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(Hag & Stenni) wrote in message >...
> On 11 Nov 2003 13:26:54 -0800,
> (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.
>
> it would greatly benifit from brining...hag k
>
>
>
> As a beauty Im not a star, there are
> others more handsome by far, but my
> face I dont mind it because Im behind
> it, its the folks out front that I jar...
>
> Pull a loraine Bobbit (cut off waynespenis) to reply

I am realy in to brining: chicken, shrimp, ribs and pork. That is a
great idea. Anyone brine red meat?