Once they are lit, place the lid on the cooker and open the vents wide open top and the “Smoke Hole” on the bottom, be sure to close your main bottom vent fully as we will not be using it. Allow them to begin catching and lighting for a few minutes. Place 12-15 unlit coals in one side of the Slow 'N Sear and light with a Firestarter. Allow the Chops to rest and absorb the rubs while you setup the Slow 'N Sear Kettle for the cook. You will see the results in the video of the deep color change as the salt absorbed overnight.īefore the cook, apply a small amount of olive oil to the outside of the Chops and generously apply a 50/50 mixture of the Rocky’s Rub and the Not Just For Beef Rub (I mix them in a bowl prior to applying). Now, place the Chop tray uncovered in the fridge for 24 hours. Be sure to cover the entire exterior and sides. Apply ½ teaspoon per pound of meat to the entire exterior (as shown in video). Next, we will be performing a dry salt brine on the Chops. This is a perfect setup for the dry salt brine, but any rack/tray will do. Place Chops onto a tray/rack as shown in the video, I used our Drip ‘N Griddle and Roasting Rack for this. If you desire to trim any excess hanging fat, you may do so. Start by washing your hands before performing any food prep. Transfer to a container or jar and place in the refrigerator (make this the day before, it will really elevate the flavors) Remove from heat and allow to cool fully. It will take roughly 15-25 minutes to reach a BBQ sauce type consistency. 1 tablespoon freshly cracked Black Pepperĭirections: Place all above listed ingredients into a small pot, heat on low-med heat to achieve a gentle simmer stirring frequently. A 50/50 mix of our Rocky’s Rub and our Not Just For Beef Rub.Coarse Kosher Salt (for dry salt brine).
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |