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Posted: 9/20/2009 2:18:31 PM EDT
Do I need to set them out in room temp like steaks before it hits the grill?
It's covered in LaRue's Dildo dust  |
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Posted: 9/20/2009 2:20:34 PM EDT
[#1]
Quoted:
Do I need to set them out in room temp like steaks before it hits the grill? It's covered in LaRue's Dildo dust They don't have to be room temp. Doing them for supper tonight, here. With Shiner's Hefewiezen. Dildo dust, eh? |
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Posted: 9/20/2009 2:23:04 PM EDT
[#2]
You don't have to, but it will cook faster if it's room temp.
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Posted: 9/20/2009 2:23:42 PM EDT
[#3]
Son don't make me drive up there and lay the smack on....
Yes, let them sit out for 1/2hr before they hit the coals (not gas as gas is for women and queers) Dillo dust was made for smoking meats not grilling. Grilling spices are a whole different ball game from rubs. Pics or GTFO. 
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Posted: 9/20/2009 2:27:38 PM EDT
[#4]
Quoted: Son don't make me drive up there and lay the smack on.... Yes, let them sit out for 1/2hr before they hit the coals (not gas as gas is for women and queers) Dillo dust was made for smoking meats not grilling. Grilling spices are a whole different ball game from rubs. Pics or GTFO. well i will fail, because its a gas grill  nothing is better than dinner in less than 10 minutes!and i didn't know there was a difference in smoking and grilling spices?  |
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Posted: 9/20/2009 2:30:11 PM EDT
[#5]
Quoted:
Son don't make me drive up there and lay the smack on.... Yes, let them sit out for 1/2hr before they hit the coals (not gas as gas is for women and queers) Dillo dust was made for smoking meats not grilling. Grilling spices are a whole different ball game from rubs. Pics or GTFO. Whew! bet you don't share your grill your almost as opinionated as my wife! agree on gas < coals |
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Posted: 9/20/2009 2:41:14 PM EDT
[#6]
Quoted: Quoted: Do I need to set them out in room temp like steaks before it hits the grill? It's covered in LaRue's Dildo dust They don't have to be room temp. Doing them for supper tonight, here. With Shiner's Hefewiezen. Dildo dust, eh?  |
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Posted: 9/20/2009 2:53:07 PM EDT
[#7]
I always set my meats out ahead of time. Tonight I'm doing grilled BBQ chicken with an Italian marinade
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Posted: 9/20/2009 2:56:58 PM EDT
[#8]
If you don't set them out, the outside could over-char before the inside is done. Of course, I prefer thick chops. If yours are thin, it's less of an issue.
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Posted: 9/20/2009 3:12:24 PM EDT
[#9]
pork can be brined ahead of time for flavor.
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