lol

This is why I eat pork. People don't give you crap over how long you cook it. That and I can't afford beef.

they should. pork chops almost always over cooked. rest of the animal should get the stuffing cooked out of it lol.

Bring your steak to room temperature. Wave a match under it (you can light it if you want to). Done! Lug nuts looks excellent.

Stewie I'm with you
Walk it through the kitchen and serve

That with or without the tapeworms included?

Best way to cook pork chops, is breaded, hot pan/grease brown and then bake in oven at 350 for don't remember.
LOL But breaded pork chops deep fried are awesome.

I like going to the local butcher, get the steaks cut to your thickness/ likeness, Broil 5 minutes per side.
Now I've heard you can slow cook them in an oven , then fry/ barbeque just for crispness.
Those are well done and juicy.
I like to do my ribs like that 200 degrees for a couple hours, save the juice , put on the grill, medium heat or low, mix the juice with barbeque sauce, baste a lot.
Fall off the bone and great flavor.
That's just to give it some bark.

The brain worms tend to take care of the folks who like rare pork and who would complain

If you dont feel like the grill, heat up a cast iron skillet till with some oil till its about to smoke and you can get a quick sear that will crust up a steak fast. Usually what I do in the winter.

Trichinosis
is what you're referring to, I believe. Same with bear meat.
Not positive , but believe pork is treated for it, and it's very rare anymore.
I like my pork chops pink in the center.

True, works for me too.
I render tallow and lard, so using the match of meat works even better.
I still like the barbeque with charcoal for flavor.
Same with home made burgers!

That's how I do mine during times like today when the grill is buried under a foot of snow and it's 8 above out...hot cast iron to the rescue.

Mt wife would eat that steak no problem Wolfie. I prefer medium rare but I have seen them cooked a lot more than the one you show.

Chris

Med.rare here but I like the fat on the out side burnt.

Venison blackstrap and a good beer

… my man

Wipe its nose, wipe its (This word is unacceptable on Trapperman) and trot it across the grill. Done!

I'm with you fellows. I don't care how anyone else cooks theirs, but I prefer rare. I would honestly rather eat a raw steak than one well done.

Sprinkle kosher salt over both sides and let sit in the fridge for at least an hour. Set on the counter for 30 to 45 minutes and then cook.