Reply With QuoteI stay on top of the temps. I try and compensate for the carry over temp and pull it from the heat as soon as it is ready.
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Man I love a good Pork Chop. Judging by the plate shot you had the heat spot on. The slices are shimmering with juice. Most overcook Pork, I roast Pork loins at 500 degrees, crusts the outside but right on 160 degrees in the center after resting. Very Nice Chops Jack.
If I die from a Deadly Sin it will be Gluttony!
"Formerly known as rojoguio"
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I stay on top of the temps. I try and compensate for the carry over temp and pull it from the heat as soon as it is ready.
The love for fishing is one of the best gifts you can pass alongRojo LIKED above post
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Blackened Double Cheeseburgers and Blackened Sweet Corn off the charcoal grill.
“If your too busy to fish, you’re too busy!” Buddy Ebsen
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heavenornot.net
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Eating well Ol Buddy
The love for fishing is one of the best gifts you can pass alongBuckeyeCrappie thanked you for this post
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We need to get a "Blackened" throw down going between you guys. I did repairs on Paul & Kay Prudehome's house and restaurant on my days off / inshore. I wasn't around when Paul developed the "Blackened" Redfish but was around when he was developing his Dry Gumbo Poorboy. Wonderful, kind, people they were, great start to palate development too.
If I die from a Deadly Sin it will be Gluttony!
"Formerly known as rojoguio"
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Definitely some great eating. Certainly put a dent in the reddish population as well
The love for fishing is one of the best gifts you can pass along
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Blackened is good stuff.
