Anyone know if you can get these at grocery stores or if they have to be special ordered? Had one at 1845 last night in Flower Mound, and while very good, it wasn't $52 good. I want to try making some of my own on the smoker.
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Tomahawk Pork Chops
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Last: 2 yr ago by JYDog90
https://www.snakeriverfarms.com/kurobuta-pork/pork-chops.html
I've ordered those and they were very tasty, much more flavor than anything i've been able to get from a grocery store.
edit to add, looks like currently out of stock, but usually out of stock items replenish pretty quickly there,
I've ordered those and they were very tasty, much more flavor than anything i've been able to get from a grocery store.
edit to add, looks like currently out of stock, but usually out of stock items replenish pretty quickly there,
Boerne HEB sells them at the meat counter.
HEB sells them in the butcher case at the larger locations.
Perry's Pork Chop copycat
Brine for 24 hours, then season with whatever seasoning you like and put on a rack in fridge for 8-10 hours.
Smoke @ 175*F to 135*F internal temp.
Sear with high temp oil until a light Maillard forms. Put in warming oven for 20 min or until ~145*F internal temp is reached. Carry over will happen but final internal temp shouldn't pass 150*F.
Pictures from the last time I did this recipe:
Perry's Pork Chop copycat
Brine for 24 hours, then season with whatever seasoning you like and put on a rack in fridge for 8-10 hours.
Smoke @ 175*F to 135*F internal temp.
Sear with high temp oil until a light Maillard forms. Put in warming oven for 20 min or until ~145*F internal temp is reached. Carry over will happen but final internal temp shouldn't pass 150*F.
Pictures from the last time I did this recipe:
HEB butcher shop has them Berkshire Tomahawk Bone In thick cut
Looks good but that's not what I'm talking about. This is more of what I'm looking for.
Oh wow that looks amazing! If you find a recipe please post it.
Going to try this, thanks for postingDiskoTroop said:
HEB sells them in the butcher case at the larger locations.
Perry's Pork Chop copycat
Brine for 24 hours, then season with whatever seasoning you like and put on a rack in fridge for 8-10 hours.
Smoke @ 175*F to 135*F internal temp.
Sear with high temp oil until a light Maillard forms. Put in warming oven for 20 min or until ~145*F internal temp is reached. Carry over will happen but final internal temp shouldn't pass 150*F.
Pictures from the last time I did this recipe:
DiskoTroop said:
Oh wow that looks amazing! If you find a recipe please post it.
Why not cook it the same way you did?
Different cut but the recipe sounds delicious
Gilligan said:DiskoTroop said:
Oh wow that looks amazing! If you find a recipe please post it.
Why not cook it the same way you did?
Different cut but the recipe sounds delicious
Because I know how to cook it my way! Always looking for a better or different way.
Why not both? I enjoy trying things differently as well.DiskoTroop said:Gilligan said:DiskoTroop said:
Oh wow that looks amazing! If you find a recipe please post it.
Why not cook it the same way you did?
Different cut but the recipe sounds delicious
Because I know how to cook it my way! Always looking for a better or different way.
Indeed, but I have to know the second method before executing it. Hence the request for the recipe, if found.
My brother in law owns 1845agcrock2005 said:
Anyone know if you can get these at grocery stores or if they have to be special ordered? Had one at 1845 last night in Flower Mound, and while very good, it wasn't $52 good. I want to try making some of my own on the smoker.
I'm assuming since you didn't say he also owns Marty B's and some others, that he's not Marty. Smart to partner with that guy though! Seems like everything he does turns to gold. Heard he's opening a Mexican place in Northlake/Argyle area which will kill it because there are very few restaurants.
No, it's Marty. It wasn't a post about Marty B's, it was a post about 1845
Cool. We go there a lot and he's a really nice guy. I know it was about 1845 but just assumed because you didn't include that then it wasn't him. Assumptions are like...
If not confidential, is he opening the Cactus Canyon place in Northlake/Argyle? I live there and we need it!
If not confidential, is he opening the Cactus Canyon place in Northlake/Argyle? I live there and we need it!
In all honesty, he's my b-I-l's brother. We all grew up together in Caldwell. I don't know about the new restaurant but I wouldn't be surprised. He's always got 4 or 5 things working.
It's amazing to me looking at that menu at Marty B's. I'm reminded of Will Ferrell's sarcastic comment on Comedians in Cars, "I love it when you go to a restaurant with a gigantic menu because you know they do it all really well." But there's a ton of great food and he's a fantastic home cook.
He's a good guy and a hard worker. I'm thrilled for him.
It's amazing to me looking at that menu at Marty B's. I'm reminded of Will Ferrell's sarcastic comment on Comedians in Cars, "I love it when you go to a restaurant with a gigantic menu because you know they do it all really well." But there's a ton of great food and he's a fantastic home cook.
He's a good guy and a hard worker. I'm thrilled for him.
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