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Not bad for $5 manager special

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.


  • That IR burner is perfect to finish a reverse sear. The flavor is done by that point
    Keeping it Weird in the ATX
  • ChubbsChubbs Posts: 6,701
    Nice cook. Will be even better in steaks. I do Trex though.
    Columbia, SC --- LBGE 2011 -- MINI BGE 2013
  • DuganboyDuganboy Posts: 1,118
    Reverse sear fan here.  Get a nice thick steak and do just like the pork chop.

    You will enjoy the process and the steak should be great. Assuming that you put a great steak on the egg!!!!
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