Poochie Posted September 2, 2015 Report Share Posted September 2, 2015 I broke up some almonds in a food processor to put on the pork loin. First, I coated it with yogurt. Then add some almond pieces Outside and ready to go on Bolo And done Sorry about no money shot. This is grub for my grandchildren tomorrow and it'll heat up better being whole. Cooked at 250 until internal temperature was around 150. I also added some commercial pork rub before I put the almonds on. And a sprinkle or two of basil. 1 Quote Link to comment Share on other sites More sharing options...
bosco Posted September 2, 2015 Report Share Posted September 2, 2015 Hey sometimes we just can't wait for a money shot!!! Nice cook looks fantastic Quote Link to comment Share on other sites More sharing options...
CeramicChef Posted September 2, 2015 Report Share Posted September 2, 2015 Those are some very lucky grandkids! Quote Link to comment Share on other sites More sharing options...
tinyfish Posted September 3, 2015 Report Share Posted September 3, 2015 Whats a great idea. Quote Link to comment Share on other sites More sharing options...
DennisLinkletter Posted September 3, 2015 Report Share Posted September 3, 2015 That's got to be a fun twist.. I gotta try yogurt as a neutral adhesive.. BTW for low and slow cooks my go to "adhesive" for rub and anything else I want to stick is French's yellow mustard. It turns black absorbs smokey goodness.. and you will never know it was mustard.. Magic bark.. Quote Link to comment Share on other sites More sharing options...
Poochie Posted September 3, 2015 Author Report Share Posted September 3, 2015 I agree with Dennis about French's yellow mustard. It's my go to rub glue and help makes excellent bark. I had just enough yogurt in a container to do this pork loin, so I used it. Yogurt is also great if you get your butcher to "unroll" a pork loin. Smear the inside with yogurt, basil leaves, seasoning of your choice and roll it back up. Wrap with bacon and tie it. When you slice it, it'll have that yummy flavor inside and outside. Quote Link to comment Share on other sites More sharing options...
CeramicChef Posted September 3, 2015 Report Share Posted September 3, 2015 I have used both mustard and olive oil at various times. Both have their strong points. I do find that using mustard gives a slightly different texture to the bark versus olive oil. Mustard gives a rather thicker bark than olive oil. Quote Link to comment Share on other sites More sharing options...
ckreef Posted September 3, 2015 Report Share Posted September 3, 2015 Definitely an interesting twist. I've never used yogurt or nuts on top. Will have to try that sometime. I'll either use French's mustard or sometimes I use A1 steak sauce as a rub glue. Quote Link to comment Share on other sites More sharing options...
CeramicChef Posted September 3, 2015 Report Share Posted September 3, 2015 A1 .... Now that's an interesting twist, Charles. I would expect you to do that. What does A1 taste like after a few hours in the KK? Does it add to the flavor profile or does it turn neutral like mustard? Quote Link to comment Share on other sites More sharing options...
ckreef Posted September 3, 2015 Report Share Posted September 3, 2015 Maybe a little flavor but I've never done a side by side comparison. My son doesn't like mustard so if he knows I used mustard his face gets all contorted - LOL A1 solves that problem anyway. Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted September 3, 2015 Report Share Posted September 3, 2015 Tasty looking chicken breasts and the grandkids are bound to be pleased. Quote Link to comment Share on other sites More sharing options...
CeramicChef Posted September 4, 2015 Report Share Posted September 4, 2015 Charles - your son doesn't like mustard!? How does he eat hot dogs? Hamburgers? Brats? My goodness! He's an abused child and it's self inflicted! Quote Link to comment Share on other sites More sharing options...
bwright Posted September 20, 2017 Report Share Posted September 20, 2017 Really good idea with almonds. Might also work with pistachios. I oftn use grey poupon mustard on my pork loin with fresh herbs. I never thought of the mustard as an adhesive but now I will. But the yogourt sounds great. We often use a yogourt sauce with a little lemon juice and fresh mint leaves for our lamb. I will now try it as an adhesive. If I try pistachios I will let everyone know how it worked. Quote Link to comment Share on other sites More sharing options...
tony b Posted September 21, 2017 Report Share Posted September 21, 2017 Mayo works well as an adhesive, too. Quote Link to comment Share on other sites More sharing options...
Bruce Pearson Posted September 21, 2017 Report Share Posted September 21, 2017 Looks yummy Quote Link to comment Share on other sites More sharing options...
