Jerome D.
TVWBB All-Star
Well, here I am having finally made it to 1,000 posts. At this milestone, I'd like to thank all the TVWBB friends I've made over the years. It's been an amazing learning experience here, and all the BBQ & grilling wisdom I've gained from my fellow forum members has made live-fire cooking that much more enjoyable for me (my wife and I sometimes joke that I've forgotten how to cook indoors because of TVWBB). You guys are the best! OK, I'll shut up now...I better get my butt back in front of the grill, as I have to generate another 500 posts to get to the next level!
These are some heritage breed pork chops from the Red Wattle species of hog. This being my first time trying Red Wattle pork, I kept the seasonings as simple as possible with just kosher salt and fresh ground pepper, as I wanted to get a sense of the pork's true flavor. The chops were reverse-seared on the Performer with lump charcoal and a foil pouch of apple wood pellets for some mild smoke flavor.
Here are the plated shots of the pork, served with sautéed apples and roasted cauliflower. The chops were quite tender and juicy, with a very pleasant natural pork flavor, although not quite as richly marbled as Berkshire pork. I have another 10 of these Red Wattle chops in my freezer, so now that I have a sense of the pork's natural flavor, I'll definitely do more freelancing with the seasonings on future cooks. Thanks for checking out the photos!
These are some heritage breed pork chops from the Red Wattle species of hog. This being my first time trying Red Wattle pork, I kept the seasonings as simple as possible with just kosher salt and fresh ground pepper, as I wanted to get a sense of the pork's true flavor. The chops were reverse-seared on the Performer with lump charcoal and a foil pouch of apple wood pellets for some mild smoke flavor.
Here are the plated shots of the pork, served with sautéed apples and roasted cauliflower. The chops were quite tender and juicy, with a very pleasant natural pork flavor, although not quite as richly marbled as Berkshire pork. I have another 10 of these Red Wattle chops in my freezer, so now that I have a sense of the pork's natural flavor, I'll definitely do more freelancing with the seasonings on future cooks. Thanks for checking out the photos!
