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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 02-24-2013, 06:43 PM   #1
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Default Almond and coconut crusted Pork Loin Chops

So for my entry into the "Nuts" throwdown, I decided to try something a little nutty...or seedy...how ever you want to interpret the origins of the almond.



So I start by grinding up some almonds.





I then added it to my rib rub, which contains coconut sugar, garlic and onion salt, cuman and a few other spices and get ready for the rub down.



Liberally cover the pork loin chops and set aside to heat up the grill.







The wife said she had her doubts and wasn't really looking forward to it, but man she was amazed and looking forward to the next time. Me TOO!



So when the voting starts, head over to the throwdown nuts section and vote for me.

Dean
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Unread 02-24-2013, 10:43 PM   #2
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Interesting, looks good and i don't like nuts
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Unread 02-24-2013, 11:29 PM   #3
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That combo sounds interesting. Chops really look great!
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Unread 02-24-2013, 11:33 PM   #4
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Sounds very interesting,was Almond a heavy influence
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Unread 02-25-2013, 07:34 AM   #5
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That looks fantastic, the crust on the pork chops looks delicious and who doesn't love perogies?
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Unread 02-25-2013, 08:31 AM   #6
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That looks great!
Were there issues with the rub sticking to the meat? Just wondering about the almonds and if they hold on...
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Unread 02-25-2013, 08:31 AM   #7
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Yummm!
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Unread 02-25-2013, 08:37 AM   #8
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That chop looks beautiful! Another one on the to-do list.
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Unread 02-25-2013, 08:43 AM   #9
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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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