera of information that I have been able to
> > avail so here is one more for this wonderful group of
> > gastro-architects. By the way, who here is a professional chef?
> >
> > I have never cooked Pork Sirloin before. I have about a 3 lb Sirloin.
> > Would this cut bennifit from braising or roasting? What internal
> > temp would be recommended? What about on the BBQ low and slow? And
> > as always, I appreciate any information offered.
>
> Vince-
>
> Pop on over to alt.binaries.food and alt.food.barbecue and check out the
> pork loin roast that Nick Cramer did last weekend. He has pictures and
> recipes posted. Your family should be as lucky as his. It'll be tasty on
> the BBQ, probably take 4-4.5 hours to get the temp to 150, and then let it
> sit for 10 minutes.
>
> Good luck!
>
> Red Hook

Thank you, I will go check it out.