Attempt number two in recent history to actually get to understand that strange room where food is prepared. Sort of a variation on a theme this time. Same dry rub, but this time, pork tenderloin instead of lamb. Worked quite well. Used the important bounce technique I learned from grillmaster Jeff Gordley, whereby the meat is firmly grasped with tongs and bounced slightly, to assess it's internal temperature by rigidity. And then, since I don't even remotely trust myself, the use of ye olde meat thermometer.
BUT, it was successful, AND, paired with a 2006 Gundlach Bunschu Merlot, which was fucking killer. I'll get around to posting pictures and notes from the LearnAboutWine "Revenge of the Merlot" tasting, and especially the Press Panel, but for the time being, I'm just enjoying one of my favorites and a great dinner...
1 comment:
Thanks for the shout-out buddy!
Hope you're doing well!!
JG
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