j biesinger
TVWBB Platinum Member
I spent last weekend in NYC, which usually turns into a marathon of food gathering. On Friday, we walked a good 5 miles and ended up with a backpack that must have weighed 20 lbs.
I grabbed some amazing berkshire pork chops at O Ottomanelli's and Sons which is really the reason for this post. I should have taken a shot of it in the raw but it slipped my mind. It was a thing of beauty, deep pink lean, and insanely white, thick fat.
Another favorite of ours is the Pickle Guys. We made sure to score some sauerkraut (unlike every other time when we forgot) to go along with the chop. I've never had sauerkraut that didn't come from a jar or can, and this stuff was noticeably better and the perfect foil for the rich chop.
Ok, I know I'm getting a bit over the top with the raving, but I got a bit more to do. I really nailed the cook. I pulled the chop from the fridge about 2 hrs prior to cooking and liberally salted it. Before grilling, I dried the chops and hit it with another dose of salt and a bit of homemade pate spice (white pepper, coriander, ginger, nutmeg, clove). I grilled them indirect with a couple chunks of apple wood and a 1/2 chimney of hump lump. It didn't take them long to get to the 130's, so I attempted to get a bit more brown but the fat was causing serious flare ups so I gave up. Resting, the chops settled at a perfect 139*. I can't imagine a better chop. Great pork, still moist and pink, liberally salted, with just a hint of spice and apple smoke. Good thing these raw chops are a 6 hour drive away!
sides included potatoes made on the grill in foil, roasted green beans, sauerkraut, and a couple of perogies.
I grabbed some amazing berkshire pork chops at O Ottomanelli's and Sons which is really the reason for this post. I should have taken a shot of it in the raw but it slipped my mind. It was a thing of beauty, deep pink lean, and insanely white, thick fat.
Another favorite of ours is the Pickle Guys. We made sure to score some sauerkraut (unlike every other time when we forgot) to go along with the chop. I've never had sauerkraut that didn't come from a jar or can, and this stuff was noticeably better and the perfect foil for the rich chop.
Ok, I know I'm getting a bit over the top with the raving, but I got a bit more to do. I really nailed the cook. I pulled the chop from the fridge about 2 hrs prior to cooking and liberally salted it. Before grilling, I dried the chops and hit it with another dose of salt and a bit of homemade pate spice (white pepper, coriander, ginger, nutmeg, clove). I grilled them indirect with a couple chunks of apple wood and a 1/2 chimney of hump lump. It didn't take them long to get to the 130's, so I attempted to get a bit more brown but the fat was causing serious flare ups so I gave up. Resting, the chops settled at a perfect 139*. I can't imagine a better chop. Great pork, still moist and pink, liberally salted, with just a hint of spice and apple smoke. Good thing these raw chops are a 6 hour drive away!
sides included potatoes made on the grill in foil, roasted green beans, sauerkraut, and a couple of perogies.
