So, the pork chops from the PotKettleBlack's favorite pork chops sale thread, took a two hour bath in Blonder Brine (mixing with an immersion blender works really well with coarse kosher salt in a plastic cambro). After rinsing, they get MMD, then a tube of Mixon Competition blend pellets at 225 (with a water pan on the hot side to keep it cooler). Once they hit an IT of 130 they get a dose of glaze, today made with equal parts maple, apple cider vin, and fish sauce with a couple dashes of Tabasco. Flavor was incredible, didn't quite glaze properly. Any rate, glaze at 130, flip and glaze at 135, take to sear side and take to 140.
These were accompanied by homemade bread and green beans with onions and homemade pancetta. Wife picked her bone clean (never happens, but has been happening more since I've been here).
money shot:
These were accompanied by homemade bread and green beans with onions and homemade pancetta. Wife picked her bone clean (never happens, but has been happening more since I've been here).
money shot:
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