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Standing Chops

gte1gte1 Posts: 376
edited August 2012 in EggHead Forum

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.


Sorry, phone pic so not to good

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