Saturday night pork chops

Discussion in 'Pork' started by myownidaho, Aug 12, 2017.

  1. myownidaho

    myownidaho Master of the Pit SMF Premier Member

    Brined for six hours with herbs and garlic, dried and rubbed with a touch of olive oil. Onto pecan at 225 for an hour to get to an IT of 130.



    Reverse sear to finish cooking and improve appearance, saute'd green beans with onions and tomato bruschetta to finish it out. All of the herbs, vegetables and garlic came from our garden. I love August. 😀

     
  2. b-one

    b-one Smoking Guru OTBS Member

    Tasty looking plate!Thumbs Up
     
  3. chilerelleno

    chilerelleno Master of the Pit SMF Premier Member

    Heck yeah, looks good enough to eat!

    :points:
     
    Last edited: Aug 12, 2017
  4. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Wow, great looking chops.

    Points
     
  5. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Now that is a fantastic looking meal!

    Point!

    Al
     
  6. myownidaho

    myownidaho Master of the Pit SMF Premier Member

    Thanks, guys! I will say that I'm done buying Fred Meyer pork chops. They're routinely tough, even with brining.
     
  7. Rings Я Us

    Rings Я Us Master of the Pit Group Lead

    Ver nice! Fresh stuff and good looking chops!
    :points1:
     
  8. tropics

    tropics Smoking Guru SMF Premier Member

    Chops look great I'd eat them LOL Points

    Richie
     
  9. ab canuck

    ab canuck Master of the Pit SMF Premier Member

    Great looking chops, Cant go wrong with a nice brined cop and I love garlic..... Going to try this one. Point
     
  10. myownidaho

    myownidaho Master of the Pit SMF Premier Member



    Thank you, gentleman!
     

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