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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.

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Unread 07-20-2013, 10:20 PM   #16
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Join Date: 01-20-13
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Guiness Bullseye twice on each side during the cook. Been doing it for years.
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Unread 07-20-2013, 10:23 PM   #17
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Join Date: 07-06-13
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Well I fried one of these 1" thick chops to an internal temp of around 145F. It was the most juicy chop I've ever tasted--not dry whatsoever (as juicy as a good beak sirloin steak).

I seasoned it with a Santa Maria rub (equal parts of salt, pepper and garlic powder). I didn't put any sauce on it.

You're right, it does taste good with no sauce if cooked right. But I bet it would also taste good with them very lightly glazed with some sauce mmm.

Next step is to try and grill these over very high heat, to get some fat vapor smoke flavor on them. Hopefully they will come out as juicy as the one I cooked in the frying pan (which might be hard we'll see!)

Thanks for all the tips!
"Antonio" Bandera, Mini WSM, 18.5" WSM, Hasty-Bake Suburban, GMG Davy Crockett, OTG 22.5"
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Unread 07-20-2013, 10:41 PM   #18
Big Bears BBQ
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Yum ....
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