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Another successfull cook

I Was Getting Tired Of Chicken, So Last Night I Tried Some Porkchops. I Seasoned Them With obie Q Smooth Move, And Put Them On A 350 Degree Raised Direct Rack. This Was The First Cook using The Thermopen, And Even though The Back Ones Got To 180 They Werea Still Awesome. Next Time I May Try A Reverse Sear, But They Were Great Without It.
Rowlett, Texas


  • TexanOfTheNorthTexanOfTheNorth Posts: 3,374
    Sounds great TMay! Please post some pics next time so that we can enjoy (at least visually) the results with you!
    Well, "spa-Peggy" is kind of like spaghetti. I'm not sure what Peggy does different, if anything. But it's the one dish she's kind of made her own.
    Aurora, Ontario, Canada
  • Charlie tunaCharlie tuna Posts: 2,191
    You should try brining your next pork chop cook.  Juicy as can be.  Brine of salt-sugar-rub for six hours!
  • TMayTMay Posts: 87
    I Had Intentions Of Doing Pictures, But Some How It Just Didn't Happen.... A Friend Of Mine Keeps Talking About Brining Also, i'll Have To Give It A Try On A Weekend Cook.
    Rowlett, Texas
  • Charlie tunaCharlie tuna Posts: 2,191

    I have cooked a lot of pork chops over the years and never tried brining.  Someone here posted pictures of the juice as they cut a pork chop.  This brine was simple:

                                    1/4 cup of salt

                                    1/2 cup brown sugar

                                    1/4 cup of dry rub

                                    1 quart of water

    Brined six hours - one inch thick pork chops, cooked direct, raised grill to an internal of 140 degrees -- rest ten minutes and serve.......................

  • Village IdiotVillage Idiot Posts: 6,951

    Dripping Springs, Texas.
    Just west of Austintatious

  • Charlie tunaCharlie tuna Posts: 2,191
  • tnbarbqtnbarbq Posts: 248
    That looks great!
    Mid TN. Hangin' in the 'Boro. MIM Judge
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