Skinsfan1311

Good call, cooking to temp. So many people overcook pork. I always pull thick chops off the grill ~133-135° tops, and let carryover do the rest. When grilling chops, I never have to finish in the oven, even with those super thick chops from Costco. Disclaimer: I use Grill Grates Even before using Grill Grates, I never finished them in the oven, I would stick them on the cooler side of the indirect setup. Sometimes, I'll cook them on the stovetop, in a cast iron pan, and finish them in the oven. I've also found that dry-brining chops, with kosher salt, makes a huge difference. I

Same here. I use elements of Carolina-style, (vinegar sauce with catsup, brown sugar, pepper & red pepper flakes), but that's about it. I like pork butts with plenty of bark. I'm careful with the wood smoke though. Too much and it can get bitter. For ribs, it's Memphis-style all the way. Give me a smoky, dry-rubbed rib any day over Carolina style. I do enjoy succulent, whole hog, Carolina-style, with just a vinegar and red-pepper flake mop. The cracklings are the best.

2010. Body bag game was in Philly...

First game since the MNF Massacre when Philthy beat our asses that me and Mrs Skinsfan left early. We bolted at halftime...

Welcome! I'll be the guy grilling next to the brown truck. My name, in real life, is Rick. Looking forward to meeting you, and eating some of that scrapple!. Always nice to meet fellow ESers at our tailgate.

Reminds of the pain and anguish I felt when Marcus Allen broke Riggo's SB rushing record, the very next year. They even turned Allen's signature run in that game into a friggin Pepsi commercial. Talk about pouring salt into a wound...

I'm clever like that, ****head! 😉

We'll be there. We always win the tailgate!

Oh for ****s sake! Who the **** is ****ing saying that we're foul-mouthed? **** them and the ****ing horse that ****-brain reporter rode on.

Thanks! Anything is appreciated! Food, booze for the bar, etc.

All we need is your company!😀 We're doing pork tenderloin, flank steaks, cutlery, napkins, grill, charcoal and something else, TBD. Oh...and a firepit! @Jumbo can you please sticky this thread? Thanks!

I was going to roast the Turkey, but I couldn't help myself. Gonna grill that sucker!

It never does. That's one of the reasons that I don't fry the bird anymore. The leftovers aren't as good and the mess isn't worth it to me. I'm going to grill the bird, and smoke a ham. We'll have all of the traditional sides. It'll be cold, so the bourbon and stouts will be flowing..

Good guys 31 Dallass 24

You coming to another home game this season? Beer and bourbon are on me!