Originally Posted by calikooknic
I'd stick to the lower end of 'goons scale. But slightly pink pork doesn't scare me, and loin can dry out fast.


Hell, pink is what I strive for in chops and loins. I can't stand dry, over done pork.

Mike

Know fat, know flavor. No fat, no flavor.

I tried going vegan, but then realized it was a big missed steak.