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Berkshire pork chops over vortex with lump. Awesome!

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  • Berkshire pork chops over vortex with lump. Awesome!

    So tonight I did up some pork chops on the grill. I think it was the best chop I've ever had! It was a Berkshire bone in loin chop center cut, 1 1/2" thick. The equivalent of a beef porter house. Reverse sear with the vortex, lump charcoal with a little chunk of apple wood, had a nice little smoke ring. So juicy and tender. Little bit of Mad Hunky general purpose rub. About 45 minutes indirect to 148* temp then reverse seared. I think I could have done the sear a little earlier. Other than that I wouldn't change a thing. While letting the coals and temps set I had a little fire kick up from I guess the BBQ sauce from 30 lbs of chicken .





















    Sent from my iPhone using Tapatalk
    Mustang electric smoker
    King Kooker vertical gasser
    Charbroil silver smoker
    Earnhardt Jr smoker
    Brinkman smoke n' grill
    a-maze-n cold smoker rack

    USMC vet 87 - 91


  • #2
    Num num nosh nosh! Awesome!
    JT

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    • #3
      Daaaang... some great lookin’ chops Ma’am! I got poke for that!
      In God I trust- All others pay cash...
      Check out the Mad Hunky and products at https://madhunkymeats.com or https://www.facebook.com/MadHunkyMeats
      Lang 60D, The Beast, 18 and 22 WSM, Brinkmann Backroads trailer, Weber 22 Kettle, gutted MB burning watts

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      • #4
        For a great looking meal. Enjoy that PA sweet corn now. It is about to end.
        Ed

        Smoke Vault 24
        Vermont Castings Gas Grill
        Thermoworks Smoke
        The "Fastest" Orange Thermapen around!
        The Neighbor's 36" Blackstone

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        • #5
          Ootstanding meal! YUM!
          sigpic

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          • #6
            Originally posted by Richtee View Post
            Daaaang... some great lookin’ chops Ma’am! I got poke for that!


            Thanks for the poke! It's been awhile!


            Sent from my iPhone using Tapatalk
            Mustang electric smoker
            King Kooker vertical gasser
            Charbroil silver smoker
            Earnhardt Jr smoker
            Brinkman smoke n' grill
            a-maze-n cold smoker rack

            USMC vet 87 - 91

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            • #7
              Dang Shell, that's pretty! Nicely done darlin'!


              Drinks well with others



              ~ P4 ~

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              • #8
                Berkshires are tasty pigs. Looks mighty tasty to me.
                sigpic

                Some days I think Bravo Zulu, other days it's more like Whiskey Tango Foxtrot...

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                • #9
                  Delicious!

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                  • #10
                    Just excellent.

                    Lang 36 Patio, a few Webers, 2 Eggs, plenty of gadgets and a MES 40 Gen 2.5 electric for bacon and sausage.
                    My best asset however is the inspiration from the members on this forum.

                    sigpic
                    @SmokinJim52 on Twitter

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                    • #11
                      Oooh wi - Now that looks good Shell
                      ~ George Burns

                      sigpic

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                      • #12
                        Originally posted by Smooth E Smoke View Post
                        For a great looking meal. Enjoy that PA sweet corn now. It is about to end.
                        Local farm said two more weeks hopefully. Bought 2 dozen to shuck and freeze. I'll see what that takes out of me to see if I get some more.

                        Thanks for all the points. I'm telling you this was really the best. If you get a chance to buy some Berkshire pork do it. It's a little bit more expensive but you definitely taste the difference!
                        Mustang electric smoker
                        King Kooker vertical gasser
                        Charbroil silver smoker
                        Earnhardt Jr smoker
                        Brinkman smoke n' grill
                        a-maze-n cold smoker rack

                        USMC vet 87 - 91

                        Comment


                        • #13
                          Another one we like is the Duroc. Original bred up the East Coast. Not too common down here unless crossbreed but meat is nice. Seem to be big hogs so you get those great cuts of meat.
                          sigpic

                          Some days I think Bravo Zulu, other days it's more like Whiskey Tango Foxtrot...

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                          • #14
                            Originally posted by jwbtulsa View Post
                            Another one we like is the Duroc. Original bred up the East Coast. Not too common down here unless crossbreed but meat is nice. Seem to be big hogs so you get those great cuts of meat.
                            Going to have to research that one.
                            Mustang electric smoker
                            King Kooker vertical gasser
                            Charbroil silver smoker
                            Earnhardt Jr smoker
                            Brinkman smoke n' grill
                            a-maze-n cold smoker rack

                            USMC vet 87 - 91

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                            • #15
                              Simply Beautiful, Shell !!---

                              Can't eat any better than that !!

                              Nice Job!


                              Bear
                              Vietnam Vet---9th Inf. Div. Mekong Delta (1969)
                              Easy to follow Step By Steps: Pulled Cured Boston Butt Ham and Buckboard Bacon--Smoked Salmon-- Bacon-On-A-Stick--Bacon (Extra Smokey)--Boneless Cured & Smoked Pork Chops & CB--Canadian Bacon & Dried Beef--Ham Twins (Double Smoked)--Double Smoked Hams X 4--Bear Logs (All Beef--Unstuffed)--Smoked Bear Loaf (All Beef-Mild Hot)--Prime Rib (My Best ever)--Another Prime Rib--Chucky (Pulled Beef)--Twin Chuckies--Pork and Beef Spares--Rare Beef (for Sammies)--Raspberry Chiffon Pie---


                              Mom & 4 Cub litter---Potter County, PA:

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