[2ndDivisionVet]

No, bone-in, with that little bit of fat around the edges. Hard to beat. When I lived in Iowa our church would order extra thick ones from Albertson’s and cook several hundred for our Fall Festival. I’d be there in a lean-to all day helping the guy who’d been doing it for many years and running baked potatoes into the kitchen from a special cooker. Much thicker cut than you normally see, sometimes called an Iowa cut.

[Viking2002]

Wow. I am green with envy, sir. It's that little bit of fat around the edge that really gives it extra flavor when it begins to crisp. That grill at your old church must have been a monster. Ours is only a Walmart Special, although the average attendance is only about 25 or so on a given Sunday. (Unless there's food served in the community hall afterwards - nothing draws out the stray congregationalists like a free meal.) I miss my dogs. They could work a pork chop bone like Picasso with a blank canvas. It was like watching the artwork of subtle gluttony in motion. *chuckle*