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Red Stag Chops #9067750 06/26/24 05:07 PM
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Cut these back strap chops and sous vide them for 5 hours at 128° then grilled over post oak. My wife thought they were too tender so I'll probably only do 2 hours next time. Flavor was spot on. Served with some roasted broccoli and sweet potato mash.
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Originally Posted by unclebubba
Just to make sure that it is done thoroughly, I go both ways.

Re: Red Stag Chops [Re: TexFlip] #9067751 06/26/24 05:10 PM
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Too tender? confused2


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Re: Red Stag Chops [Re: TexFlip] #9067901 06/26/24 09:14 PM
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That's one great looking meal up up


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Re: Red Stag Chops [Re: TexFlip] #9067921 06/26/24 09:50 PM
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Nice cook on those!


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Re: Red Stag Chops [Re: TexFlip] #9068126 06/27/24 11:25 AM
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Those look awesome up

Re: Red Stag Chops [Re: TexFlip] #9068142 06/27/24 11:54 AM
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Looks fantastic. Nice touch with the japs on the sweet potatoes. I’ll have to give that a try

Re: Red Stag Chops [Re: TexFlip] #9068196 06/27/24 01:56 PM
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Just grill till you get color? Or internal temp? Looks great


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Re: Red Stag Chops [Re: redchevy] #9068296 06/27/24 04:25 PM
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Originally Posted by redchevy
Just grill till you get color? Or internal temp? Looks great

Color, it was to temp before it hit the grill.


Originally Posted by unclebubba
Just to make sure that it is done thoroughly, I go both ways.

Re: Red Stag Chops [Re: TexFlip] #9068770 06/28/24 12:24 PM
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Wow that looks so fricking delicious food


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