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What do I do with.......
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BuffaloChip
Posts: 106
...overcooked pork chops. Had three chops about 1 3/4 inches thick. Seared at 500* the internal temp was about 115*. Lowered temp to 350* put 'em back on and forgot to check until they were about 150*. Had intended to pull at 135 so of course they are very DRY. We shared one which was just edible with the apple smoke, DP Shakin' the Tree, and Carnivore but DRY.
So what do I do with the other two??
--Dave
So what do I do with the other two??
--Dave
Comments
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I might try and pull or shred and mix with some sauce for a pork sammy. Or treat my little hunting partners to a great bowl of kibbles.
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Grab some diced tomatoes and spices and make a sauce.
Mushroom soup and some light spices makes a good gravy.
GG -
Add some to pork and beans.
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Freeze them and the next time you make chili, toss them in.
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They are definitely sandwich worthy, with carmelized onions, sauce of your choice and lots of melted cheese and great bread.
And I also like Richard's idea.
Faith
Tampa, FLHappily egging on my original large BGE since 1996... now the owner of 5 eggs. Call me crazy, everyone else does!
3 Large, 1 Small, 1 well-used Mini
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