el_matt
Babbling Farker
- Joined
- Dec 8, 2009
- Location
- Turlock, California
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
Matt
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Thick cut, bone in chops
- Thread starter el_matt
- Start date
el_matt
Babbling Farker
- Joined
- Dec 8, 2009
- Location
- Turlock, California
Gary, I was afraid of that. She's packing them up right now. We'll ship them
out promptly.
Matt
out promptly.
Matt
- Joined
- Aug 11, 2003
- Location
- Rocklin, CA
If you cook pork chops 3-2-1 you'll ruin them. Not enough fat. Brine, Season and Grill them...
Like this:
Like this:
el_matt
Babbling Farker
- Joined
- Dec 8, 2009
- Location
- Turlock, California
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
Matt
- Joined
- Aug 11, 2003
- Location
- Rocklin, CA
It's a pork loin on a bone. You can't cook it that long...
el_matt
Babbling Farker
- Joined
- Dec 8, 2009
- Location
- Turlock, California
I'm pickin up what you're puttin down, Larry. Thanks for
the info.
Matt
the info.
Matt
