Went for one of my favorites... chinese bbq'd pork.
I trimmed the silver skin and butterflied a pork back loin...
2 cloves minced garlic
one "thumb sized" piece of fresh ginger peeled and minced
3 tsp sherry
3 1/2 TBS soy sauce
2 tsp sugar
1 tsp salt
2 TBs honey
1/2 tsp five spice
and about 1/2 tsp red food coloring
Bagged and let it chill overnight...
Layered scallions on the marinated pork.. then rolled and tied..
I used a few wood pellets in a pouch for a bit of smoke. Set the Hasty Bake hot coal grate to the lower "smoke" level. Made a basting sauce by heating the leftover marinade and reducing it a bit. Then rotated the loin every 15 minutes or so while basting.
Probably said this before but I think I'm going to love this unit... :)
First Cook on the Hasty Bake