All other recipes including your personal favourite and any seasonal tips to share


Postby Vindii » Sat Feb 11, 2012 7:56 pm

These are the first ones from the whole hog we bought. We had these cut to 1” thick. I must say they were very good. I marinated them in a store bought honey teriyaki marinade overnight. Grilled at 500ish until 145 IT. Nailed these perfectly on the temp and it made a big difference in how they tasted.

I also now understand why they asked us if we wanted the tenderloin. If you ask for the tenderloin then you don't get a piece of it connected to the chops.

Ready for the keg






Hard to tell from the pic but the middle was a nice pink med-well.

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Postby salumi512 » Sat Feb 11, 2012 9:33 pm

Looks like you're enjoying your hog. Nice meal there.
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Postby Damo the butcherman » Sat Feb 11, 2012 10:04 pm

G'day mate,
Looks like a great feed :drool:
Aussie! Aussie! Aussie! Oi Oi Oi
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