Quote:
Originally Posted by Captain Dave
Hard to get over 400 deg when you keep opening the lid. Gona try that recipe. I've been having tenderness problems with chops.
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@ 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