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Started By
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I got these 2” thick chops ... recipes to grill?
Posted on 3/6/20 at 5:04 pm
Posted on 3/6/20 at 5:04 pm
Egg is fired up.
I’m all ears
I’m all ears
Posted on 3/6/20 at 5:06 pm to TIGRLEE
Isn’t pork a little too “urban” for you?
Posted on 3/6/20 at 5:36 pm to TIGRLEE
I hear the black folks love to dob em in Kraft. Maybe try that.
Posted on 3/6/20 at 6:00 pm to TIGRLEE
Sear them good, set off the fire and baste with some honey and soy sauce till 145ish. Let rest, then eat. But don’t be late for the rally. You’re on cross duty tonight
Posted on 3/6/20 at 6:05 pm to iAmBatman
It’s my anti Muslim stance.
No pork for them means more pork for me ... hater.
No pork for them means more pork for me ... hater.
Posted on 3/6/20 at 6:06 pm to LSUballs
Brine for 30 mins. Pat dry and rub down with some oil and your favorite dry rub. Reverse sear method, then brush with some pepper jelly or fruit preserves (fig, apricot, peach) after the final sear.
Posted on 3/6/20 at 6:35 pm to TIGRLEE
So you now hate black peoples and musllims? Or is it one or the other? It’s hard to keep up with all the racists these days
Posted on 3/6/20 at 6:59 pm to iAmBatman
Just keep the sauce off the hood
Posted on 3/6/20 at 7:00 pm to Geaux2Hell
quote:
Brine for 30 mins. Pat dry and rub down with some oil and your favorite dry rub. Reverse sear method, then brush with some pepper jelly or fruit preserves (fig, apricot, peach) after the final sear.
That sounds delicious.
Posted on 3/6/20 at 9:23 pm to TIGRLEE
Good lord you sound like an insufferable douche
Checks out
quote:
Northeast Louisiana
quote:
Sales
Checks out
Posted on 3/6/20 at 10:34 pm to TIGRLEE
You don't have to brine them but you absolutely have to pull them at 150 degrees or they dry out badly.
I grill them that thick all the time.
I grill them that thick all the time.
Posted on 3/7/20 at 12:58 pm to TIGRLEE
Cut a small hole, maybe 1 inch across and then use a sharp knife to open up a big pocket about midway of the thickness of the chop. Then you can stuff it with whatever you want.
If using something like an Italian sausage mix with vegetables, I'd suggest cooking the sausage first so it will be fully cooked when you pull the chop off the grill.
I've done this with a mix of diced onion, spinach, a couple different cheeses, mushrooms and some garlic.
The reason for a small slit it so the stuffing doesn't all come out like it would if you made a big slit to make your pocket.
If using something like an Italian sausage mix with vegetables, I'd suggest cooking the sausage first so it will be fully cooked when you pull the chop off the grill.
I've done this with a mix of diced onion, spinach, a couple different cheeses, mushrooms and some garlic.
The reason for a small slit it so the stuffing doesn't all come out like it would if you made a big slit to make your pocket.
Posted on 3/7/20 at 8:15 pm to TIGRLEE
Wife (no pics, sorry) just bought 2 bone-in 2” thick chops, grilled, then braised, served w/creamy mashed ‘n corn, absolutely fanfriggintastic!
Posted on 3/8/20 at 5:53 pm to TIGRLEE
quote:
recipes to grill?
salt
pepper
heat
make a root beer or dr pepper glaze to coat after cooking. Money.
Posted on 3/8/20 at 6:15 pm to TIGRLEE
Sous vide medium rare
Finish on a hot cast iron with oil and bacon grease
Shallots then peaches and burned off bourbon then some chicken stock for the sauce
Finish on a hot cast iron with oil and bacon grease
Shallots then peaches and burned off bourbon then some chicken stock for the sauce
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