Let's Talk BBQ
FORUM SPONSORS => Savor Spices => Topic started by: Keymaster on June 15, 2014, 10:23:19 AM
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I think I should have used more Fine Swine and Bovine but I listened to the wife :) I cooked these Poke chops on High in the SRG, Lid closed for 3-3-3-3 minutes. They came out real juicy and tender.
(http://i159.photobucket.com/albums/t139/asbachman/IMG_5982_zps90af14dd.jpg)
(http://i159.photobucket.com/albums/t139/asbachman/IMG_5983_zps9f1bf354.jpg)
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Ohhhhhh great looking sear on them chops!
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Love the sear on them chops, looks great. ;)
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Scrumptious lookin' Chops ...
(http://i854.photobucket.com/albums/ab105/papa_peter/Emoticons/ThumsUp_zpsae1937a3.jpg)
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Some great looking chops KM!!! Don
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They look great to me!
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Nice work!
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Picture perfect chops! YUM!!!
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Nice chops!! Excellent grill marks
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X2 on all of em!
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Picture perfect chops! YUM!!!
X2!
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Very good looking chops. Ill get around to trying the FSB on chops in a week or so. Next up is a couple of butts for a retirement luncheon Thursday.
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Those are some great looking chops. You can never use enough of the Fine Swine.....
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The grill grates strike again. Nice chops Key!
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Very good looking chops. Ill get around to trying the FSB on chops in a week or so. Next up is a couple of butts for a retirement luncheon Thursday.
Try the directions on the bottle...make up the injection from the rub - which is - FSB, apple juice and soy sauce. Inject, rub the outside and put in a vac. bag or zip lock. Let it rest in the fridge for 2-3 days...makes it fantastic!