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pork to cook?

Hi y'all,
While Qbabe is away, I am cooking on her egg (don't tell her!). I am going to cook some boneless pork chops, maybe 1/2" thick, that were in the freezer. We haven't done these in the egg, but when we did them in the past, on our old gas grill (now a storage table for the egg stuff), they were always dry, and awful. So the questions... direct, or indirect? What temp? How long? I am going to try an Adobe marinade out of Raichlen's book.[p]Thanks!


  • PujPuj Posts: 615
    Qbabe's husband,[p]Since you're contemplating a marinade, one option is to grill the 1/2" chops at 450°F. Grill for 3 to 4 minutes a side, then dwell (if necessary). Pull from grill when the internal temp reaches 145°F.[p]Puj

  • EarlEarl Posts: 468
    Qbabe's husband,
    Best you don't break it, or you will be living on the chestfield when she gets home. Now that you know this, which i am sure you did, the best advise i can give, is, to let it rest for 5 mins or better before you cut into it.[p]Earl

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