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The tingler?
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DocWonmug
Posts: 300
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
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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
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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.Delta B.C. - Whiskey and steak, because no good story ever started with someone having a salad!
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Yeah, the reference is the old Vincent Price horror movie. The tenderloin looked like the tingler from the movie....LBGE
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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.
Flint, Michigan -
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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