"A recipe perfected over four decades, our chop is rubbed with a secret blend of seasonings, cured, roasted, slow smoked, caramelized, finished in the oven and topped with Perry's herb-garlic butter, and carved tableside during dinner service each evening. Enjoy our seven-finger-high chop seven days a week!"
Let's take a closer look at the prep and cooking process Perry's marketing department concocted to impress the masses and perhaps even confuse folks like us who might try to figure it out:
1. Rubbed with a secret blend of seasonings
2. Cured
3. Roasted
4. Slow smoked
5. Carmelized
6. Finished in the oven
The rub part is easy, no mystery there.
Since no one seems to describe a "hammy" taste from the chop, I think we can cross off an actual cure, though it's possible the chop is brined, which could account for how juicy and even tender it is. But, it is most likely NOT cured.
Steps 3-6 don't really make sense from a sequential standpoint. I would suggest the meat is smoked at a medium to high temp(roasted), then finished in a hot oven to brown and "caramelize" the roast, which is why it has such a nice color. In other words, the meat is smoked during step 1 of a reverse sear, then exposed to high heat just before serving, step 2 of the reverse sear.
So, steps 3 & 4 could be one in the same, as steps 5 and 6 may be one and the same.
So, as it relates to the actual cooking process, now we really only have:
1. Meat is smoked at a moderate or high temp(275-325)
2. Meat is caramelized by finishing in a hot oven
All of the fancy mumbo jumbo they are using to describe this magical and alchemical process doesn't make sense for a restaurant product like this. Sans the seasoning part, a reverse sear makes complete sense, however.
op2:
