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Pork chop with huli-huli teriyaki sauce

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    Pork chop with huli-huli teriyaki sauce

    Shout out to Meathead for a fantastic sauce. Dry brined the 1.5 pound chop overnight and reduced the marinade to a sauce. 250 degrees in the WSM with charcoal and a chunk of peach wood. Brushed the pork with the sauce a few times. When the pork hit 135, I disassembled the WSM, waited 15 minutes for the coals to get good and hot, put the cooking grate on top of the coals, and seared both sides. Pics are bad, but the pork was delicious.

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    #2
    Pics look pretty good to me!

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    #3
    Fantastic looking chop....and oh by the way I just like saying Huli-Huli

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    • Smoking77
      Smoking77 commented
      Editing a comment
      Thanks!

    #4
    This is a great idea! Love it. What a sauce. This cook looks great, sir!

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    • Smoking77
      Smoking77 commented
      Editing a comment
      Thank you, sir!

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