- Joined
- Apr 21, 2006
- Location
- Lake Ponderosa-Montezuma, IA
Dragged home a couple Iowa T-bone chops. Just to let you know I SUCK at cooking pork cuts, oh they're good but I want perfect tender, juicy chops!
Dried these off and put them in a brine.
Let 'em soak for 5 hrs.
Gave them a good coat of award winning Hart Burn comp rub.
Everything in the house was ready to go, cause I was going to stand right there and flippity, flip, flip till I hit my 135* temp.
Flippity,
Flip,
Flip, X 7 if I remember.
Plated up with some leave over chicken alfredo and a glass of fine box Burgundy!
Real good, but still on the hunt for perfect....
Ed
Dried these off and put them in a brine.
Let 'em soak for 5 hrs.
Gave them a good coat of award winning Hart Burn comp rub.
Everything in the house was ready to go, cause I was going to stand right there and flippity, flip, flip till I hit my 135* temp.
Flippity,
Flip,
Flip, X 7 if I remember.
Plated up with some leave over chicken alfredo and a glass of fine box Burgundy!
Real good, but still on the hunt for perfect....
Ed