Looks GREAT! I'm sure everyone knows but anything over 140 cook temp is really going to be dry. 135 and rest for a few is my target. Some go as low as 120.
not really. the end cut roast here has plenty of fat and the chops are cut 2.5 inches and grilled at low temps...if it's boneless center-cut Pork Loin then 140f, is right..
@BBQpitBoys could you please tell why I cannot enter your web? It comes out that he owner has denied my access. I m from Ukraine. Trying to enter from different computers. Thanks.
It REALLY ticks me off when I see chops like this in the grocery store "thin cut" at barely a half inch thick (if that), like it's some special cut! Wave it over a flame for ten seconds, and the damn thing is overcooked and ruined! Being terminally lazy, I let my meat guy cut these for me, but I've been working with him for 25 years, and when I say 2 inches thick, I get a measured 2 inches.
I get boneless loin roasts all the time at about 1.25 lb. I cut them into about 2 inch chops, put them in a ziplock with some soy sauce, garlic, and rosemary and toss them in the freezer. Thaw them when we want them and grill or broil over high heat and serve them rare. My wife loves them.
You guys must have run out of great recepies after those 10 years, now doing things like that. Not that I think its bad, its great bbq. But I mean come on, 10 years? The spark is still there but dying. Even promoting your time for commercials.
+Inspekcja Pracy ..Um, let's see.. of course we've must have run ideas.. it's been 10 years.. 5.5 million video views in the last 7 days on RU-vid and Facebook, with 25,000 new subs and follows, and 40 new Chapters.. yep, must be running out of ideas.. thanks for your support..
I can’t figure our what state ya’ll are in. I would love to know. Searched the website maybe I missed the obvious.By the trees, snow and jackets I’m guessing southern Michigan, Ohio, maybe Kentucky? These guesses don’t account for the great southern blues and southern rock and alligators, crawfish etc. I can’t hardly go a day without watching a vid or two, getting inspired, and trying new things on my old Weber which I have resurrected. I’m in the grocery stores much more and buying things that I rarely used to buy. Congrats on your success. Especially enjoy seeing comments from across the ponds. Food is the universal language, all cuisines are great. I laugh at the the trolls. They don’t know anything really, kinda of sad.
Looks real guud..... hey I think I read you guys are in Connecticut , that's where I live had the Harley out 2 days ago , now there's 12 inches of snow, time to watch some BBQ pit boys where its warm.
And again that is a wonderful video PitBoys. How can I send you a couple of true n cool recipes of pork n lamb on the grill from Ukrainian and Georgian cuisines ? It'll be cool to make it. I can make a "recipe video" if you want and need. Hope you ll respond asap. Cheers!
Hey there, captain. Saw you cutting your chop with a SAK. Think the Solder model might do well for you. Bit more rugged and cuts meat much better. Check it out.
Hey BBQ Pit Boys, are y'all open to suggestions for future episodes? I did an awesome burger recipe at Boy Scouts I'm sure y'all could improve greatly!
BBQ Pit Boys It was ground chuck and deer sausage seasoned like the stuffed bell pepper episode (SPG,bread crumbs, tomato sauce, onion, etc) and I cooked it in a black iron pan over an open fire in bacon grease. Those bacon cheeseburgers were great. Of course, yall can season it how you like it.
