I wanted to try my hand at the "reverse sear," but I didn't want to use nice steaks as my test subjects. So I picked up some "manager special" pork chops for $5 to give it a go. I coated the chops with DP Raging River and put them on indirect at around 250* dome with a few chunks of apple. After about 25 minutes or so, the chops were at 120. I didn't want to wait for the egg to heat up, so I put the chops on my gasser's infrared burner for about 1 min each side. The chops were 150 at that point, so I think I went just a little too long. For $5, they were pretty darn good. I can't wait to try the reverse sear on some nice steaks or a top quality thick cut chop. Please excuse my poor photography and plating skills.