Originally posted by jholmgren
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Indirect-grilled boneless pork chops with fresh herbs
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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!
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I'm having a reheated one for lunch at work right now. I'll see if I can snap a proof pic!
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Originally posted by Aaron 'Huskee' Lyons View PostThanks Jon! I know the herbs on the plate look setup, but that's how they fell, true story.
Seriously though - great looking chops. You can't get that in most restaurants because they cook the living daylights out of their pork.
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Thanks Jon! I know the herbs on the plate look setup, but that's how they fell, true story.
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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.
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