Ryan Chester
is Blowin Smoke!
Grilled up a pork loin rubbed with some Pork Barrel All American Spice Rub that my buddy Heath sent me. I also used his mustard sauce for dipping. It blows me away what that guy has done with his company in only a couple of years.:clap2: I also roasted some red potatoes coated in olive oil and seasoned with Todds Dirt and some fresh rosemary which turned out incredible. I pulled the pork loin at 153* and let rest for 10 minutes. The photos don't do the pork much justice. That chit was super JUICY!!! Enjoy the pron fellas!
Deguerre - Pics better?:thumb:
Deguerre - Pics better?:thumb: