Duroc pork chop sous vide 137/4 hours, heavily seasoned. Removed from bag and air dried in the fridge overnight. Grill indirect heat until 120F, then rest while you get the coals ripping hot. Sear until golden and crispy.
Served with a hatch chile (‘tis the season!) and corn risotto. Banging Sunday dinner.
by InspectionHuger
2 Comments
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Hell yeah! Looks killer!