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ver about every five minutes. Even when you're cooking indirectly, you still have to turn thick-cut steaks often so they cook evenly th roughout. 6 Move the steak directly over the coals or lit burners. Sear the cowboy chop on each side until it develops a crust on both sides, or until it comes within 5 degrees of the final temperature: 125 to 130 F for medium-rare, 135 F for medium and 150 F for well-d one. If you don't like the taste of char, spray the coals as needed with a squirt bottle of water to put out any flare-ups that result eDiets from fat dripping on them. 7 Remove the cowboy cuts and place them on a plate. Cover the cowboys loosely with aluminum foil and let the m rest at least 15 minutes per inch of thickness. Sear-ious Roasting 8 Remove the cowboy cut rib-eye from the refrigerator about one ho certification sgs system ur before cooking it and season it to taste on both sides with kosher salt. Seasoning meat 45 minutes to one hour before cooking it ten .

ess steel frying pan or cast-iron skillet. Place the pan on the stove over medium-high heat. 10 Add any additional herbs or spices to t he cowboy chop and lay it in the pan. Sear the cowboy until golden brown, about three or four minutes on each side. 11 Move the pan fro m the stove into the oven. If you aren't using an oven-safe pan, transfer the cowboy to a roasting pan or dish. 12 Roast the cowboy unt il it reaches about five degrees within the target temperature, or 125 to 130 F for medium-rare, 135 F for medium and 150 F for well-do egg diet ne. 13 Remove the cowboy and cover it loosely with aluminum foil. Rest the rib-eye for at least 15 minutes per inch.The Pork Thinly sli ce, coarsely chop or pull the pork for the barbecue. To pull the pork, set the leftover roast on a cutting board, grab a fork in each h certification sgs system and and use the forks to pull the meat apart. To prevent the meat from overcooking and drying out, put it in a pan with the sauce and g .

ches or plates. Sauce Styles One argument that will never be settled is which sauce is the right sauce, or the best sauce, for barbecue d pork. Even within the state of North Carolina, the eastern part of the state disagrees with the western part of the state over whethe r your pork should come with a vinegar sauce or a tomato-based sauce. Kansas City residents prefer a tomato-based sauce thats sweet and spicy, and South Carolinians like mustard in their sauce. Some folks only take their sauce on the side while others wouldnt consider i fad diets t true barbecue if there wasn't a little bourbon or whiskey added. Making Sauce While theres a wealth of bottled barbecue sauces, makin g your own allows you to control the sweetness and the heat. Choose a base, like tomato paste or vinegar, and add honey, brown sugar, m certification sgs system olasses, maple syrup or preserves to add sweetness. Chopped chili peppers, garlic, onions and ginger add heat. Fresh herbs add complexi .

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