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Best Pork Chops thanks Cen-Tex - Pics

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JRWhitee
JRWhitee Posts: 5,678
edited August 2013 in Pork
Tonight I cooked Cen-Tex's reverse seared Pork Chops. Brined this morning for 6 hours , rubbed with Dizzy Pig Tsunami Spin, did not have any honey so went dry rub only. These were the best ever, my wife said they were like steaks....indirect @275 to 125 then seared 1 minute on each side at 700. 
                                                            
_________________________________________________
Don't let the truth get in the way of a good story!
Large BGE 2006, Mini Max 2014, 36" Blackstone, Anova Sous Vide
Green Man Group 
Johns Creek, Georgia
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  • Aquacop
    Aquacop Posts: 481
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    Thanks for posting, sounds and looks like it was awesome! I have heard that Cen-Tex has some knowledge, look forward to seeing your future cooks. 
    LBGE 2013 Located in Savannah, Georgia
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  • tybeelucy2
    tybeelucy2 Posts: 81
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    Looks delicious
    LBGE- Atlanta, LBGE and SBGE- Ellijay, GA
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  • Terrebandit
    Terrebandit Posts: 1,750
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    +1
    Dave - Austin, TX
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  • Skiddymarker
    Skiddymarker Posts: 8,522
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    Excellent - another sign-up for reverse sear!
    Did you use any smoke wood, and if so how do you think the chops took the rub and smoke during the indirect part of the cook? 
    Delta B.C. - Whiskey and steak, because no good story ever started with someone having a salad!
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  • bud812
    bud812 Posts: 1,869
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    Aquacop said:
    Thanks for posting, sounds and looks like it was awesome! I have heard that Cen-Tex has some knowledge, look forward to seeing your future cooks. 
     ? Cen-Tex has knowledge? He knows One Scotch-One Burbon-One Beer & how to photoshop.
    L-)

    Not to get technical, but according to chemistry alcohol is a solution...

    Large & Small BGE

    Stockton Ca.

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  • JRWhitee
    JRWhitee Posts: 5,678
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    @skiddymarker I used apple wood for smoke, it only took about a half hour to get to 125 so I thought there was just a very mild hint of smoke on the chops but the rub gave it a good flavor.
                                                                
    _________________________________________________
    Don't let the truth get in the way of a good story!
    Large BGE 2006, Mini Max 2014, 36" Blackstone, Anova Sous Vide
    Green Man Group 
    Johns Creek, Georgia
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  • nolaegghead
    nolaegghead Posts: 42,102
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    That's the way to do 'em!   So many people ruin them by following the old pork safety temp guidelines....it saddens me.
    =D>
    ______________________________________________
    I love lamp..
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  • Skiddymarker
    Skiddymarker Posts: 8,522
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    JRWhitee said:
    @skiddymarker I used apple wood for smoke, it only took about a half hour to get to 125 so I thought there was just a very mild hint of smoke on the chops but the rub gave it a good flavor.
    Apple is our favourite with pork, although peach is good too. SWMBO calls reverse sear the flavour bomb. She claims the rub and smoke have a chance to work some magic before the surface is seared, I taste the rub but not the smoke - prolly 'cause I'm de-sensitized. 
    Delta B.C. - Whiskey and steak, because no good story ever started with someone having a salad!
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  • anez
    anez Posts: 150
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    Did this last night and they were terrific. thanks for posting about it.
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