For Iron Chef winner Beau MacMillian, The Publican is a nose-to-tail delight. He starts his meal with the spicy pork rinds he calls, “powerful flavor bombs” and then moves on to the creative ham chop. The chop is brined for three days, cold smoked with Applewood and then sous vide with hay, which is an inexpensive way to add smoke. After being oven roasted the chop is served over steaming grits topped with dandelion greens and drizzled with an elegant poppy seed dressing. It’s “flavor to the max,” says Chef MacMillian.
Special Dishes: Spicy Pork Rinds, Ham Chop 'in Hay'
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