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Unread 02-25-2013, 08:43 AM   #9
BBQ Bacon
is one Smokin' Farker
 
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The crust held very well to the chop. There was about 50% ground almond and 50% of my rib rub. I didn't marinade the pork before hand and it still game out nice and juicy. Mind you I cooked it at about 500F, so it seared quickly to keep all the juices inside.
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