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Bone-in Pork Chops
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jls9595
Posts: 1,533
Marinated in Allegro for 2 days then sous vide 140* for 3 hours. Seasoned with "Smokin' Coals" rub and seared in butter in the CI on the Egg. Delicious! Almost as good as a ribeye. Only thing I'd do different is 135* SV instead of 140*. Still tender and juicy, not dry at all but I think it could have been better.
In Manchester, TN
Vol For Life!
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nice
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Great looking grub brother. I'm a Mac & cheese nut. I would devour that.
Location- Just "this side" of Biloxi, Ms.
Status- Standing by.
The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out.
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