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Chops

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Jopa
Jopa Posts: 155
edited November -1 in EggHead Forum
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<p />Tonight we enjoyed thick chops marinated in evoo and Dizzy Pig Red Eye Express. I added a nice chunk of guava and it was very good. Washed it down with a monster

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Alton Merlot Napa 02
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  • WVU-Egg
    WVU-Egg Posts: 101
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    Jopa,
    You gonna make it to the WVU-South Florida game in October? I'm going to make the trip down from Atlanta. So you need to make it to Raymond James stadium with your egg so I can visit and have some good tailgating food!! :-)
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  • Jopa
    Jopa Posts: 155
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    WVU_Egg,
    I sure am gonna be in Ray Jay for the game.I don't think my egg is gonna make the trip.However we should meet before the game and share a cold one.I will be in the company of a few die hard Mountaineers.By the way we have met the USF coach at a couple chairty wine events and he is a great guy. Such a shame he may never win!(ever)
    Cheers and lets gooooooooooo
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  • WVU-Egg
    WVU-Egg Posts: 101
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    Mountaineers!!!!!!!!!![p]I'll be down there with an old high school friend who went to Fairmont State but lives in the Tampa area now.[p]I'll email you a few days before the game and maybe we can meet in person and have a cold one.[p]Maybe I'll have to fix some pork, freeze it and bring it down.
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  • Unknown
    Unknown
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    Jopa,[p]Interesting that you cooking chops with a plate setter. How long did you cook them and how did you get the grill marks cooking indirect?[p]Howard

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  • Jopa
    Jopa Posts: 155
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    Howard,
    I let the grid get hot before adding the plate setter. I used the plate setter because I did not want the Red Eye Express rub to burn. 375 for about 50 minuites with a chunk of guava added.
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