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<blockquote data-quote="guywhofishes" data-source="post: 137869" data-attributes="member: 337">don't let the word &quot;cayenne&quot; throw you - if properly dosed cayenne has little heat but magically makes the crust more savory - can't imagine an outside dusting of any chili powder's heat getting in the way of all the bulk inside meat- unless they make ghost chili or habanero powder?- - - Updated - - -p.s. all my loins/straps get grilled in the form of &quot;logs&quot; - then sliced after resting like a sausagelong ago I used to butterfly them into chops - what a dork ;:;banghead- - - Updated - - -I think the reason top chefs use those three simple ingredients is to let the beauty of the meat's natural flavor steal the show &nbsp;the seared rind just sings backup ;:;rofl</blockquote>

[QUOTE="guywhofishes, post: 137869, member: 337"] don't let the word "cayenne" throw you - if properly dosed cayenne has little heat but magically makes the crust more savory - can't imagine an outside dusting of any chili powder's heat getting in the way of all the bulk inside meat - unless they make ghost chili or habanero powder? [COLOR="silver"][SIZE=1]- - - Updated - - -[/SIZE][/COLOR] p.s. all my loins/straps get grilled in the form of "logs" - then sliced after resting like a sausage long ago I used to butterfly them into chops - what a dork ;:;banghead [COLOR="silver"][SIZE=1]- - - Updated - - -[/SIZE][/COLOR] I think the reason top chefs use those three simple ingredients is to let the beauty of the meat's natural flavor steal the show the seared rind just sings backup ;:;rofl [/QUOTE]

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