Blackened!

Man I love a good Pork Chop. Judging by the plate shot you had the heat spot on. The slices are shimmering with juice. Most overcook Pork, I roast Pork loins at 500 degrees, crusts the outside but right on 160 degrees in the center after resting. Very Nice Chops Jack.

I stay on top of the temps. I try and compensate for the carry over temp and pull it from the heat as soon as it is ready.

Blackened Double Cheeseburgers and Blackened Sweet Corn off the charcoal grill.

Attachment 461490

Eating well Ol Buddy

Yum yum that’s some good lookin grub

We need to get a "Blackened" throw down going between you guys. I did repairs on Paul & Kay Prudehome's house and restaurant on my days off / inshore. I wasn't around when Paul developed the "Blackened" Redfish but was around when he was developing his Dry Gumbo Poorboy. Wonderful, kind, people they were, great start to palate development too.

Definitely some great eating. Certainly put a dent in the reddish population as well

Blackened is good stuff.