Brock Gingery
TVWBB Super Fan
It seems Kermit put a hit on Miss Piggy and I wound up with these wonderfully thick pork steaks. Extra juicy meat candy.
Story on these bad boys coming tomorrow.
- Thread starter Brock Gingery
- Start date
Andy Kaminski
TVWBB Pro
Good job.
They look great.
I have never done those and would like to hear more.
They look great.
I have never done those and would like to hear more.
MikeCantell
TVWBB Pro
Looks good but is that a bone I see? T chops ?
Brock Gingery
TVWBB Super Fan
Yes, they were bone in.
Brock Gingery
TVWBB Super Fan
I decided to write it up as more of a how to "understand" the Weber Kettle for some who arent used to cooking on one.
Put it here, but explained what I did and why.
tvwbb.com
It's under the "Weber Kettle" tab.
I had jealous co-workers when I brought one in for lunch today. (Took one in separately to cut into samples as well.)
Also, I want to thank each of you for the replies. Andy, I use a thermometer to make sure I get the temperatures inside the meat where I want them. I've cooked enough of em that it's muscle memory for me at this point. I hope my explanations on how I did them is clear for you. I did not have to tenderize these ones this time, but that is something I normally do with pork.
Put it here, but explained what I did and why.
Info on using a Kettle for People unfamiliar with it.
How to Understand A Weber Kettle Pictures at the end. So Yesterday I fired up my Kettle after getting home from work. I found some beautiful fresh bone in pork chops the day before and had them in a light garlic herb marinade when I left for work. An issue came up recently asking about hotter...
tvwbb.com
I had jealous co-workers when I brought one in for lunch today. (Took one in separately to cut into samples as well.)
Also, I want to thank each of you for the replies. Andy, I use a thermometer to make sure I get the temperatures inside the meat where I want them. I've cooked enough of em that it's muscle memory for me at this point. I hope my explanations on how I did them is clear for you. I did not have to tenderize these ones this time, but that is something I normally do with pork.