tag:blogger.com,1999:blog-21079918.post5341379839568220128..comments2023-09-22T10:53:31.690-07:00Comments on Kitchen Inferno: mickeyhttp://www.blogger.com/profile/09625145231642442464noreply@blogger.comBlogger1125tag:blogger.com,1999:blog-21079918.post-79944787359521759432007-04-24T12:59:00.000-07:002007-04-24T12:59:00.000-07:00Looks excellent Mick!!!! I prefer smoking over roa...Looks excellent Mick!!!! I prefer smoking over roasting, but the balsamic vinegar glaze sounds very interesting. I've done some whole bone-in pork back loins on the smoker. This is the backbone of the hog with the pork chops still attached to the backbone. It's about 3 feet long and weighs about 25 lbs., instead of balsamic vinegar I use Coke and rub to make a paste. Makes for an outstanding bark.<BR/><BR/>I've not considered cooking it to rare on the smoker and then finish on a grill, but it sounds like something I'm going to have to try.Kevinhttps://www.blogger.com/profile/13598696926839177637noreply@blogger.com