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Papi Chingon

Domesticated Hombre
Oct 19, 2015
27,354
34,206
Fuck me, papagallo! Did you brine that loin? Exquisite!
No bro, just seasoned with Meat Church's Honey Hog and Holy Cow, then seared when the grill came to temp on each side, removed and let the grill calm down (turned 3 burners off, left the other 2 on high, then cooked indirect flipping every 10ish minutes. As soon as they hit 110 I brushed on the honey mustard, then did so on each flip until it was temping at 135, then just let ride. After they hit 145 I just pulled them, let them rest for 20ish minutes, slice, dice, put in rice.
 

sparkuri

Pulse on the finger of The Cimmunity
First 100
Jan 16, 2015
37,632
49,488
Corned beef hash and eggs.
Stockpile corned beef hash, it won't be readily available when s*** hits the fan.


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