View Single Post
Old 05-04-2011, 11:28 PM   #6
LT72884
Babbling Farker
 
LT72884's Avatar
 
Join Date: 05-07-09
Location: Draper Utah
Default

Quote:
Originally Posted by Captain Dave View Post
Hard to get over 400 deg when you keep opening the lid. Gona try that recipe. I've been having tenderness problems with chops.
@ northwest bbq. yeah i only took one pic. it was the mid stage of it all. it was the most important pic though. The grill marks. haha

HAHA. for sure. i even left the lid closed for 15 minutes and it never made it passed 400. however, thats at dome temp. I imagine ALOT of hot air is escaping out the back of the grill with that 2 inch wide by 24 inch long gap.

the chops were really tender. i have used this brine on a loin roast that was very lean and it produced some very jucy tender shops

I need to buy a oven thermo to place inside and see what the grate temp is
__________________
http://grillofmydreams.blogspot.com http://thebreadjournal.blogspot.com
LT72884 is offline   Reply With Quote