Nick Prochilo
Chef Extraordinaire
I grabbed some pork chops from the supermarket. I had the butcher cut them to 2" thick. On the advise of my good friend Sir Lawrence Wolfe, I was going to do a reverse sear. The only problem with that is my homemade rub, not store bought contains a lot of sugar and would have burnt on the sear so I seared first, sprinkled with rub then finished indirect.[attachment=4:3mmsm84m]IMG_0123S.JPG[/attachment:3mmsm84m][attachment=3:3mmsm84m]IMG_0129.JPG[/attachment:3mmsm84m][attachment=2:3mmsm84m]IMG_0128_1.JPG[/attachment:3mmsm84m][attachment=1:3mmsm84m]IMG_0131_1s.JPG[/attachment:3mmsm84m][attachment=0:3mmsm84m]IMG_0133_1.JPG[/attachment:3mmsm84m]