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whats on your grill today?

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Oct 21, 2016
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Chi-kah-go (not Chi-caw-go)
Today I did a recipe from the Serious Barbeque cookbook. Peach and Rosemary glazed pork loin.
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Was salty as hell, with no peach flavor. It might've been me, but I followed the recipe. Pretty disappointing, although the cooking method of getting it all charred up then cooking indirect did deliver a pretty juicy and tender piece of pig.
 
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