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First reverse sear: pork chops

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Jeremiah
Jeremiah Posts: 6,412
in EggHead Forum
I figured it was high time I tried the reverse sear and what better way than some cheap pork chops....yup, as with everything else I've learned from y'all, it worked better than expected. They were really juicy and tender. I went 300ish indirect for a while then seared them. No thermometer so it was guessing at best. (Wife better come through for Christmas) potatoes and beans on the stove to acc. And of course plenty of Yuengling to wash it all down. Woo hoo hope y'all have a good weekend!
Slumming it in Aiken, SC. 
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  • Charlesmaneri
    Charlesmaneri Posts: 1,295
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    looks like you nailed it great looking cook !!
    2 Large Eggs and a Mini 2 Pit Bulls and a Pork shoulder or butt nearby and 100% SICILIAN
    Long Island N.Y.
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  • minniemoh
    minniemoh Posts: 2,145
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    That looks great. Now that you've tasted the goodness, try a really thick chop, say about 2 1/2 to 3 inches. Wait until you get the therm though. It will blow your mind.
    L x2, M, S, Mini and a Blackstone 36. She says I have enough now....
    eggAddict from MN!
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  • 500
    500 Posts: 3,177
    edited December 2013
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    Looks good. Hopefully Santa will put a splash proof backlit Thermapen in your stocking. Good choice on the beer as well. Yuengling Light is my workhorse brew.
    I like my butt rubbed and my pork pulled.
    Member since 2009
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