Double Bone Pork Chop

[LYU370]

Looking through the freezer and found a big double bone pork chop. Brined it for a few days, then a coat of Porkmafia Memphis Mud, my go to rub for pork.

Into the FEC at 210 for about 3 hours. Getting there...

Mixed up a glaze of bourbon, maple syrup, fish sauce, worchestershire, granulated garlic, HDD & garlic chile paste. Sweet & spicy!

Four coats, about five minutes in between each.

A little compound butter. Butter, garlic, scallion, grated parm, cilantro, worchestershire & S&P

Served up with some roasted taters, the compound butter & Cock of the Walk coleslaw. Didn't really need the butter, but I'm a sucker for garlic any and every way.

Thanks for looking.

 

[Stingerhook]

Doesn't get any better Andy.

 

[thunter]

Yum!!! [emoji4][emoji817]


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[ShadowDriver]

Wow, Andy! That looks ridiculous(ly good)!

 

[kevinstaggs]

^^^^
What Marc said.


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[ssv3]

Dang that's done right! Well, no surprise. :thumb:

 

[IamMadMan]

Now that's a pork chop....

 

[Big George's BBQ]

Nicely done Would love some of that

 

[TheHojo]

Great looking chop!

 

[SmokinAussie]

That's a work of art Andy!

 

[HogGrog]

Double darn good!

Great photos.