View Single Post
Unread 03-02-2013, 02:17 PM   #14
somebody shut me the fark up.

Wampus's Avatar
Join Date: 06-05-09
Location: Mooresville, IN
Downloads: 0
Uploads: 0

We like ours done pretty much exactly like beef steaks, just cooked a little more, but not OVERcooked.

Rubbed down with EVOO, kosher salt, fresh cracked pepper and maybe finely minced fresh garlic or garlic powder. Grill over direct heat until medium or about 140-145 IT. Rest and serve em up. Slightly pink on the inside for awesome flavor and tender juicy love! Cooking we if you can't handle pink pork, but the new safe temp for pork is lower than 160 now.

Done this way, they're every bit as good as a beef steak.
18.5", 22.5" OTS
Weber Performer
Large BGE (chambersuac's)
Onyx Oven
The Fiery Furnace (chambersuac's)
Big JT's Smokin' BBQ Competition Team
Wampus is offline   Reply With Quote