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  3. Your grandma would have you cooking pork to 165. Rightfully so too. When she learned to gook pork, farming wasn't as a advanced as now days. The only thing is pork now days is trichinosis and it dies at 145 for 3 minutes. So we can cook pork way lower than you used to be able to.

  4. I worked for a company that had professional chefs. Pork chops always had a little pink. One day I asked a chef why is it pink? And he said what do you think I'm trying to kill you? He said if you go to a restaurant and they think they're fancy and the pork chops are not a little pink then it's not a fancy restaurant.

  18. For those who asked for the ingredients its in the description of the video but here you go

    Ingredients:
    ¼ cup Branch and Vine's Garlic Olive Oil
    ¼ cup low Sodium Soy Sauce
    2 tbsp. Brown Sugar, or Honey
    1 tbsp. Dijon Mustard
    3 cloves Garlic
    ¼ tsp. Black Pepper
    4 Bone-In Pork Chops, at least 1-inch thick is best

  19. AB, I'd like to recommend that you get yourself a "jacquard" tenderizer – check out what it looks like on the internet – and it will take the beef and pork loin/shoulder cuts in your great grilling recipes to a whole new level! I thought the beef and pork cuts I grilled were great until I started using the jacquard – it blew my mind at how tender it makes the meat and it's up to you and the cut of meat to determine how much you tenderize. They use jacquards in steakhouses and there's a wide price range from very simple and affordable to gourmet. Give a jacquard a try; this carnivore loves it and I'm sure you'll love it, too! Thanks for your super delicious recipes!

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