Double Chop Pork Tomahawk 101 | Chef Eric Recipe
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- Опубліковано 9 вер 2024
- Growing up, pork chops were a staple at the dinner table. I looked forward to them every week. Since then, I have found that the only thing better than a perfectly cooked pork chop is a perfectly cooked double pork chop! A sauce would be fine but completely unnecessary. The addition of the long bone elevates both the flavor and excitement of this simple and elegant dish!
Enjoy!
Chef E
Double Chop Pork Tomahawk 101
1 Each Cheshire Pork Tomahawk Loin Rack (Yields 5 to 6 Double Chops)
1 Tablespoon Lane’s BBQ Scorpion Rub
Method:
1. Stabilize your grill at 400 - 425°F. Create a 2-zone cooking area by using your ash tool to bank all of the coals to one side. This creates a direct side over the coals and a semi-indirect side over the gap.
2. Cut the rack into 2 bone sections and season all sides of each cut loin, as well as the ribs, with the Lane’s BBQ Scorpion Rub.
3. Place the 2-bone chop fat cap side down over the direct side of the grill. Close the dome and roast for 5 minutes. Open the dome and turn the chop on its side for 5 minutes, then do the same for the other side.
4. Once the fat cap and 2 sides of the chop have been seared, place the chop on the indirect portion of the grill so that the chop is resting on the bottom side that has not been seared yet. Close the dome and allow the chop to cook for 5 minutes, then turn (don’t flip) so that the other side of the chop is facing the direct portion of the grill and is able to cook evenly.
5. Roast the chop evenly until it reaches an internal temp of 140°F then transfer it to a cutting board and rest for 10 minutes.
6. Slice the loin off the bone and slice it into ¼ inch thick slices all the way down the loin. Season the ribs where it was attached to the loin and place back on the indirect side for a bit more time and heat (This is the chef’s treat). Enjoy!
Link to Purchase the Pork Loin Rack buypork.com/al...
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Double delicious chop Chef Eric!
Cheers my friend 🤙🏾
Mmmmm porky goodness! Love it thanks Chef!
🤙🏾
Because of this recipe alone, I’m following you! We’ll done Sir, sometimes the simplest ways are the best ways. 👍🏻👍🏻
Looks amazing. Let's see some more wok recipes, Chef!
Love to wok it out🤣⚡
That is beautiful! Wow.
🥂🤙🏾
That meat looks absolutely delicious!
perfection!
Thanks Chef for another great cook. I always enjoy your cooks, but don't try them because they are too complicated for me. This one, I am doing. My wife and I are all about simple, honest food simply prepared. Grill on!
I hear you. Lately, all of my content has been 101/intro driven and I am having so much fun making it and communicating with folks who want to give it a go.
Tha ks for watching and for commenting Don!
All the best
Chef E
Welp I’m going to have to order ANOTHER one of these so that sweet music note can play on my tongue all over again. Another great vid brotha!
⚡Awesome!
Never considered doing a double with pork! got something new to try on the summer smoker bucket list. keep up the good work!
Love the idea of a "smoker bucket list" 🔥🔥🥂
Super job. Just got the exact kamodo joe you are using and that exact cut of meat to break it in. Thanks!
Yet another reason why this school teacher needs a Kamado Joe! Double Chop! Beautiful job!
Chef that looks amazing
Cheers Tommy, it's a stunning cut and superb 🤙🏾✅
“Ima get that crow” lol😂 😂
I tell ya, that is one smart bird!
Awesome cook!
Cheers Jonathan🥂🤙🏾
Looks good Eric
Cheers Brian 🤙🏾
I’m going to try it
That looks fantastic! I just cooked some fat pork chops and used Wild Cherry Chipotle seasoning. WOW.
Bob, that sounds fantastic! Thanks for watching a d taking the time to comment 🤙🏾
Chef E
That looks absolutely amazing,,, cheers 👍👍👍
🤙🏾🔥🤙🏾 Just a spectacular pork option 🎯🙏🏾
Up to the perfection chef!!! Cheers Eric! (one of mine favourite)
Glad to hear my friend. What do you want to see next?
