Ernest’s Grilled Loin of Pork.

Cooking methods have changed since our days of “hog killings.”  We like to grill it over slow heat, but have adapted the recipe for oven cooking.

    Preparation of meat and fowl for grilling is very similar.  You need only observe the process to understand how we can cook such large quantities within a relative short time span.

    
These guidelines work just as well with chicken and will enable you, too, to prepare for a crowd with relative ease.

  8-pound pork  loin
  Seasoned salt
  Salt
  Pepper.

    
If possible use meat that has not been frozen.  6-8 hours before ready to begin cooking, prepare the meat. 

   Cut off excess fat and/or pick off pinfeathers.  Wash and drain the meat. Pork Loin - cut 1 1/2 inch deep gashes about 4 inches apart and insert a medium slice of garlic in each opening.

    All meat (and fowl) - sprinkle lightly with salt and red pepper, more liberally with black pepper, seasoned salt, and garlic powder.  Dice onion and place pieces between layers of meat.

     Wrap in aluminum foil and refrigerate overnight, or 6-8 hours. Keep refrigerated until ready to cook. Place on grill and cook slowly over moderate heat.

   Thank you........