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Sous Chef
Fired the Akorn and did a reverse sear on some thick cut boneless pork chops.
Nice!
I'm hoping that the 7 day forecast is right and next Sunday will be as nice as it's currently projected to be. I have some country style ribs that I want to put on my so far only once used grill (bought just before winter set in with a vengeance). My wife's sister and father will be dining with us, and I'll be cooking while they are at church. It would be nice to be able to do it up right, but it's always chancy here in NE Colorado this time of year.
Nice chops! Did you brine?
How long did you cook them and whats "reverse sear"?
I have not had much luck cooking chops slow. My best results are when I treat them like steaks.
Pork chops as pictured take about 8-10 minutes to fry.
How long did you cook them and whats "reverse sear"?
I have not had much luck cooking chops slow. My best results are when I treat them like steaks.
Pork chops as pictured take about 8-10 minutes to fry.
Reverse sear is just searing at the end of the cooking process instead of the beginning. I've only seen it in recipes for roasts, but that's because steaks and chops are usually not done slow.