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PORK LOIN PREPARATION, FOR SHOWTIME ROTISSERIE BY DR. JIM BAUDO |
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LAY IT OUT ON A CUTTING BOARD, CUT IMMEDIATELY, COLD, FIRM MEAT CUTS BEST. |
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| TRIM AS MUCH ADDITIONAL FAT AWAY AS POSSIBLE. SLICE CROSSWAYS JUST DEEP ENOUGH TO GO BEYOND THE FAT. THIS ALLOWS THE FAT TO RENDER OUT AS YOU COOK IT AND THE MEAT WILL NOT CURL AS COOKED. THE MEAT IS NOW READY TO HAVE YOUR FAVORITE SPICES APPLIED. THE SLICES ALLOW THE SPICES TO PENETRATE DEEP INTO THE MEAT ADDING GREAT FLAVOR THROUGH OUT THE MEAT. |
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THE IS WHAT IT LOOKS LIKE WHEN IT IS DONE. COOKED IN SHOWTIME ROTISSERIE. |
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| YOU WILL ALSO ENJOY: SHOWTIME ROTISSERIE |
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| PHOTOS WITH HP CAMERA, RECIPES BY JIM BAUDO E-MAIL JIMBAUDO@YAHOO.COM |
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