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Company coming tonight

WudEyeDooWudEyeDoo Posts: 201
edited 10:37AM in EggHead Forum
We have some good friends coming over tonight. He's also a BBQ enthusiast, and very good at it. He uses an offset as well as a regular grill so I'm always wanting to "nail it" whenever it's my turn to cook.[p]I'm going with thick cut pork chops this time. I don't know about you, but I don't think I have ever had better chops than from my egg. I think it's one of those cooks that has some "wow factor" to it when done on the egg.[p]The chops have been in a simple brine for 11 hours. I plan to rinse, pat dry, and then rub with Charcrust hickory & molasses. I will sear and then rest al la Trex, then finish at around 400 dome temp to an internal meat temp of around 150. Hope it passes muster![p]Have a great weekend,
P.S. I just got my LawnRanger grid lifter and it is really cool. Thanks Mike!

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