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fusionhq
Posts: 1,707
mm mm
Comments
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I would put pics, but you know the drill.
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It looks good. What rub did you use?Louisville, GA - 2 Large BGE's
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Nom NomLBGE 2013 & MM 2014Die Hard HUSKER & BRONCO FANFlying Low & Slow in "Da Burg" FL
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Mighty fine!
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Lemon pepper on the finances, red eye on mine. Reverse sear to 143, then rested. Nommmmm
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fusionhq said:Lemon pepper on the finances, red eye on mine. Reverse sear to 143, then rested. Nommmmm
Little Rock, AR
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Biggreenpharmacist said:fusionhq said:Lemon pepper on the finances, red eye on mine. Reverse sear to 143, then rested. Nommmmm
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Fiance, and finances, I see what you did there phone.
Using a MBGE,woo/w stone,livin' in Hayward California," The Heart Of The Bay " -
See what I did there??! HA! Thanks guys!!
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anton said:Fiance, and finances, I see what you did there phone.
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pgprescott said:anton said:Fiance, and finances, I see what you did there phone.
Little Rock, AR
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Those chops look fantastic. I had to go back and look what everyone was talking about. I also read it as fiance'. With a lot of people smartass over rules mind!!!XL BGE, LG BGE, and a hunger to grill everything in sight!!!Joe- Strongsville, OH
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Those are dayum fine lookin chops!Which came first the chicken or the egg? I egged the chicken and then I ate his leg.
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I have to admit, I have never been a fan of chops. Always seemed too dry out, except the one time I ded them SV. Because of that, I've never tried egging. Yours look awesome! Secrets, sir?XL, JR, and more accessories than anyone would ever need near Olympia, WA
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PNWFoodie said:I have to admit, I have never been a fan of chops. Always seemed too dry out, except the one time I ded them SV. Because of that, I've never tried egging. Yours look awesome! Secrets, sir?
Always act so that you can tell the truth about how you act.
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MediumRarely said:PNWFoodie said:I have to admit, I have never been a fan of chops. Always seemed too dry out, except the one time I ded them SV. Because of that, I've never tried egging. Yours look awesome! Secrets, sir?
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@PNWFoodie ... one other suggestion is to get two bone chops ... minimum of 1.5 inches thick. That, like brining, gives you a little bigger window between undercooked and oh damn. 550 degrees, direct, raised into the dome, about 5 minutes per inch on the first side, flip and start "thermopenning" when you are at 4 minutes per inch on the second side.
@theyolksonyou is spot on with pulling just shy of 140 degrees. With the higher temp gradient in the chop it'll run up an extra five plus degrees. That'll get you to that sweet spot where the chop is tender and flavorful, but not pink ... my spouse is old school and turns up her nose if the meat is pink.
Washington, IL > Queen Creek, AZ ... Two large eggs and an adopted Mini Max
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These guys hit it on the head. A simple brine is key. I only brjne chops, even if only for an hour or two. Also be sure you don't overcook. I pull when I see 140-145 and let rest tented in foil. Usually knocks it out!!
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