I like my butt rubbed and my pork pulled.
Member since 2009
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Thick reverse sear Pork chop
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GlennM
Posts: 1,365
I brined this in apple juice with salt and brown sugar. 200 degrees until 120 internal with some cherry chips and then a quick sear. I will defiantly do this again!
In the bush just East of Cambridge,Ontario
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Looks great!---------------------------------------------------------------------------------Well, "spa-Peggy" is kind of like spaghetti. I'm not sure what Peggy does different, if anything. But it's the one dish she's kind of made her own.____________________Aurora, Ontario, Canada
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Awesome meal! Tell me about that rice brother...Coleman, Texas
Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
"Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
YukonRon -
That chop looks like a million bucks!!-----------------------------------------analyze adapt overcome2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
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The rice is from Costco, we add some diced veggies (onions, carrots, peppers). Cook it in a great high end rice cooker with some added chicken stock. The rice cooker is a game changer!In the bush just East of Cambridge,Ontario
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Chop looks perfect, love it.
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Chop looks awesomeCharlotte, NC - Large BGE 2014, Maverick ET 733, Thermopen, Nest, Platesetter, Woo2 and Extender w/Grid, Kick Ash Basket, Pizza Stone, SS Smokeware Cap, Blackstone 36"
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nice
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Thanks for the comments, finished temp was about 138. I really noticed the moisture and flavour from the brine!In the bush just East of Cambridge,Ontario
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Looks great.
Steven
Mini Max with Woo stone combo, LBGE, iGrill 2, Plate Setter,
two cotton pot holders to handle PS
Banner, Wyoming
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