Sliced ‘er up real perdy like. That’s good eatin’ I don’t care who y’are.
Reversed seared on the Big Joe Kamado with pecan smoke to about 135° IT then seared off at 550° to an IT of 142.7° before I pulled it and rested it for about 20 mins. Seasoned with White Lightning and Steak Mojo for an absolutely killer flavor profile—perfection for tri tip.
When IG comes out with a way to taste food...then you’ll know. Until then, these photos will have to do.
I bought a couple of @snakeriverfarms Kurobuta Frenched pork chops from @proudsoulsbarbecue a few weeks back and left them at a friend’s house @thekettlecookers to try so I couldn’t wait to grab some again and give them a go myself.
After a sugar + salt + @spiceology Honey Habanero rub + pineapple juice bath for a couple of hours—because Malcolm said to—I smoked these babies then seared them off on my Yoder’s @grillgrates.
Perhaps the best part was the seasoning—a little White Lightning base layer and then generously seasoned with one of my ultimate favorite rubs Sweet Inferno by @rockinrubs. These chops were super moist and tender. Cooked to about 140° F.
Most excellent meal at CHAAK right in Tustin! It’s a Mayan inspired menu and is truly wonderful and just a fun place to go. 👈🏼 swipe to see the whole meal. .
Enchilada en Cazuela, chicken liver pate with black currants, bone marrow and grilled corn all finished off with freshly made Beignets with a chocolate dipping sauce and a dulce leche dipping sauce. .