Welcome to GrillPacco's American Barbecue course - BackPacco's griller battalion.
In this lesson we will look at one of the best interpretations of the pork chop!
Pork chop is a boneless pork steak smoked and cooked at low temperatures around 110-120°C.
We will take it out around 82-83°C internally, sauce it
INGREDIENTS:
- Boneless pork neck steak (thickness greater than 6-7 cm) -
- Rub Sucklebusters Hog Waller
- Blues Hog Honey Mustard Sauce
- Blues Hog Tennessee Red Sauce
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