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Pork chop cook
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Leopoldstoch
Posts: 1,182
Didn’t really have a plan here and I just had some random left over items in the fridge that I didn’t feel like putting away in the freezer.
Wet brine for 4 hours with lanes Bbq sweet tea brine. Covered in lanes Bbq garlic rub then sous vide at 145 for a few hours, finished with a hot and fast sear. Topped with a poached egg (left over from making chocolate pots) because why not. Served with a garlic hatch chili sauce. Very random cook but it turned out pretty tasty!
Wet brine for 4 hours with lanes Bbq sweet tea brine. Covered in lanes Bbq garlic rub then sous vide at 145 for a few hours, finished with a hot and fast sear. Topped with a poached egg (left over from making chocolate pots) because why not. Served with a garlic hatch chili sauce. Very random cook but it turned out pretty tasty!
Brandon - Ohio
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Careful, your risking the professional chef treatment with this beautiful offering. 😂
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Garlic hatch chili sauce? Tell us more........Steve
XL, Mini Max, and a 22" Blackstone in Cincinnati, Ohio -
I can’t take a lot of credit for the sauce as it was store bought! It’s tasty though!YEMTrey said:Garlic hatch chili sauce? Tell us more........Brandon - Ohio
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It's a masterpiece!It's "Smokin Gal", not "Smoking Al".
Egging in the Atlanta GA region
Large BGE, CGS setup, Kick Ash Basket, Smokeware SS Cap,
Arteflame grill grate
http://barbecueaddict.com -
Looks fantastic. Really like wet-brined pork chops.With cooks like that, you must have spent time as a MacDonald’s cashier.
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Very nice!
Large Egg with adjustable rig, Kick Ash Basket, Minimax and various Weber's.
Floyd Va
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