Family approved 👍 I can't decide what I like more: beef rib eye or pig "rib eye" 🤤😜 What do you think?
by ManufacturerSalty886
14 Comments
Impressionist_Canary
I’m on a pork kick lately after never really cooking it ever before.
Super flavorful without a lot of input needed, less finicky than steak to cook, fractions of the price…pretty awesome
TopDogBBQ
It’s definitely a tough call. Hard to beat a good, heritage pork chop.
SilverbackMD
Can’t disagree with you there 🍻
iamnos
In addition to what others have said, thank you for not being afraid to leave a little pink on the inside. I typically pull pork at an internal temp of about 130-135.
zippytwd
we had a nice finger thick piece of ham steak for dinner last night , it was delisch , i havnt had that in years the piece we got was probly the size of a large dinner plate we each had a serving about saucer sized , so well be eating on this bad boy for a few days
Totalnothingnes
haha totally agree with you 🙂
Timely-Profile1865
Yes pigs are the wonder animal they convert useless vegetables into ham, bacon, pork chops, pork roasts….
It’s like if you had a magic machine.
tanglon
A wonderful “magical” animal.
Ottawabug
And tasty🍴
Uptons_BJs
If you can, hunt down some Iberico Pork. I like it more than steak half the time.
The way I argue for it is – Yes, it is ultra premium pork that costs multiple times what normal pork costs, but considering that pork is like $3/lb, multiple times that is $15/lb or so, the price of average steak.
Yet I’d take it over most average steak. Maybe even over some ultra premium steaks that cost multiple times average steak (like dry aged or Wagyu).
jamesberry69
Thats a beautiful chop
MikoLone
They can turn an apple…. essentially garbage…. into bacon.
14 Comments
I’m on a pork kick lately after never really cooking it ever before.
Super flavorful without a lot of input needed, less finicky than steak to cook, fractions of the price…pretty awesome
It’s definitely a tough call. Hard to beat a good, heritage pork chop.
Can’t disagree with you there 🍻
In addition to what others have said, thank you for not being afraid to leave a little pink on the inside. I typically pull pork at an internal temp of about 130-135.
we had a nice finger thick piece of ham steak for dinner last night , it was delisch , i havnt had that in years the piece we got was probly the size of a large dinner plate we each had a serving about saucer sized , so well be eating on this bad boy for a few days
haha totally agree with you 🙂
Yes pigs are the wonder animal they convert useless vegetables into ham, bacon, pork chops, pork roasts….
It’s like if you had a magic machine.
A wonderful “magical” animal.
And tasty🍴
If you can, hunt down some Iberico Pork. I like it more than steak half the time.
The way I argue for it is – Yes, it is ultra premium pork that costs multiple times what normal pork costs, but considering that pork is like $3/lb, multiple times that is $15/lb or so, the price of average steak.
Yet I’d take it over most average steak. Maybe even over some ultra premium steaks that cost multiple times average steak (like dry aged or Wagyu).
Thats a beautiful chop
They can turn an apple…. essentially garbage…. into bacon.
[https://www.youtube.com/watch?v=RqFi0cZ4p1E](https://www.youtube.com/watch?v=RqFi0cZ4p1E)
When you consider the tenderloin is the equivalent of filet mignon with steak, and pork is far more affordable (…for now…)
To the last picture: Mamma mia!