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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 05-22-2013, 05:12 PM   #1
BBQinMI
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Default Bone in pork chop pron

First up was to prepare the bone-in pork chops, after they marinaded in red wine all day they were dried off and coated with a home made seasoning mix



They were then taking to the grill to be cooked over indirect heat



Next is suppose to be pictures of them being seared over high heat, but the rain kept that picture from happening and also caused me to pull them a little early and not get the sear I wanted. But here they are resting



After resting for a few minutes they went in to the red wine- balsamic sauce



They were then pulled out to rest one more time while everything else was finished up



made for some good eats




thanks for looking
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Unread 05-22-2013, 05:36 PM   #2
K-JUN
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Great job. And let me be the first to say "I'd hit that".
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Unread 05-22-2013, 05:40 PM   #3
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That red wine gave them some good color. Looks good!!
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Unread 05-22-2013, 10:44 PM   #4
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Wow... great looking plate of foods. Thanks for sharing.
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Unread 05-22-2013, 10:47 PM   #5
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Oh, that is a nice pork chop
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Unread 05-22-2013, 11:22 PM   #6
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That's a nice looking chop! Well done.
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Unread 05-23-2013, 08:26 AM   #7
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Nice plate!

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Unread 05-25-2013, 11:22 AM   #8
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Those look great. My wife enjoys pork chops and I may try something like this for her.

I always sear first and am curious about you going indirect first. Does it give you a different flavor? My guess is that the sear might lock out some of the smioke/charcoal flavor.
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Unread 05-25-2013, 02:40 PM   #9
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Quote:
Originally Posted by tamu1103 View Post
Those look great. My wife enjoys pork chops and I may try something like this for her.

I always sear first and am curious about you going indirect first. Does it give you a different flavor? My guess is that the sear might lock out some of the smioke/charcoal flavor.

Mainly for me it was because I was wanting really good grill marks. Which i did not get because it started raining so I never did sear them the way I wanted.

But anyways because it was on the Akorn it is easier to do indirect and then crank the temperature up to sear it at the end of the cook
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Unread 05-25-2013, 05:34 PM   #10
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Awesome, I like pig!
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Unread 05-25-2013, 06:40 PM   #11
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Looks great, nice job!
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Unread 05-25-2013, 06:48 PM   #12
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Great looking plate you did there
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Unread 05-25-2013, 08:21 PM   #13
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Man that is some fancy chops! Coloring looks like beef not pork, I like it.
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