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The tingler?

DocWonmugDocWonmug Posts: 296
edited September 2012 in EggHead Forum
Sorry for anyone old enough to remember. But tried a pork tenderloin. Jamacian Jerk wet rub. Oh my, superb.  400 deg raised grill direct Still working out the time, but maybe 40 min total, turn every 5 min after maybe 20 min.
LBGE

Comments

  • TjcoleyTjcoley Posts: 3,523
    Looks good Doc.  Not sure on the title of the thread and the old enough to remember piece.  I know The Tingler was a Vincent Price horror film, and he was a well known chef.  Google Vincent Price and pork chops, then try to get that song out of your head the rest of the day.  Probably way off the mark.
    __________________________________________
    It's not a science, it's an art. And it's flawed.
    - Camp Hill, PA
  • Tjcoley said:
    Looks good Doc.  Not sure on the title of the thread and the old enough to remember piece.  I know The Tingler was a Vincent Price horror film, and he was a well known chef.  Google Vincent Price and pork chops, then try to get that song out of your head the rest of the day.  Probably way off the mark.
    +1, old enough, but don't remember...
    Delta B.C. - Move over coffee, this is job for alcohol!
  • DocWonmugDocWonmug Posts: 296
    Yeah, the reference is the old Vincent Price horror movie. The tenderloin looked like the tingler from the movie....
    LBGE
  • Tjcoley said:
    Looks good Doc.  Not sure on the title of the thread and the old enough to remember piece.  I know The Tingler was a Vincent Price horror film, and he was a well known chef.  Google Vincent Price and pork chops, then try to get that song out of your head the rest of the day.  Probably way off the mark.
    Thanks a lot TJ!  Pork chops, pork chops, pork chops, pork chops.....

    .......................................................................................

    Flint, Michigan

    Where shootings and tap water are equally deadly

    My fleet of eggs: XL, Small & Mini.

  • TjcoleyTjcoley Posts: 3,523
    Chicken livers, chicken livers, chicken livers.....
    __________________________________________
    It's not a science, it's an art. And it's flawed.
    - Camp Hill, PA
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