The Texas BBQ Forum

Things are finally back to normal at the couch house. Really been missing you guys. I tried shopping at winn Dixie for the first time. I like it. Found the best marbled new York strips I have ever seen. Also got the wife some stuffed pork chops. I really hope I don't dry them out. Any suggestions?

Welcome back, Juice Tone - - - -looks like a good score on the Chops and N'yorkers - - - after my lastest Fail on some thick cut poke chops, about all I "dare to" offer you is cook'em till the're 145 in center

Chops sucked!!! Steak was great. What went wrong with yours?

That marbling would find us scooping up the steaks like a vacuum cleaner.

What was the suckage factor on the chops: flavor, dryness, what?

JustinCouch wrote:Chops sucked!!! Steak was great. What went wrong with yours?

Mostly Stupidity I imagine - - I was trying an Egghead copy of Huli Huli Poke Chops and had picked up two bone-ins about 3/4" thick. Cooked them indirect with a sear over charcoal along with Brussel Sprouts and Pineapple. When the Chop reached 145 I pulled and let sit while I finished up the rest. They were sooooo tuff that you "HAD" to cut them with a knife to eat - - - no way you could bite thru them without causing damage.

Sailor Kenshin wrote:That marbling would find us scooping up the steaks like a vacuum cleaner.

What was the suckage factor on the chops: flavor, dryness, what?

D all of the above. Thin lean chops stuffed with cornbread stuffing. Last time I cooked a stuffed chop it was very thick and had a very moist seafood stuffing more like a crab cake. And yes the steaks were very well marbled

As much as I love cornbread, I DO NOT LIKE IT used as a Stuffing of ANY KIND. When I stuff mine I use sauteed veggies or a seafood stuffing. Unless I pick one up at Hebert's Specialty Meats but I NEVER get the Cornbread Stuffing.

Turned out good I think

certainly has the correct color and moisture look for me