squirtthecat
New member
So somebody gave me a bottle of this, and I just found it.
Added a 3.75lb hunk of pork loin, and let it swim in the fridge for about 4 hours.
Rubbed with a bit of this.
And onto the MAK at 235°.
Kind of an ugly brute. We'll see how it tastes.
Added a 3.75lb hunk of pork loin, and let it swim in the fridge for about 4 hours.
Rubbed with a bit of this.
And onto the MAK at 235°.
Kind of an ugly brute. We'll see how it tastes.