Pork Chops, Collard Greens, and Cous-Cous

[hawgheaven]

What we have here are poke chops, seasoned with salt and peppa, Magic Dust, and a whole lotta  love. Did them indirect on the Weber kettle with RO briquets and a touch of pecan, then over the coals to finish them off. Temps were around 375-400. I got the chops to 145 IT... perfect.

Don't ya' know, one of the folks at the table decided the pork was under done and took it to the microwave... what a Phucking insult. Oh well... can't please everyone I guess. She needed shoe leather, which she almost had  from my foot.

Here we are at the beginning:


Let's hit the grates:




I believe it's time for supper:


Let's eat:


All served up with collard greens and Israeli cous-cous...

Thanks for watching!

[Bubblehead]

That's a fine looking meal!  Excellent work!!!

[KettleKing]

Nice sear on the 'Chops! Reverse sear?

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[hawgheaven]

Nice sear on the 'Chops! Reverse sear?

Sent from my SM-G930W8 using Weber Kettle Club mobile app

Indirect, then over the coals for the sear... so yes, reverse sear. 

[hawgheaven]

Thanks guys!

[kettlebb]

I love these posts, keep it up @hawgheaven !

[hawgheaven]

I love these posts, keep it up @hawgheaven !

Thanks, glad you like the post!

[Travis]

Those chops looks perfect! I would  have had to given them  shit  for throwing it in a microwave.
My mom did that once to me also with a tri tip a couple years ago. I haven't cooked beef for her since.


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[Firemunkee]

Looks amazing! I can't ever get my sear to look like that after indirect cooking :/

[BYBBQ]

Nicely done !!!!

[HoosierKettle]

Great pictures. Those chops look incredible.


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[hawgheaven]

Thanks for the kind words everyone!

[mhiszem]

Yum!


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[jeffrackmo]

Bravo!!!!!

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