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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 09-06-2010, 04:32 PM   #1
el_matt
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Default Thick cut, bone in chops

My wife wants some done in the 3-2-1 style. What sort of time recomendations do the brethren think? I'll be doing them on my dome lidded UDS.

Matt
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Unread 09-06-2010, 04:39 PM   #2
Garyclaw
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Those won't be any good. Send them to me for disposal.
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Big BarBChef built in to the Outdoor Kitchen, Weber kettle, 1 UDS, Little Chief Electric, 2 Propane Fish Cookers/Turkey Fryers,
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Unread 09-06-2010, 04:41 PM   #3
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Gary, I was afraid of that. She's packing them up right now. We'll ship them
out promptly.

Matt
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Unread 09-06-2010, 04:42 PM   #4
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If you cook pork chops 3-2-1 you'll ruin them. Not enough fat. Brine, Season and Grill them...

Like this:

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Unread 09-06-2010, 04:48 PM   #5
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That looks good enough to eat!!! I was thinking about doing a reverse sear after foiling. Obviously not exactly 3-2-1, but something similar.

Matt
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Unread 09-06-2010, 04:53 PM   #6
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Quote:
Originally Posted by el_matt View Post
That looks good enough to eat!!! I was thinking about doing a reverse sear after foiling. Obviously not exactly 3-2-1, but something similar.

Matt
It's a pork loin on a bone. You can't cook it that long...
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Unread 09-06-2010, 05:16 PM   #7
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I'm pickin up what you're puttin down, Larry. Thanks for
the info.

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