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Found 16 results

  1. Super quick grill of pork chops. Really simple, olive oil, balsamic vinegar and Meat Church's Holy Gospel rub. The chops made for a fantastic supper!
  2. I made a Kamado Joe video today of this pork chop cook that is a modified version of Steven Raichlen's "Project Smoke" recipe called "Monster Pork Chops" from the book... This was my second run of this recipe. The first time I made it I followed the recipe almost completely. These chops are brined, smoked and then seared. Problem #1 with the original recipe is the brine. The brine is basically a wet cure. It is a half gallon of water, 1 cup of salt, 1/2 cup of sugar, and 4 teaspoons of curing salt. That is a LOT LOT LOT of salt, especially with that much curing salt. The chops tasted like country ham, if not even saltier. When I made this again today, I left the curing salt out completely. At that, it still uses 2x the salt I'd normally put in a brine. My typical brine for pork or poultry is a ration of 1 gallon water / 1 cup salt / 1 cup sugar along with whatever other flavors I might want to add. I like this technique. It's a sort of reverse sear... slow smoke first, rest a bit, rub with seasonings, and then sear to finish. I'm gonna make it again and cut the salt in the brine in half again and it will probably be close to perfect. This recipe offers several possibilities for 'finishing' actually.. you could just slow smoke the chops and apply your rub at the beginning of the cook. You could also turn them in to bbq chops by applying a sauce near the end of the smoking process.... Lots of opportunity with this recipe....
  3. Looked great... tasted horrible! I made the "Monster Pork Chops" recipe from the Steven Raichlen "Project Smoke" cookbook today to feed the family. When I looked at this recipe I thought something might be odd with the fact that it uses 4 teaspoons of Prague Powder #1 (curing salt) in a brine that consists of 2 quarts of water. That's a LOT of curing salt for that amount of brine. I have cured things in brines much larger than this one with less curing salt. I brined it for 12 hours per the instructions in the recipe and then smoked them at 225-ish until I reached an internal temperature of about 145°F. I gave them a final sear on the soapstone to finish them off. They looked fantastic and they tasted like country ham. Some people might like that but in my humble uneducated opinion, this recipe needs work. This recipe would be just fine without the curing salt. The brine has 2 quarts of water, 1 cup of salt, and 1/3 cup of sugar. I also added a little microplane grated garlic and a couple dashes of sriracha to mine. I intend to try this again and the curing salt will either be omitted completely or cut back to 1/2 to 1 teaspoon MAX. I will try it without the curing salt first.
  4. This here is how I do- nothing fancy here just center cut poke chops- reverse seared, a couple of ears of corn and some red potatoes and basil over pecan. this is basically the pig's porterhouse
  5. Peach Pepper Jelly Pork Chops with Turmeric Rice Here is a simple meal that tastes really good. Boneless pork loin chops found in the the nether regions of the freezer that where part of a break down of a full loin. Salt, black pepper and ground thyme seasoned. Peach preserves warmed in microwave. Add half a finely minced Serrano pepper with seeds. Warm again in microwave and stir thoroughly. Add a very sparing amount of warm water and this becomes the glaze for the chops. Chops grilled direct to ~ 145 degrees internal with a peach wood smoke element. Glaze both sides with the pepper jelly. Turmeric rice (my son's dish) which incorporates minced garlic and onion plus chicken stock along with the turmeric. Yummm, Finally, add a tomato, cucumber, and onion salad with olive oil and wine vinegar dressing. Makes for a nice meal. Enjoy!
