Pork Barrel Pork Loin & Dirty Roasted Potatoes

Ryan Chester · May 12, 2011

Grilled up a pork loin rubbed with some Pork Barrel All American Spice Rub that my buddy Heath sent me. I also used his mustard sauce for dipping. It blows me away what that guy has done with his company in only a couple of years.:clap2: I also roasted some red potatoes coated in olive oil and seasoned with Todds Dirt and some fresh rosemary which turned out incredible. I pulled the pork loin at 153* and let rest for 10 minutes. The photos don't do the pork much justice. That chit was super JUICY!!! Enjoy the pron fellas!

Deguerre - Pics better?:thumb:

deguerre · May 12, 2011

Oh heck yeah!

Now your food's been done justice.:thumb::thumb:

This one gets a big YeeHA!

Groundhog66 · May 12, 2011

Now I can almost taste it, looks good Ryan.

Militant83 · May 12, 2011

Looks good man

dannypat21 · May 12, 2011

Oh yeah I'd hit that twice.

Dustin D · May 12, 2011

:clap2:

Harbormaster · May 12, 2011

Todd's Dirt was made to go on potatoes.

Good lookin' loin too.

thedirtman · May 12, 2011

Looks great. I have written a couple of times that one of my favorite BBQ sauces is from Pork Barrel. I run into Heath a lot, being we are both in the Washington Area. Love there stuff. On my website, there is a video that Heath and I did at the Metropolitan Cooking and Entertainment show.
Todd
"The Dirt Man"

Phrasty · May 12, 2011

Yessir! Thats looks so good!

Cheers

vhram · May 12, 2011

That looks great.

Phubar · May 12, 2011

I think you need to downsize these pics again cause these bigger pics making me extra hungry!

Excellent Ryan!

Pork Barrel Pork Loin & Dirty Roasted Potatoes

Ryan Chester

is Blowin Smoke!

deguerre

somebody shut me the fark up.

Groundhog66

Babbling Farker

Militant83

is one Smokin' Farker

dannypat21

is Blowin Smoke!

Dustin D

Full Fledged Farker

Harbormaster

somebody shut me the fark up.

thedirtman

Full Fledged Farker

Phrasty

Babbling Farker

vhram

Full Fledged Farker

Phubar

somebody shut me the fark up.

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