Cazzy's Monster Chops on the Mini Max

JohnInCarolina

I've been wanting to try these for awhile.  We had a quiet SB Sunday planned, which was a good thing, as the flu is running through the house.  I felt like I got hit by a truck this weekend.  But I'd picked up these bad boys from Keller's here in ABQ before the weekend, so...  it had to be done.

I brined them for two hours, then let them sit on the rack for a few more before throwing them on the Mini Max to start the reverse sear:

Apple wood for smoke.  They were on for about an hour at 250 dome.  I pulled them off at 120 IT.  Then I finished them with a sear in bacon grease on a CI.  Here's the finished product:

With a few cut-throughs:

So good, so moist.  The bacon-grease sear really is pure evil.   I do not recommend attempting these with company, as they will not be able to wait to eat them. 

We finished them just in time to watch the Patriots snatch victory from the jaws of defeat.

@cazzy was a big help throughout, even though he was "super busy" playing with himself his cables.   Anyway, put it on your list - this one's a must do!

Eggcelsior

Well, cazzy does like to keep himself "entertained".

Jeepster47

Those are great looking ... they look like they're a little over two inches thick ... that's almost a rack of pork!!  Good cook, thanks for sharing.

caliking

Whoa!! I want that!!

NPHuskerFL

Mickey

One please

cazzy

Amazing cook john! Do them for guests next time instead of steaks. Cheaper and a spin that most won't expect. For presentation, ask the butcher to french-cut them next time.

TTC

Very nice.

DMW

Is that a pork chop or a pork roast turned sideways?

Nice job!

epcotisbest

Never had chops that thick...but will try soon.

JohnInCarolina

epcotisbest said:

Never had chops that thick...but will try soon.

I had to ask for these to be cut special - they weren't exactly in the display case.  Keller's here is a pretty good meat market - my guess is that most butchers would be able to do this.  

Hawg Fan

Nice!!! Are the thick chops the same as a separated crown roast?

tshelburn

These look great.

stemc33

Awesomeness :-c

NPHuskerFL

Had to Google French cut Chops @cazzy
That sounds completely sinfully awesome. Question: Is this something most butchers do and would that increase the cost significantly?

cazzy

NPHuskerFL said:

Had to Google French cut Chops @cazzy
That sounds completely sinfully awesome. Question: Is this something most butchers do and would that increase the cost significantly?

It's a pretty basic technique that any reputable butcher should know how to do.  I wouldn't think so, but you can always do it your self.  Not much different than what you do with your chicken.  Same concept.  A good pairing knife would get the job done pretty easy.

NPHuskerFL

Thanks @cazzy great idea on the cut.

mgd_egg

I got the meat sweats just looking at the pics.  Nice!

bluebird66

Nice!

Dyal_SC

Yessir!

Searat

Bacon grease sear at the end - got to try that

flexfusion

Need a good not too salty brine recipe for pork chops and chicken breast. How long to leave in the brine solution too?   The ones I've been using are too slaty.  Thanks!