Yes, I say all the flavors listed of the steak butter do come through. There is no hole, the rotisserie has racks, not spits. Smoker is from J&R Mfg. in Mesquite, Texas. Each Perry's location has their own building and smoker and the kitchen/building was built around the smoker; according to our waiter today. My opinion is that the "cure" is actually a brine. The chops are brined in a liquid brine and then smoked 4 to 6 hours with pecan wood for smoke. They are held at temp and seared just prior to serving. The finishing sauce/glaze is not applied until the sear and they will not provide any additional of this sauce/glaze as they say it must be seared on the meat; guys at table next to us asked about this and this is what they were told. Overall, I will not hesitate to go back and get this pork chop again. Entire experience was great from hostess to server, etc. Outstanding restaurant. Pork chop was moist and tender, but I would not call it pullable.
