拉猪肉
The BBQ BRETHREN FORUMS.


Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Brethren Banners
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk

Notices

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.


Reply
 
Thread Tools
Old 07-20-2013, 10:20 PM   #16
Oldhoss
Full Fledged Farker
 
Join Date: 01-20-13
Location: London Ontario Canada
Default

Guiness Bullseye twice on each side during the cook. Been doing it for years.
Oldhoss is offline   Reply With Quote


Old 07-20-2013, 10:23 PM   #17
bbqgeekess
Babbling Farker
 
Join Date: 07-06-13
Location: Oklahoma
Default

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!
__________________
18.5" WSM, Hasty-Bake Suburban, OTG 22.5", "Antonio" Bandera, Mini WSM
bbqgeekess is offline   Reply With Quote


Old 07-20-2013, 10:41 PM   #18
Big Bears BBQ
is One Chatty Farker
 
Join Date: 03-06-11
Location: Hillsdale,Mi.
Default

Yum ....
Big Bears BBQ is offline   Reply With Quote


Reply

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump

Loading



All times are GMT -5. The time now is 07:06 AM.


Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2015, vBulletin Solutions, Inc.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.