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Thick pork Sirloin chops
d16lee
Posts: 46
The wife is "tired" of ribs, chicken and steak so decided to do something we haven't tried yet - reverse searing of thick pork chops. Just rubbed it with kosher salt, brown sugar, and ancho chili pepper and leave overnight in fridge. Will start cook at 275 F indirect w/ drip pan until approx 110 IT, then do a high temperature sear after.
Anyways, first pic of meat in rub sitting in fridge. More to follow tomorrow dinner time.
(EDIT - rotated the picture and have to give credit to Kenji at the Food Labs for some directions)
http://www.seriouseats.com/recipes/2014/03/perfect-pan-seared-pork-chop-recipe.html
Anyways, first pic of meat in rub sitting in fridge. More to follow tomorrow dinner time.
(EDIT - rotated the picture and have to give credit to Kenji at the Food Labs for some directions)
http://www.seriouseats.com/recipes/2014/03/perfect-pan-seared-pork-chop-recipe.html
E
Comments
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Sounds good!______________________________________________I love lamp..
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I'll be looking for the finishing pics. Thick chops are one of my favorites.Steven
Mini Max with Woo stone combo, LBGE, iGrill 2, Plate Setter,
two cotton pot holders to handle PS
Banner, Wyoming -
Bring it home!Charlotte, NC - Large BGE 2014, Maverick ET 733, Thermopen, Nest, Platesetter, Woo2 and Extender w/Grid, Kick Ash Basket, Pizza Stone, SS Smokeware Cap, Blackstone 36"
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Made total 5 strips. Texture was good, so that was a win for us. But too salty for us. Next time even 1/2 the salt would be enough. We polished off 1 strip between the 3 of us.
Here are the pics of them cooking.
Also made some vegetables in the new grill wok.
The wife wants to make sure the plate looks good, so I put some effort into arranging it.
Next time my reverse sear will be better. I didn't let the temperature go up enough to do the sear... But good overall first attempt.
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