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Tonight's porkloin

BaysidebobBaysidebob Posts: 488
edited October 2012 in Pork

Porkloin on the BGE. Nice cut but too lean so wrap in bacon. Serve with mango black bean salsa and steamed asparagus. Grandson came by and there are no leftovers.

Details: 350 degrees grid and 145 center per the Mav and double checked with the Thermapen, raised on the AR indirect. Went pretty quickly. It's a keeper for us.

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My actuary says I'm dead.

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