Quote:
Originally Posted by RebelR
What part of the loin did you use? if it was near the center of the loin, I can see it being a quite dry. I would do the sirloin end like that and it would probably turn out more moist with the higher fat content of the meat, besides it has more flavor and would stand up to the marinade better.
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if you follow the thread you'll see that the foil ripped and the 'juices leaked out' just need to be more careful that's all, BTW I did put about 2 tablespoons bacon grease in with the loin.. .. this morn I did a 'steak'... it was like steaming the steak because I was more careful with the placement in the embers and foil... no worries I have all winter to work it out