  6. Smoke Grilled Pork Chop Burritos Had a number of smoke grilled bone-in pork chops left over from a grill on Big Joe earlier in the week. Cut the meat off the bone. Put all the bones and any residual meat still on them in a small pot barely covered with water and boiled for a while and then reduced to make a small amount of very concentrated stock. Cubed the pork, and coarse ground it in small batches in food processor. Here are the ingredients for the seasoned meat. Went simple and basic on the flavorings to not disguise the meat. I only used the canned chipotles in adobo sauce and did not need the salsa. Sweated the onions and garlic (minced and some whole toes). Then added the pork, spices and seasonings (cumin, chili powder, dried Mexican oregano, salt), the chipotles (chopped with the adobo sauce) and the quick homemade stock. I went with simple flavorings. Cooked on low to medium heat covered stirring frequently for 30 minutes or so. Longer if you want - just watch the liquid/moisture - you need some but not an excess as the mixture is cooking. Near the end I removed the lid and let remaining moisture evaporate. Remove from heat and add some squeezes of fresh lime. Serve with usual fixings – in this case shredded sharp cheddar, lettuce and tomato in a warmed large flour tortilla. Roll it up and enjoy. Hot sauce on the side and a slice of lime for additional individual seasoning. Sour cream would have been good too but alas there was none in the fridge. Simple quick and a good re-purposing of the Big Joe smoke grilled pork chops. Delicious, too!
  7. Grilled Pork Chops Finally off a long multi-week stretch of back to back biz travel and able to cook and enjoy a meal using Big(Red)Joe despite being a windy cold night in Georgia and old damp uncooperative charcoal in the bowl. These chops were well seasoned with dried thyme, ground sage, black pepper and granulated garlic powder on one side and Emeril's Essence, granulated onion powder and a bit more pepper on the other side. Grilled direct over medium heat with some apple wood for flavor to 145-150 internal. The savory and seasoned combo flavor profile on the cooked meat was quite good. Served with steamed broccoli and baked sweet potato along with some French bread toasted on Joe after the chops were removed. And a nice dry red wine. Dessert was some of the remaining toasted bread drizzled generously with Steen's cane syrup. All in all a simple but great home cooked meal to enjoy with the family!
  8. Grilled some pork chops on the akorn.. Brushed with BBQ sauce for the wife, just butt rub and adobo marinade for me. Tried and indirect and direct setup using foil. Did a reverse sear until about 135 and threw them on the coal side to bring them up to about 150 IT.
  9. We have a new shop in town that deals with specialty olive oils and vinegar. I bought some peach infused vinegar this morning and decided to try one of their suggested recipes. I modified it a bit for outdoor cooking, but this was an insane recipe. I'll post the recipe as it is, and describe how I did it on my Akorn. 4 boneless pork top loins Kosher salt 1/2 each of garlic powder, onion powder 1/4 tsp ground chipotle powder (I subbed cayenne) 3 Tbsp Butter 1/4 c. Minced Onion (I used more...I like onion) 1 peach, peeled and sliced 1/4 c. Kings Peach White Balsamic 1 c. Chicken broth 1tbsp. minced sage Peach and parsley for garnish Season each chop with the garlic, onion and chipotle powder. Heat a large heavy skillet over medium high heat. Add 1 tbsp of the butter and coat the pan. Sear the chops until golden brown, turning only once. Remove to a platter and keep warm. Reduce heat, add 1 tbsp butter and saute the onions for 2 minutes, Add the remaining tbsp of butter and peaches. Cook two minutes, Por the Kings vinegar into the pan. Deglaze by stirring and scraping up the browned bits, cooking about 1 minutes. Add chicked broth and sage, stirring to combine. Simmer until reduced by half. Return chops to pan and simmer for two minutes. Now, of course I grilled the chops instead of using the pan. That meant I could go ahead and be prepping my pan and all those ingredients. I grilled the peaches instead of putting them in the iron pan with the other ingredients as well. It was WAY tasty!
