Lol . Sure is . I had to go take a look , and found your thread .Lookin' good. It's pork steak season!!
Thanks for looking .
Lol . Sure is . I had to go take a look , and found your thread .Lookin' good. It's pork steak season!!
That stinks . Been there a couple times .When I get my new card, someone got my number somehow, will order. Best I can find is 18 gauge.
Thanks bud . Yup , that char gives great flavor .. Great color and I bet the taste was right there with the color
Thanks . Plan was to use the SmokeFire , but the gas grill really did a great job .Looks mighty tasty Chop, I would be licking my chops!
Thanks Robert . Yup , the one leftover didn't make it past 10 am the next day .! Beautiful job on that pork and I'd be all over a bunch of that....except that as late as I am there's probably not any left
Thanks Stu .Those turned out beautifully.
Yeah , that's an '80's thing for me . Used to use it on almost everything back then .I have never had them marinated in Italian dressing
Thanks Stu .
Yeah , that's an '80's thing for me . Used to use it on almost everything back then .
Been a long time since I've used it . It's good . That smell when the meat hits the hot grill is insane .
Thanks for the interest bud .
Sounds good . Just finish them at a lower temp . 140 ish .
That's not cheating , that's being smart and eating good .Chicken and Dumplings but I gonna cheat
I guess they will . Those are nice . I looked yesterday , and the same pack I bought last week for $7.00 was $17.00 . I passed .I think these will work
It does work great for other things though. Does great chicken when I to lazy to use charcoal.That's not cheating , that's being smart and eating good .
I guess they will . Those are nice . I looked yesterday , and the same pack I bought last week for $7.00 was $17.00 . I passed .
Yeah if you have the Silver that does a good job I wouldn't worry about the deflectors . That's a shame .
These were perfect . So tender . Not soft , and the fat rendered perfect .
Sauce was SBR's , some brown sugar and a little scalded bourbon .
I had a section about 8:00 for breakfast . Gonna be lunch too .
I just threw them in sink full water. Be thawed in a hour. This pretty much the way I thaw most things. I will keep a better eye on them this time. I think I remember telling myself to take off earlier last time but did not listen. lolBrain , I don't go by temp . I go by the " poke " for tenderness and look for shrink around the bone . I also look for the fat cap to render and shrink .
If I had to guess a temp ,, 190 ish . You could also probe for tender .
Funny I was thinking the same think for today , but forgot to thaw them . Gonna be the last nice day for awhile .