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chris123stock ·

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chris123stock
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  • HogHeaven
    Chris I read your comment on a discussion that Dave Matthew's started about his ribeye cook. You said your's turned out not so good and that you thought you might want to try a reverse sear next time. To learn all about the reverse sear, like I did, go to Amazingribs.com and learn in detail why it is the method but in the meantime let me tell you the best way I have found to do it the easy and effective way... My setup is this for steaks. I want my lump 2 inches below the top of the fire box. I light my fire and then I put my GX grill extender right on top of my fire box. Your fire ring is 1/2" wider than your fire box is to accommodate the GX... It fits there like a glove. Then I put on my 18" regular grid on top of the fire ring, no platesetter needed for this cook. When my fire is ready I put the meat on the big grid that's on top of the fire ring and stabilize the cooking temp at 300 degrees, which is different
    April 2013
    • chris123stock
      chris123stock
      Thanks sounds good, I appreciate this.
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  • "It's no sin to get sauce on your chin." - Bishop Tutu
    March 2013
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  • Looking for a good recipe for pork chops
    March 2013
    • HogHeaven
      HogHeaven
      Chris... This is my favorite all time pork chop recipe. It is so good I use it on chicken thighs too. Try it you might like it too.
      http://allrecipes.com/recipe/grilled-mongolian-pork-chops/detail.aspx