Scotch: Current favorite- The Arran (anything by them), Glenmorangie 12yr Lasanta, sherry cask finished. The Balvenie Double Wood, also like Oban 18yr, and The Glenlivet Nadurra (Oloroso sherry cask finished) among others. Neat please.
About meReal name: Aaron
Location: Farwell, Michigan - near Clare (dead center of lower peninsula).
Occupation:
Healthcare- Licensed & Registered Respiratory Therapist (RRT) at MyMichigan Health, a University of Michigan Health System.
Indirect-grilled boneless pork chops with fresh herbs
I would say reverse-seared but there was very little searing done so I just cal it indirect-grilled. Dry brined for 2 hrs, oiled and peppered.
Chopped up some fresh chives, thyme, sage, and rosemary from the herb garden as a topper. Grilled indirectly with apricot wood to IT of 145-150. You just can't get a pork chop this good in any restaurant.
I hastily took the pic before the corn on the cob, potatoes and fresh veggies were plated. Glass of SIMI cabernet sauv not pictured.
Scotch: Current favorite- The Arran (anything by them), Glenmorangie 12yr Lasanta, sherry cask finished. The Balvenie Double Wood, also like Oban 18yr, and The Glenlivet Nadurra (Oloroso sherry cask finished) among others. Neat please.
About meReal name: Aaron
Location: Farwell, Michigan - near Clare (dead center of lower peninsula).
Occupation:
Healthcare- Licensed & Registered Respiratory Therapist (RRT) at MyMichigan Health, a University of Michigan Health System.
Originally posted by Aaron 'Huskee' LyonsView Post
Thanks Jon! I know the herbs on the plate look setup, but that's how they fell, true story.
I saw that - was thinking to myself "hastily took the pic" ... suuuure you did. That's probably a plastic pork chop! To ensure you are not faking these pics, you'll need to FedEx me 2 sample chops to eat... err... I mean evaluate.
Seriously though - great looking chops. You can't get that in most restaurants because they cook the living daylights out of their pork.
Scotch: Current favorite- The Arran (anything by them), Glenmorangie 12yr Lasanta, sherry cask finished. The Balvenie Double Wood, also like Oban 18yr, and The Glenlivet Nadurra (Oloroso sherry cask finished) among others. Neat please.
About meReal name: Aaron
Location: Farwell, Michigan - near Clare (dead center of lower peninsula).
Occupation:
Healthcare- Licensed & Registered Respiratory Therapist (RRT) at MyMichigan Health, a University of Michigan Health System.
Scotch: Current favorite- The Arran (anything by them), Glenmorangie 12yr Lasanta, sherry cask finished. The Balvenie Double Wood, also like Oban 18yr, and The Glenlivet Nadurra (Oloroso sherry cask finished) among others. Neat please.
About meReal name: Aaron
Location: Farwell, Michigan - near Clare (dead center of lower peninsula).
Occupation:
Healthcare- Licensed & Registered Respiratory Therapist (RRT) at MyMichigan Health, a University of Michigan Health System.
I'd hit that in a heartbeat! Great cook, AHL. I sure do like pork loin steaks. I get the big honking 10 lb'r at Sam's and cut it into 2" steaks (I cube the marbled end for stew meat).
And since I viewed the webcast on salt, I've started dry-brining. That is working out most excellently! Props to the Vitamix of BBQ docs, Dr. Blonder!
Scotch: Current favorite- The Arran (anything by them), Glenmorangie 12yr Lasanta, sherry cask finished. The Balvenie Double Wood, also like Oban 18yr, and The Glenlivet Nadurra (Oloroso sherry cask finished) among others. Neat please.
About meReal name: Aaron
Location: Farwell, Michigan - near Clare (dead center of lower peninsula).
Occupation:
Healthcare- Licensed & Registered Respiratory Therapist (RRT) at MyMichigan Health, a University of Michigan Health System.
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