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Pork Chops with MCR

calikingcaliking Posts: 5,800
edited October 2013 in EggHead Forum

The pork chops were marked as porterhouses or something like that. About 1.25" thick - not quite Iowa cut, but they were good. Would have preferred them at 145°F but have to make do with 165°F for the time being. Did them raised indirect at around 400°F in the large. Made spaghetti squash too. The things on top of the chop are whole flash baked or something garlic cloves - I love them, but SWMBO doesn't love me after I've eaten a few :D

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Finally got around to making Mickey's Coffee Rub and we really liked it. Used 'San Antonio Chili Powder' from HEB since it had some cumin, oregano and other stuff in it. Added extra cayenne too, since we like the extra heat. Its an awesome rub on pork, and can't wait to try it on chicken or beef. Thanks @Mickey !

#1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
A happy BGE family in Houston, TX.

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