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NC Iowa | Report. I seasoned and seared the meat at 400@ for a few minutes on each side. Then using 2 tongs, I leaned them up against each other, bone down, and backed the temperature to 350@. Cooked to an internal temperature of 170@. They were good and moist. not dried out like sometimes happens. Not sure if the vertical position had anything to do with it. It may have, but I didn't have a side by side comparison. I did watch them closer than I usually do.
I think with less surfaces area exposed to the direct heat, it prevents them from drying out as much. I willll probably use this method again. Reading about it here and then at church? Must be a message from God. | |
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Cooking Pork chops on a grill
