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Standing Chops
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gte1
Posts: 379
I saw a post on here a while back where someone cooked a 3" T-bone or porterhourse standind on the bone. It looked interesting to me but I have not had a chance to try it yet. I did however do this the last two times I did lamb chops. T-rex method, roasted at 450 raised. Standing them up gave me a more even roast. It eliminated the problem of hot spots cooking those chops faster, and also cooking too long on one side and getting uneveness from that.
I roasted to about 120 then laid them flat to put a final sear on both sides and get to final temp. This is the only way I will do them in the future.
George
Sorry, phone pic so not to good
George
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