Thanks brother. If you have some chicken recipe to show it woulnd't be a bad choice, I reckon. Cheers Chef!!!
Looks fantastic Chef E. One of my favorite cooks, love the double cut chop. The more bones the better for presentation! The loin with 5 or 6 bones is a show stopper. Now to find that Lanes seasoning you speak so highly of. Cheers!
Agreed. You that lanes seasoning is legit ⚡
Love the double chop. It's simple, delicious and impressive on the plate🤙🏾🎯🔥
Ashely told me to check out your channel. She and team at the General Store are super helpful. I just went up and picked up St Louis ribs, a couple of tomahawks and a rib chop earlier this week.
I cook my Cheshire tomahawks on my Yoder smoker but can’t wait to try a dbl cut tomahawk on my Kamado classic.
Thank you for sharing your cooks!
444444
Chef!!! Beautiful.
Thanks heaps as always Alan. This pork is fantastic 🔥🎯🤙🏾
looks great
Hey Chef! Awesome job as always! When are we gonna get another burger video!!?
Shooting next week. Anything in particular you want to see?
No smash. Big burger like the juicy Lucy!! Maybe a shout out in the video!!!!?
Have you ever grilled pineapple for a burger?
Hi Chef E - Would you do a large prime rib Tomahawk the same way or would you do a reverse sear method. Do you have a preference in terms of the 2 methods?
I enjoy the reverse sear for the Tomahawk. I would also suggest finding some bone marrow to slather on the outside just before the sear🔥🔥🔥
Cook it whole. Reverse sear to 140-145 in the middle.
Looks awesome, Chef! Thanks! Definitely going to try this! One question though: How do you manage to keep the temperature stable while opening the lid for so long for presentation and explanations on the cook? My Kamado Joe Classic gets hot pretty fast when I do it like this because of the additional air flow. Thus, I'm always in a hurry or I close the bottom vent all the way when working on the meat just to prevent the oxygen from increasing the fire. Sometimes I even have to continuously adjust the vents down during the cook to keep the temperature from raising even with a closed lid.
Great observation🔥🤙🏾
I use way less charcoal than most. Limit the fuel, limit the possibility of it getting away from you.
Thanks heaps for commenting.
All the best
Chef E
Where does one buy Cheshire Pork if one lived in TX?
When should you brine pork chops?
When the Pork does not have the marbling you are looking for.
That being said, a brine can be a way to bring a different flavor profile to the dish but this pork speaks for itself 🤙🏾
kamado shelfs are in the wrong sides.
Update. I Made a Mistake, It is for the full Rack, So Yes, I am Slavating it now :o)
At almost $100 for a Pork Tomahawk, I am not one bit curious. "Update" its a 13 Bone Rack, Not 2 bone Rack like I originally thought. Just a heads up all.
Thanks for sharing.
🤣 it's 93 for the entire 13 bone rack. Look at it as 13 pork chops making each amazing pork chop $7.15
Well worth it in my humble opinion🤙🏾
Happy Grilling
Chef Eric
@@ChefEricGephart Ohh wow, I thought it was just for the one they displayed on their page, Maybe I missed it, sorry about that, Will update comment.
Pork still bleeding in the center is not for me, thanks.
No bleeding going on here 🤣 There are 2 slighly different colors in the 2 mussles. I imagine you are referring to the myoglobin, the red, watersoluble protein in muscle, it's responsible for the pink/ red color that you see.
Give it a go, you will love it.
Happy Grilling 🤙🏾
May your cautious lifestyle allow you to live to a boring ripe old age of 300
@@ecarlson4987 I flew off carriers for half my 26 year Navy career. Flew every seat in an S-3 except pilot. Now tell me about YOUR boring life. CWO4, USN(Ret)
Any way you could give us a break from the “flowery” language, “celebrate the meat”, elevated profiles “, “Gorgeous music note”( really guy, come on) on and on. It is way too much, just BS. Give it a break!!!!