Yes Sir. 140’F Center is Perfect. Just a little pink inside. Absolutely Amazing. Juicy & Tender. I’ve Grilled those before with Harry Soo. He taught me. Just Fantastic Pork Chops. Thank You So Much Malcom. ✅😇😎🥩
Malcolm, really great recipe dude! I think I'm gonna try this technique and sauce on a cured ham, cut in thick slices like you did. What camera do you use and what mic?
Yes Sir. 140’F Center is Perfect. Just a little pink inside. Absolutely Amazing. Juicy & Tender. I’ve Grilled those before with Harry Soo. He taught me. Just Fantastic Pork Chops. Thank You So Much Malcom. ✅😇😎🥩
I made these tonight and they were AMAZING!! That bourbon butter glaze was the bomb!!
PK 360 comes through again... great marks and doneness on those boneless chops Malcom...Thanks! : )
Awesome job! Just got a PK for Father's day!
great job Malcom
I love this
What temperature did you sear , and what temperature did you maintain on cool side
Спасибо.
Malcolm, really great recipe dude! I think I'm gonna try this technique and sauce on a cured ham, cut in thick slices like you did.
What camera do you use and what mic?
Throw a few links to items you use.
Killer !!!!
U should be proud they look beautiful!
Hi Malcolm thinking of buying pk360 you likes yours?
@@mdees88 u sure. I thought it is made by USA
Grill Grates are terrible
Why? Was considering getting em
@@snakeeyes20a They dont allow flames to get to the meat. Good for making sear marks, thats about all.
but, they do keep the flames off which can be a plus
@@universaldonor3100 no flare ups!
Bruh. Day be duh bomb