- Jun 4, 2015
- 554
- 254
yesterday cut up another whole center loin loin for real chops each with a rib bone. the end 4-5 back bone joints under the tenderloin makes a nice bone in roast....the chops end up thick so i grill them standing up with bone down and fairly high heat 450-500 the heat cooks thru the bone and sides get nice brown along with the fat at top. , i use bamboo picks from chop to chop to keep em standing.. they turn out perfect .. i forgot to take plated pics of the 2 seasoned
we grilled last nite .i will next time