View Single Post
Old 02-25-2013, 09:43 AM   #9
BBQ Bacon
is one Smokin' Farker
BBQ Bacon's Avatar
Join Date: 09-22-11
Location: Calgary, Alberta

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.
Did someone say Bacon?
18.5" Weber Smokey Mountain Cooker.

Black Thermopen <- the colour of speed!
BBQ Bacon is offline   Reply With Quote

Thanks from:--->