If preparing a 15 to 20 lbs. bone-in pork loin on the grill how should I have the loin placed over the hot coal to achieve the proper end temperature of 170 degrees without burning or drying out the loin?
What do you think of this idea for a plated dessert- I've named it 'TROPICAL SUNRISE". It consist of three separate layers; the base being a hi-ratio lemon chiffon, the next is a strawberry bavarian cream which is then topped with a banana mousse. The sauces on the plate are strawberry and ginger. And to add a little crunch to it I've added a crispy chocolate plaquette. Would like thought and or suggestions. Thank you.