  10. Chipotle Pork Chops with Guava Glaze plus Mexican Roasted Corn and Kamado Cooked Broccoli The store today had some nice center cut bone-in pork chops on sale. In the cart they went. Fresh corn was on sale too. In the cart it went. Pretty broccoli on sale. In the cart it went. The entire meal was cooked on Big(Red)Joe. Here is how it went: I used Weber Bold n Spicy Chipotle seasoning that I run through my spice grinder to powder it . I prefer the flavor profile of this seasoning blend after I grind it. The chops were well seasoned on both sides with this as a rub. Let set out at room temp during rest of preparation and initial cook. While Big(Red)Joe was heating, I prepared the guava glaze in a sauce pan. I did not measure, so it was a build it to taste using guava jelly, Mateos fresh salsa (Costco item here), cider vinegar and Sriracha. Probably (guessing here) 1/2 cup guava jam, 1/3 cup salsa, then added squirt of sriracha to kick it up in heat, with maybe a few tablespoons of the cider vinegar next. Heat enough to melt the jam and get the ingredients to combine nicely. Taste often to get the balancing of flavor just right. It makes a nice sauce. Reserve some of the glaze for table use. (Although we really found we did not use much at the table as it was great already cooked on the meat) The broccoli crowns were rinsed and while still wet placed in foiled with a bit of salt and pepper and a dollop of good margarine. The corn was husked back and cleaned and rinsed. No seasoning. Cooking the corn took the basic route that JROW posted and others here have used recently. I just had to jump on that band wagon. BTW …. It results in some really good corn. My son and I set Big(Red)Joe for split cooking (half direct and indirect) and used the expansion rack. The corn went on main grid over the deflector and the foiled broccoli went on top the expansion rack where we could move it between the heat zones to make sure it got properly steamed. We did not want it on main grid that close to the direct heat. Dome temps were set around 400 degrees. Cooked the corn and broccoli about 20 minutes turning corn and shifting broccoli around. The corn did not overcook as it was totally at this point indirect cooked. We then pulled the broccoli and set it aside still foiled. We removed the deflector and went to cooking on full direct. My son is an accomplished cook in his own right and he has gotten quite proficient at Kamado cooking also….so it is nice to be able to just turn the reins over to him for parts of a cook. The corn was then given its final roasting and char, turning often while the chops cooked. The corn husks also charred up and added a nice flavor element. Trim any charred husk before serving The chops were cooked about 4 minutes a side. When first side was done it was flipped and then the grilled side glazed with the guava glaze. After 4 minutes flip and glaze remaining side. The first side is now getting a nice set to the glaze but not to the point of burning. Flip again for about 1 to 2 more minutes a side to an internal of 145-150 degrees. Sauce again if desired. I added a hickory chunk for the chops cook. The corn was finished off with the suggested fixings (butter, mayo, plain ground chipotle, chili powder, and cheese). My wife had gotten strawberries at the u-pick farm on the way home and they became the dessert course. All in all a great meal! The flavor layers on the chops were superb. The broccoli had both a steamed and roasted quality which was nice. And the roasted corn with its seasonings went perfectly. Here is what it all looked like:
  11. The weather in Philly today was fanfreakingtastic. I spent the afternoon at the local zoo with my ladies, then we got some groceries for a grilled dinner. Had a hankering for pork chops... there were no bone-in or center-cut chops, but there were some nice looking thick boneless ones. I brought them home and did a quick jaccard and vacu-marinade (2 rounds on the Foodsaver) with some mojo criollo. Then I brought up the Akorn to 250° to do some reverse searing. Here are the chops after ~25 minutes: Took them off around 132° and they coasted up to 135° while they rested foiled in a warmed but off oven. Then I cranked the Akorn and the fired up the Weber for some veggies. Finished all that off on the Weber while the Akorn REALLY cranked with some cast iron. Around 600° I threw in the chops and then pulled them out of the pan for some lines. Pulled at ~142° internal. All together now: Did my usual street corn treatment. The chops took on a LOT of flavor with the jaccard and vacuum marinade in a real short time. Such an amazingly summery supper. Loved it!
