Perfectly cooked huge pork chops! Indirect with a final sear.
• Started with two, 2 1/2” thick pork chops from our local butcher, they were about 1 ½ pounds each.
• Seasoned them with Killer Hogs AP Rub.
• Set up the Weber Kettle with the Slow ‘N Sear and started the cook when the temp was about 300 degrees, and let it rise toward 400 degrees until they were ready to sear.
• Once they got close to 90 degrees, I flipped them to promote even cooking.
• Cooked them indirect for about 1 hour until they reached about 140 degrees.
• Seared all of them until I like the color of them and pulled them off.
Summary: The Slow ‘N Sear does a great job on cooking nice thick cuts of meat. These pork chops turned out great!
A/V gear used:
Sony A7Riii
Sony A6300
Sony FE 24mm f1.4
Sony FE 24-105mm f4.0
Sony E 16-70mm f4.0
FeelWorld 5.7” 4K monitor
Rode Wireless GO microphone system
Saramonic SR-WM4C wireless microphone system
Yongnuo YN600L LED lights
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beersjackofbbq@gmail.com
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