From the Perry's Website: A recipe perfected over four decades, our chop is rubbed with a secret blend of seasonings, cured, roasted, slow smoked, caramelized, finished in the oven and topped with Perry's herb-garlic butter
Picked up a 6-bone Berkshire rack from Bergheim meat market. Cut into 2 sections. Cured for 48hrs in salt and sugar. Made a rub with salt, pepper, garlic, paprika, rubbed sage, and ground thyme. Smoked at 200 for about 90 minutes. Seared in cast iron and roasted in a 400df oven until 139 internal. Rested until the temp hit a perfect 142. I'll add a little brown sugar to the rub next time, but pretty much nailed it otherwise. Served it with Brussels and German Potato Pancakes (not pictured).. I felt like the Kartaffelpuffer was a better side match than the mashed potatoes at Perry's. All in all, worth the effort
Picked up a 6-bone Berkshire rack from Bergheim meat market. Cut into 2 sections. Cured for 48hrs in salt and sugar. Made a rub with salt, pepper, garlic, paprika, rubbed sage, and ground thyme. Smoked at 200 for about 90 minutes. Seared in cast iron and roasted in a 400df oven until 139 internal. Rested until the temp hit a perfect 142. I'll add a little brown sugar to the rub next time, but pretty much nailed it otherwise. Served it with Brussels and German Potato Pancakes (not pictured).. I felt like the Kartaffelpuffer was a better side match than the mashed potatoes at Perry's. All in all, worth the effort
