u/WrongWangSorry

Trying something a little different this time for center cut pork chops with bone. I'm giving them a simple SPG seasoning on a wire rack for a few hours. I plan to do cast iron right on the grill this time around and do some butter + thyme basting. I've done this before with ribeye steaks, do the same principles apply? Was going to get the CI ripping hot for the sear and then finish on lower heat until it reaches (what internal temp before pulling to rest?)

Does that sound right? I've had good results directly on the grill before, but this will be my first time trying chops with cast iron outside. I've really fallen in love with CI seared steaks so I want to try it for this. For CI steak sears I crank all 5 burners to max and let the CI get hot af, I'm wondering if that's too high for searing pork chops basically. They're about 3/4 to 1" thick so no reverse searing.

The short version is I don't want them dried out

To fit Napoleon Rogue 625. Their official one is over $200, I just want a simple cast iron one that would only take up half the grate's total real estate and doesn't slide around, has some tall edges and a drain channel.

Some background - My house has a walkout basement, so there's a 2nd story deck outside of my main floor kitchen. At ground level down the stairs I have a stone patio. The upper deck can comfortably fit 2 grills and 2 chairs.

So here's my thoughts so far - propane grill and a blackstone on the upper deck and a kamado type grill down the stairs on the lower level. Based on my cooking preferences, I can't imagine many if any situations where I'd use the ones upstairs along with the kamado, but I could definitely see some situations using the propane weber and blackstone together.

Also, what would be safer from a fire standpoint? I always make sure my gassers are taken care of to avoid grease fires and in a worst case scenario, I can shut off the fuel source. I would also be using the kamado for long smoking and I'd feel better if it was at ground level for that long

Two of mine

1. "I know it's my turn to do the dishes, but I promise not to Watch Tuesday Night Football if you do them"

2. I downloaded Jeopardy 2 hours before it aired live here, watched it, and then challenged her to a match. The bet was dishes again.

And yes, I eventually fessed to both. I couldn't contain it anymore and her reaction was soooo good!

Wife is a heretic but I can't call the Inquisition on her because I love her. We don't have big appetites and will often share a steak. I like medium, she like well-done. wwyd? I hate the thought of cutting a nice big beautiful steak into separate portions but that seems my only option. Or maybe this is one of those times where it's ok to gaslight your wife? I could fabricate some stories about well-done causing health risks or something...

Kidding aside, wth can I do?

I really was hoping to try Kendu Moon Rock because it came highly recommended for getting great bark on cast iron sears, but nope, doesn't ship to Canada. Any good alternatives you think might be more available here?

Just met Elminster who did his thing with Gale. Does this mean he won't be eating any more magic items from now on, and can I do some inventory cleaning?

My main deck is on the second story (walkout basement style house) and I'm considering 3 options for shade because the back of my house is west-facing and gets brutal during summer. I have room for 3 options:

1. A retractable awning
2. screw a metal roof gazebo into the deck boards
3. go whole hog when I replace the deck next year and build in a shingled sloping roof into the job

I know #3 will last the longest if properly maintained but will cost the most, and I know that #2 will last a really long time too, but I don't know anything at all about about #1. My main concern is cost effectiveness vs. appearance and just to note the deck itself is getting replaced next year

I know there's a hundred posts about cast iron already but I have an an odd question. The sear on my 3 burner LP isn't all that great, and getting a nice crust on steak doesn't work nearly as well as I can do with CI. Problem is my smoke alarms are on detection steroids. Great for safety, bad for searing steaks indoors. My range hood sucks (Or doesn't suck enough lol). So I want to put my CI skillet on my grill grate outside and start doing steaks that way.

The odd question I have is about using temp probes. I have grate clips, but I haven't found a probe clip that attaches to a skillet. Any ideas? Thanks