Dinner tonight

Little Steven · July 2008

Nice thick pork rib chops

Up here we get an amazing creole mustard, really sweet and a touch hot. Mixed with Dijon and Ancient Grain.

Hot tubbed the chops for an hour and a bit.

Basted the chops before cooking

Cooked on high and the
n about 400#

Rested and a really nice finish

Steve

Jeffersonian · July 2008

Looks delicious, Steven. I've been using Zatarain's Creole mustard as of late. If you can find it, give it a whirl...it's pretty good.

Little Steven · July 2008

Brad,

I can get Zatarains and it is awesome. This Renee's is like a poor copy of real Creole. Whatever they decided, they put a lot of sugar in it but it makes a great basting sauce.

Steve

Beli · July 2008

Steve.......I can imagine you are going to be busy when you come over....those look fantastic!!

Little Steven · July 2008

Beli,

I was hoping you would show me a few things.

Steve

Car Wash Mike · July 2008

Did you food saver for flavor or hot tub?

Mike

Little Steven · July 2008

CWM,

I like the hot tub method to keep the meat tender and very juicy. I usually apply the rub or seasoning before just cause i don't want the meat sitting around at 100#.

Steve

Fidel · July 2008

Very nice Steven. I love mustard sauce on chops.

Those look terrific.

Dinner tonight

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