Boneless Monster Chops From Way Down South

[Glenn W]

Found these monsters pre-packaged and could not stop myself! I salted with kosher salt and let come up to room temp, added smoked paprika, onion powder, garlic powder and fresh cracked pepper.

Had the OTG setting at 325 w/RO Lump and Sassafrass chips. Put the chops on then 20 min later added some fresh Asparagus w/EVOO K salt and cracked pepper. Carried the chops to 130 then seared to 150 and rested for 10 min.



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I tell ya these were the best chops I have ever done/ had! Thanks for looking.

 

[John Solak]

Looks phenomenal and great pics too.

 

[Wolgast]

Really nice looking meal.

Keep it up

 

[Mildo]

I love reverse sear, this method works perfectly. Very nice monster chops, Glenn.

 

[Bob Correll]

The color on the chops is outstanding!

Super looking cook Glenn!!

 

[Jim Lampe]

love large hunks of meat

your chops look AWESOME! Very Nice Glenn!

 

[JimK]

Looks like you nailed it. Way to go!

 

[Don Cash]

Nice! Very, very nice!! Looks delicious.

 

[Jeff_B]

Oh Ya just love thick pork chops, and yours look outstanding!

Nicely done there Glenn!

 

[Paul Mosher]

Those are off-the-hook chops, Glenn!! Great job and nice pics. Thanks for sharing.

 

[MKEvenson]

All I can say is WOW!!!!!!!!!!
Good job as usuall.

Mark

 

[Glenn W]

Thanks so much for the nice replies!

 

[Geir Widar]

Nice pictures! Asparagus on the grill is a winner. Very tasty, and yours look like 100% right!