MacKenzie Posted October 30, 2016 Report Share Posted October 30, 2016 (edited) Managed to get some Berkshire pork chops the other day and decided to grill them today. Plated. The cauliflower was pressure cooked, level 1 for 3 mins with a quick release. I took the chops off the grill at 135F IT, rested them and IT rose to 145F. The interior shot, the meat was tasty, but a little more tough than I was hoping for. Edited October 30, 2016 by MacKenzie 2 Quote Link to comment Share on other sites More sharing options...
Steve M Posted October 30, 2016 Report Share Posted October 30, 2016 They look really moist and delicious. I love berkshire/heritage hog cuts. Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted October 30, 2016 Author Report Share Posted October 30, 2016 Thanks, Steve. It was my first taste and I did like the flavour and I just took the chops out of the package and onto the grill so the moisture was from the pork I did nothing to enhance that part. Quote Link to comment Share on other sites More sharing options...
Shuley Posted October 30, 2016 Report Share Posted October 30, 2016 I wish fresh bershire pork was available near me. On vacation i found a lovely butcher shop where i bought the best chops of my life!Sent from my LG-D855 using Tapatalk Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted October 30, 2016 Author Report Share Posted October 30, 2016 Shuley, I wish the farm was closer to me also. It is a 2.5 hour drive each way. Quote Link to comment Share on other sites More sharing options...
Stile88 Posted October 31, 2016 Report Share Posted October 31, 2016 Very nice Mac that looks super delicious Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted October 31, 2016 Author Report Share Posted October 31, 2016 Thanks, Stile, I'd love to try a Berkshire pork tenderloin.:) Quote Link to comment Share on other sites More sharing options...
tinyfish Posted October 31, 2016 Report Share Posted October 31, 2016 Great looking meal. Quote Link to comment Share on other sites More sharing options...
Aussie Ora Posted October 31, 2016 Report Share Posted October 31, 2016 Love my pork chops nice cookOutback Kamado Bar and Grill Quote Link to comment Share on other sites More sharing options...
tony b Posted October 31, 2016 Report Share Posted October 31, 2016 MacKenzie, Berkshire has a bit more fat to it, so don't be afraid to cook it to a higher IT, say 165F (final after rest). It won't dry out, but will be a bit more tender. Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted October 31, 2016 Author Report Share Posted October 31, 2016 Thanks for the tip, Tony. The grower told me that people think there is more fat in Berkshire pork but that is not true, not in the meat part. I still have two I was going to SV them but maybe I should cook it more instead.:) Quote Link to comment Share on other sites More sharing options...
ckreef Posted November 2, 2016 Report Share Posted November 2, 2016 Looks good. Never seen that fancy pork before. Quote Link to comment Share on other sites More sharing options...
