Hey everyone, haven't been around in a while. Looks like a lot of the old fogies are still here.
So I was 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.
PS: I still hate this "forum" software, that's really more of a blog software.