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Egg, Sauce, or Both
stemc33
Posts: 3,567
Which one gets the credit when you overshoot your cook and it still turns out delicious? I credit tonight's cook with both. Chops tonight hit 165° But still retained some juice thanks to the Egg and the sauce put them in the delicious category. Fantastic fast meal.
Steven
Mini Max with Woo stone combo, LBGE, iGrill 2, Plate Setter,
two cotton pot holders to handle PS
Banner, Wyoming
Mini Max with Woo stone combo, LBGE, iGrill 2, Plate Setter,
two cotton pot holders to handle PS
Banner, Wyoming
Comments
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I think the egg and you. Nice job
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Both! Still a fine looking cook @stemc33 !------------------------------
Thomasville, NC
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I think the camera deserves some credit. Nice picsColumbia, SC --- LBGE 2011 -- MINI BGE 2013
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That chop looks great. I always take the credit myself....
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It's a tie...Both. Looks fantastic man.LBGE 2013 & MM 2014Die Hard HUSKER & BRONCO FANFlying Low & Slow in "Da Burg" FL
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Great looking mealGreen egg, dead animal and alcohol. The "Boro".. TN
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Chubbs said:
I think the camera deserves some credit. Nice pics
Yes, the camera also deserves some credit. Well kinda...I never really plated food for a picture before joining the forum, and plating the food makes it more appetizing. Somebody(don't know who) says that we taste with our eyes first. Screwing around with the camera gives me more time to taste with my eyes. All part of the equation to better tasting food.
Steven
Mini Max with Woo stone combo, LBGE, iGrill 2, Plate Setter,
two cotton pot holders to handle PS
Banner, Wyoming -
I see what you did - clean fork and dirty fork. A little something for everyone.
Great looking chop. What was the sauce/glaze?
THANK YOU FOR YOUR ATTENTION TO THIS MATTER -
Damn that looks delicious. Take some credit yourself!! Stem, Egg, and Sauce... :-bdXL BGE, LG BGE, and a hunger to grill everything in sight!!!Joe- Strongsville, OH
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Do love your pics ... seems like you could make shoe leather look good. The minimalistic look is also great ... with just a small portion of the fork showing!
I'm guessing that the chops were 3/4 ~ 1 inch thick. If so, try a double thick (1-1/2 ~ 2 inch) chop next time. Above the felt line at 500 degrees. Leaves a little extra time to react to temps. And, so very good tasting with a nicely burnt/browned crust for flavor.
Washington, IL > Queen Creek, AZ ... Two large eggs and an adopted Mini Max
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I always give credit to the guy manning the pit if the food turns out good. If the food turns out bad I blame the pit!!! Looks good brother. Enjoy.
Location- Just "this side" of Biloxi, Ms.
Status- Standing by.
The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. -
Bonus for the bow-tie pasta to fancy up the chop. Looks delicious sir!
:-bdUsing a MBGE,woo/w stone,livin' in Hayward California," The Heart Of The Bay "
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