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In Law Chop
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Doc_Eggerton
Posts: 5,321
Entertained the In-Laws.
Thick chops marinated in Dichickos Garlic. Cooked until the internal was 130.
Tried to smoke sweet potatoes with hickory. The potatoes were good, but did not pick up any smoke. Cutting in half lead to some carmelization on the open face. I'll just cook these wrapped in foil next time.
Asparagus, lightly grilled.
Pretty good meal.
Thick chops marinated in Dichickos Garlic. Cooked until the internal was 130.
Tried to smoke sweet potatoes with hickory. The potatoes were good, but did not pick up any smoke. Cutting in half lead to some carmelization on the open face. I'll just cook these wrapped in foil next time.
Asparagus, lightly grilled.
Pretty good meal.
XXL #82 out of the first 100, XLGE X 2, LBGE (gave this one to daughter 1.0) , MBGE (now in the hands of iloveagoodyoke daughter 2.0) and lots of toys
Comments
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Marinated with soy, and put some butter on it.
XXL #82 out of the first 100, XLGE X 2, LBGE (gave this one to daughter 1.0) , MBGE (now in the hands of iloveagoodyoke daughter 2.0) and lots of toys -
Nice, as always Doc.... Haven't had pork chops in some time, must do some, thanks for the memory kick.....Delta B.C. - Whiskey and steak, because no good story ever started with someone having a salad!
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Very good. I need to get one of those asparagus holder things. Haha.Huntsville, Al LBGE
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Great cook Doc! Great thread title, too. It drew me in!Flint, Michigan
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yes, good title in the thread. At first I thought Chop was a verb, but that's just me.We love thick, bone-in chops on the BGE. Cuban style is my wife's favorite meat!
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Looks good and i am cooking a couple of chops tonight. How were they cooked - direct, indirect?
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Charlie tuna said:Looks good and i am cooking a couple of chops tonight. How were they cooked - direct, indirect?
Direct I think, you can see the burning lump in those pics.Doc, I too need those clips. Sur La Table?
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Large and Small BGE, Blackstone 36 and a baby black Kub.
Chattanooga, TN.
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Charlie tuna said:Looks good and i am cooking a couple of chops tonight. How were they cooked - direct, indirect?
XXL #82 out of the first 100, XLGE X 2, LBGE (gave this one to daughter 1.0) , MBGE (now in the hands of iloveagoodyoke daughter 2.0) and lots of toys -
Aviator said:Charlie tuna said:Looks good and i am cooking a couple of chops tonight. How were they cooked - direct, indirect?
Either that or Williams Sonoma, I don't remember which.
Direct I think, you can see the burning lump in those pics.Doc, I too need those clips. Sur La Table?
XXL #82 out of the first 100, XLGE X 2, LBGE (gave this one to daughter 1.0) , MBGE (now in the hands of iloveagoodyoke daughter 2.0) and lots of toys -
See what happens when yu don't look at all the pictures!!! :(( I have them in your marinate recipe right now -- and those clips are neat !
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Well, these chops were my best by a long shot!! Perfect, juicy,sweet and tender!! Now, i am another mission -- like when i discovered brining my spatchcock chicken!! In a few weeks my wife will be sooo tired of "brined thick pork chops" !!! But it is an excellent meal and needs to be proven!! This meal was spaghetti squash, baked potatoe, and the excellent pork chops! Chops were pulled at 147 internal degrees.
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