Looks good, Vin.
Did you carve it with a chainsaw? I hope you asked Santa for a knife sharpener.
Did a rack of pork for Christmas dinner.
4 hours @ 138°
Finished exclusively with the new Searzall that was under the tree.
There's going to be a bit of a learning curve with the Searzall, but overall I was happy with the results of the sear
I used the same fresh garlic and rosemary seasoning I did on the other porkchop I posted here.
The finished product was spectacular.
