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TMay
Posts: 87
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
Comments
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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
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You should try brining your next pork chop cook. Juicy as can be. Brine of salt-sugar-rub for six hours!
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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
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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.......................
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__________________________________________Dripping Springs, Texas.Just west of Austintatious
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That looks great!ScooterMid TN. Hangin' in the 'Boro. MIM Judge
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