Qwik fix

fusionhq · February 2015

mm mm

fusionhq · February 2015

I would put pics, but you know the drill.

fusionhq · February 2015

johnkitchens · February 2015

It looks good. What rub did you use?

NPHuskerFL · February 2015

Nom Nom

theyolksonyou · February 2015

Mighty fine!

fusionhq · February 2015

Lemon pepper on the finances, red eye on mine. Reverse sear to 143, then rested. Nommmmm

Biggreenpharmacist · February 2015

fusionhq said:

Lemon pepper on the finances, red eye on mine. Reverse sear to 143, then rested. Nommmmm

The finances? Sounds like you're a gold digger.

fusionhq · February 2015

Biggreenpharmacist said:

fusionhq said:

Lemon pepper on the finances, red eye on mine. Reverse sear to 143, then rested. Nommmmm

The finances? Sounds like you're a gold digger.

Haha!! Stupid smart phone. Fiancé!

theyolksonyou · February 2015

anton · February 2015

Fiance, and finances, I see what you did there phone.

fusionhq · February 2015

See what I did there??! HA! Thanks guys!!

pgprescott · February 2015

anton said:

Fiance, and finances, I see what you did there phone.

funny thing is I read it as fiance. My mind knew.

Biggreenpharmacist · February 2015

pgprescott said:

anton said:

Fiance, and finances, I see what you did there phone.

funny thing is I read it as fiance. My mind knew.

Mine too but the smartass in me didn't let it go by.

jcaspary · February 2015

Those chops look fantastic. I had to go back and look what everyone was talking about. I also read it as fiance'. With a lot of people smartass over rules mind!!!

SmokeyPitt · February 2015

Those are dayum fine lookin chops!

PNWFoodie · February 2015

I have to admit, I have never been a fan of chops. Always seemed too dry out, except the one time I ded them SV. Because of that, I've never tried egging. Yours look awesome! Secrets, sir?

MediumRarely · February 2015

PNWFoodie said:

I have to admit, I have never been a fan of chops. Always seemed too dry out, except the one time I ded them SV. Because of that, I've never tried egging. Yours look awesome! Secrets, sir?

Brine and don't overcook.

theyolksonyou · February 2015

MediumRarely said:

PNWFoodie said:

I have to admit, I have never been a fan of chops. Always seemed too dry out, except the one time I ded them SV. Because of that, I've never tried egging. Yours look awesome! Secrets, sir?

Brine and don't overcook.

I think overlooking is the biggest problem with chops. If you have a nice thick chop and pull np just shy of 140, it shouldn't be dry, but nice and flavorful.

Jeepster47 · February 2015

@PNWFoodie ... one other suggestion is to get two bone chops ... minimum of 1.5 inches thick. That, like brining, gives you a little bigger window between undercooked and oh damn. 550 degrees, direct, raised into the dome, about 5 minutes per inch on the first side, flip and start "thermopenning" when you are at 4 minutes per inch on the second side.

@theyolksonyou is spot on with pulling just shy of 140 degrees. With the higher temp gradient in the chop it'll run up an extra five plus degrees. That'll get you to that sweet spot where the chop is tender and flavorful, but not pink ... my spouse is old school and turns up her nose if the meat is pink.

fusionhq · February 2015

These guys hit it on the head. A simple brine is key. I only brjne chops, even if only for an hour or two. Also be sure you don't overcook. I pull when I see 140-145 and let rest tented in foil. Usually knocks it out!!

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