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TRex
TRex Posts: 2,714
edited November -1 in EggHead Forum
9-2-chops31.jpg
<p />Tonight we kept it simple - center cut pork chops rubbed with a random conconction of spices, seared, rested, and roasted to 135 internal, with the magic of Guava wood . . . [p]9-2-chops11.jpg[p]9-2-chops21.jpg[p]My wife sauted some very fresh snow peas to perfection.[p]Simply delicious.[p]Cheers to all,[p]TRex
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  • Lawn Ranger
    Lawn Ranger Posts: 5,467
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    TRex,
    Since I'm the only one that appears to still be awake (Major breaking news)....That is beautiful! Can't wait until you to work your magic in Fredericksburg. I really appreciate it.[p]Mike
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  • Mark Backer
    Mark Backer Posts: 1,018
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    Lawn Ranger,[p]I'm still awake. I was just gonna read your lump review...[p]And nice pics Jason, especially considering that I ate grilled cheese sammiches for dinner. [p]
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  • billyg
    billyg Posts: 315
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    T-Rex
    Although some of your recilpies I don't agree with, I certainly enjoy reading all of them and this one looks great. Wanna try it. It seems like you haven't posted anything for a while, glad you are back
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  • mollyshark
    mollyshark Posts: 1,519
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    TRex,[p]Now tell me...why are your pork chops lovely inside at 135 and mine are pink like new babies' toes? You doing these high temp/low temp, or just rubbing two sticks together and hope for the best?[p]mSHark
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  • GrillMeister
    GrillMeister Posts: 1,608
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    mollyshark,[p]He's TRex. Whadaya expect? Heee.[p]Actually he seared, rested, roasted. I guess that accounted to the evenenss of the look of doneness... I just guessing here.[p]Cheers,[p]Ed


    Cheers,

    GrillMeister
    Austin, Texas
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  • TRex
    TRex Posts: 2,714
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    mollyshark,[p]By the time these were sliced, they were probably up between 140 and 145 because I let them sit for a couple of minutes before slicing and man that internal temp does continue to climb. That's why I try to take them off at 135. [p]I think 140 is probably my ideal eating temp, and that usually does have the slightest amount of pink in the center - these were actually just a tad bit overcooked for me, but still very juicy. [p]Cheers,[p]TRex
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  • TRex
    TRex Posts: 2,714
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    Lawn Ranger,[p]Looking forward to Fredericksburg. It's on the calendar - I just have to cross my fingers and pray that work doesn't get in the way. :-|[p]Looking forward to cooking with you again in the future![p]Jason
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