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 .
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