We're cookin' now

gotta-mado

Well it has been almost a week, she's burned in and ready to go. So glad to be part of the ceramic cookers world. I can't wait to get to the 5-600* cooking temps to sear some filet migon's. Now I need to search for some good 'chops recipes. Glad to be able to take part in this great site!

Bordello

gotta-mado,
Greg, did you get the link I sent you???[p]Cheers,
New Bob

Nature Boy

gotta-mado,
Welcome to the group! If you have those ultra-lean-aint-a-lick-o-fat loin chops, consider a short brine. It make a big difference. The link below is for Spice Cooks recipe (where are Spice Cooks anyway?).[p]I've tried some different things with this basic recipe...like using apple juice, fresh lemongrass, maple syrup, fresh ginger....etc. But the general recipe and times work great.[p]Stop on back now..hear?
Chris
[ul][li]Spice Cook's Brined Chops[/ul]

gotta-mado

New Bob,
Yes I did, you know if it wasn't for your help the for the last week, I would be looking an empty grill with some really hot coals at the bottom! You should publish a book:
"New Bobs Ceramic Cooking" or "UB's Kinky Kooking".

gotta-mado

Nature Boy,
I brought up the link, hit the print key, and now I'm off to the kitchen!! Thanks. And thanks to New Bob for hooking me up with this site.

Bordello

gotta-mado,
Thanks but I have only learned do to the helpful people on this forum. Stick around and you will learn for yourself.[p]Cheers,
New Bob