Cornfed,[p]In my book....yer right on the money!! I do mine close to that....I like'em about 1 1/2 " thick with a nice char as you said!![p]The right chop is also very important...For high temp, low time cooking...the rib chop has always worked out better than a center cut chop! No tenderloin to dry out!![p]You can cook mine anytime![p]Chubby
I spent most of my money on good bourbon, and bad women...the rest, I just wasted!!