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Dinner tonight

Little StevenLittle Steven Posts: 28,817
edited 4:11PM in EggHead Forum
Nice thick pork rib chops


Up here we get an amazing creole mustard, really sweet and a touch hot. Mixed with Dijon and Ancient Grain.
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Hot tubbed the chops for an hour and a bit.

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Basted the chops before cooking

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Cooked on high and the
n about 400#

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Rested and a really nice finish


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Steve

Steve 

Caledon, ON

 

Comments

  • JeffersonianJeffersonian Posts: 4,244
    Looks delicious, Steven. I've been using Zatarain's Creole mustard as of late. If you can find it, give it a whirl...it's pretty good.
  • Little StevenLittle Steven Posts: 28,817
    Brad,

    I can get Zatarains and it is awesome. This Renee's is like a poor copy of real Creole. Whatever they decided, they put a lot of sugar in it but it makes a great basting sauce.

    Steve

    Steve 

    Caledon, ON

     

  • BeliBeli Posts: 10,751
    Steve.......I can imagine you are going to be busy when you come over....those look fantastic!!
  • Little StevenLittle Steven Posts: 28,817
    Beli,

    I was hoping you would show me a few things.

    Steve

    Steve 

    Caledon, ON

     

  • Car Wash MikeCar Wash Mike Posts: 11,244
    Did you food saver for flavor or hot tub?

    Mike
  • Little StevenLittle Steven Posts: 28,817
    CWM,


    I like the hot tub method to keep the meat tender and very juicy. I usually apply the rub or seasoning before just cause i don't want the meat sitting around at 100#.

    Steve

    Steve 

    Caledon, ON

     

  • FidelFidel Posts: 10,172
    Very nice Steven. I love mustard sauce on chops.

    Those look terrific.
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