  12. Got home from work fired up the Kamado and threw on some potatoes with evoo and sea salt. Let them cook then threw on the thick cut chops
  13. I've got the day off and the weather is starting to get gorgeous. So I'm experimenting just a bit. Nothing drastic... just trying a couple new techniques. I started brining a few boneless pork chops with herbs. I made up a batch of my favorite potato recipe (George Perrier recipe). It's very simply layers of thin-sliced russets doused liberally with seasoned heavy cream (I used seasoned salt and fresh cracked pepper this time). Usually I'll do this in a casserole dish but thought I'd try cast iron this time. Another twist is the addition of broccoli. Not sure how that will end up but I'm guessing not horrible. They are going to go foiled for about 40 minutes at 350° on the Akorn. My diffuser is still at my sister's so I'm using my cast iron pizza pan again. When the potatoes are done I'll move them to the broiler unfoiled for 10 minutes while I crank the Akorn to 700°. I'll pop off the main grate and quickly sear up the chops right on the cast iron. They won't take long as they aren't too thick. As always, more pics to come...
  14. Picked these up on sale at the local market. Made up a marinate / glaze of 1/3 cup of bourbon, 2 tbsp. of honey and ½ cup of orange marmalade and marinated them for 2 hours. Meanwhile I light up the kamado and let it come up to 225 and then added some peach wood. I place the marinated chops on the indirect side until they come up to 130 IT. I remove them and let them rest while I let the kamado come up to 500 degrees. Seared them for 2.5 minutes per side. Here are my plated shots with the glaze. Good Eats!
  15. I don't remember where I got this recipe but it is the only way my wife will eat pork chops any more. They turned out great on the gas grill and were even better when I put them on my Akorn. Anyway, here it is: Sprinkle the chops with lemon pepper seasoning. Mix together 1/2 cup water, 1/3 cup Soy Sauce, 1/4 cup vegetable oil, 2 cloves minced garlic. Marinate chops 2 hours at least. I like to do overnight when I have time. I've used equally well on thick cut and thin cut as well as on boneless and boned.
  16. Smoked Boneless Top Loin Pork Chops Got some really pretty looking and nice thick cut (1.25 in) top loin boneless pork chops at Costco. Decided to cook smoked pork chops. I brined the chops for about 5 hours in the fridge in a salt, brown sugar, apple juice and water brining mix with a good squirt of sriracha sauce and some onion powder and garlic powder tossed in. Rinsed and dried the chops and coated them with yellow mustard and then added my personal pork rub. Left overnight in fridge to develop flavor. Cooked in Big (Red) Joe indirect at around 250 degrees for about 1H20 minutes till around 150 internal or so. Used pecan and apple wood mix for flavor. Had some squash and zucchini and seasoned them with olive oil, salt and pepper and a splash of V-8 juice and wrapped in foil. Added to the chops on the grill after they were going good and left the veggie packets steam for about 45 minutes or so along with the pork. Also made a from-scratch BBQ sauce to use at the table with the pork. Here is the result: Let’s Eat these Chops! Chops Off the Grill Looks Tasty & Juicy Inside Full photo set of of the cook including the side posted here: http://s1363.photobucket.com/user/smokehowze/library/Smoked%20Pork%20Loin%20Chops%201-11-14 The BBQ sauce for table use was this concoction: · ¼ cup fine chopped onion · 1 Tbs fine chopped green bell pepper (sauté onion and bell pepper in small amount of oil till nicely soft). Then add - · 1 Cup V-8 tomato juice · 2 Tbs Steen’s Cane Syrup · ½ tsp Worcestershire sauce · 2 tsp garlic powder · 1 tsp onion powder · 2 tsp smoked Spanish paprika · ½ tsp ground chipotle pepper powder (can adjust to taste and heat of the particular chipotle powder) · ¼ tsp salt · ¼ tsp black pepper Cook the sauce at very slow boil initially and then on low temp until it thickens a bit (15 minutes or so). Finally add- · 3 Tbs Cider Vinegar · 1 Tbs White Vinegar (Vinegars may be adjusted to taste) It was a great meal! ENJOY!
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