On Sun, 19 Mar 2017 12:54:50 -0400, Ed Pawlowski wrote:

On 3/19/2017 12:40 PM, wrote:
On Sun, 19 Mar 2017 09:52:00 -0500, Muggles
wrote:

Ribeyes are pretty good, too, but I guess I prefer the bone in with the
t-bone cut. Pork chops are the same way. I prefer them with the
bone-in, too.

That is probably because bone in pork chops are usually rib or T bone
cuts. Boneless pork chops are usually sliced off of the loin and that
tends to dry out pretty fast if you just grill or fry them.

The other problem with pork is that some people still think it has to be
cooked to a high temperature. Commercial pork today is nothing like
the fatty garbage fed pork of 50 years ago. Trichinosis has not been a
problem with commercial pork for decades. I cook loin to about 135.

+1 I've smoked turkeys for over 30 years outside. For maybe hundreds
of people over the years. One asked about the pink in the meat. A
few times I've explained that it is the "smoke ring" in the meat.
"Don't eat it if it looks ugly. Nobody ever got sick."

Smoked pork can look pink as if it is not well cooked. It's the smoke
ring, not raw meat. There is a fine line when meat hits the desired
temps or over done and tough.
--
'...we don't wanna bring our guns, but ready if it goes there -- Madison Rising