E el_matt Babbling Farker Joined Dec 8, 2009 Messages 2,609 Reaction score 1... Points 0 Location Turlock... Sep 6, 2010 #1 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
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
Garyclaw Babbling Farker Joined Aug 5, 2009 Messages 4,995 Reaction score 8... Points 0 Age 69 Location NE OH-IO Sep 6, 2010 #2 Those won't be any good. Send them to me for disposal.
E el_matt Babbling Farker Joined Dec 8, 2009 Messages 2,609 Reaction score 1... Points 0 Location Turlock... Sep 6, 2010 #3 Gary, I was afraid of that. She's packing them up right now. We'll ship them out promptly. Matt
BBQ Grail somebody shut me the fark up. Joined Aug 11, 2003 Messages 13,482 Reaction score 2... Points 0 Location Rocklin, CA Sep 6, 2010 #4 If you cook pork chops 3-2-1 you'll ruin them. Not enough fat. Brine, Season and Grill them... Like this:
If you cook pork chops 3-2-1 you'll ruin them. Not enough fat. Brine, Season and Grill them... Like this:
E el_matt Babbling Farker Joined Dec 8, 2009 Messages 2,609 Reaction score 1... Points 0 Location Turlock... Sep 6, 2010 #5 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
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
BBQ Grail somebody shut me the fark up. Joined Aug 11, 2003 Messages 13,482 Reaction score 2... Points 0 Location Rocklin, CA Sep 6, 2010 #6 el_matt said: 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 Click to expand... It's a pork loin on a bone. You can't cook it that long...
el_matt said: 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 Click to expand... It's a pork loin on a bone. You can't cook it that long...
E el_matt Babbling Farker Joined Dec 8, 2009 Messages 2,609 Reaction score 1... Points 0 Location Turlock... Sep 6, 2010 #7 I'm pickin up what you're puttin down, Larry. Thanks for the info. Matt