MacKenzie Posted May 26, 2018 Report Share Posted May 26, 2018 This chop was smoked when I bought it from the farmer so I cooked it in the sous vide bath at 139F for about 5 hours then put it on the KK to sear and give it some extra colour. Started with sauteing onions in Red Palm Oil. Chop is ready. Plated. Oh, I can just taste it. The last two morsels. 6 Quote Link to comment Share on other sites More sharing options...
Paul Posted May 26, 2018 Report Share Posted May 26, 2018 Another great meal 1 Quote Link to comment Share on other sites More sharing options...
Bruce Pearson Posted May 26, 2018 Report Share Posted May 26, 2018 Mac does not dissapoint that’s for sure! Nice cook 1 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted May 26, 2018 Author Report Share Posted May 26, 2018 Thanks, guys it was tasty and the last one in the batch of bulk pork I bought from the farmer. Plan on getting more this fall, the whole batch has been tasty and I have a little butt to do tomorrrow. Quote Link to comment Share on other sites More sharing options...
Aussie Ora Posted May 27, 2018 Report Share Posted May 27, 2018 That looks so good .red palm oil is good to Outback kamado Bar and Grill 1 Quote Link to comment Share on other sites More sharing options...
tony b Posted May 27, 2018 Report Share Posted May 27, 2018 I like red palm oil, ghee and coconut oil, along with straight olive oil for most cooking now a days. Quote Link to comment Share on other sites More sharing options...
