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keeperovdeflame

Stuffalottta Smoked Pork Chops

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Ok my Brothers and Sisters, this is not my idea or my recipe. In the best traditions of KG I stole both the idea and the method from Jack Jumper. I actually call the dish "Here Come Da Judge" in honor of Jack's chosen profession. Any way here is the small list of basic ingredients, along with to fat bone-in pork chops.

Goat Cheese, Sun Dried Tomatoes, green onions, pitted and chopped Kalmata olives, Italian Bread crumbs. 

 

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Mix all the above ingredients together in a bowl

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Salther two nice thick bone in pork chops with good olive oil.  . 

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and then sprinkle them liberally with your favorite pork rub after you slice them down the fat cap side with a sharp knife.

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Spoon a liberal amount of your stuffing combination Ito the pocket formed by slicing the chop down the side. 

I support the chops with a taco rack, a technique taught and used by Jack Jumper. Most important pork chop accessory I have ever purchased. 

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I let my Egg get up to about 375 and held it to heat sink. Just before I put the chops on I tossed three small pieces of apple wood to provide the smoke. The beer is optional, but I do think it improves the cook. 

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When you get some nice smoke your ready to put on the chops. 

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I built a two zone set up using a spider and a half stone down the left side of the grill and open coals under the grate on the right. I set the chops in the taco rack, with the bone side down, over the stone. 

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If you want to retain all the surfing keep the chops in the taco rack during the entire cook and just move the whole rack an chops over the open flame to finish it. However, If you don't mind loosing some of the stuffing while retaining the amazing flavor, pull the chops out of the rack after about 20  minutes and slide them over the open coals.

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After dinner we walked around the property with a couple glasses of wine. I built some paths and some little patios as points of interest. 

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We sat in the chairs, sipped wine, and watched the humming birds go after a feeder I put up as a point of interest in front of the little patio.

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All in All, a lovely evening.  Thanks for following along. 

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Great stuffed chop cook. Love my taco rack. Not just for tacos. 

 

Great sitting area. I think me and Mrs skreef just want to come to your house for vacation. Great food and relaxing scenery. 

 

 

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20 hours ago, keeperovdeflame said:

Here are the chops when I pulled them at about 130.

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Plated

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Moist tender and delightful. This is the dish I cook for my wife, when I sit and realize how lucky I am that she married me. 

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Those money shots really say it all.  I have to admit that I'm envious of you, Keeper, up in the coolness of the Prescott highlands.  Here on the desert floor in Tucson, it's 108*, making sitting by the kamado drinking a beer while the food cooks or dining outdoors not very appealing.

 

Again, great cook or, as someone we know used to say, "Outstanding!!"

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1 hour ago, Jack 101 said:

Those money shots really say it all.  I have to admit that I'm envious of you, Keeper, up in the coolness of the Prescott highlands.  Here on the desert floor in Tucson, it's 108*, making sitting by the kamado drinking a beer while the food cooks or dining outdoors not very appealing.

 

Again, great cook or, as someone we know used to say, "Outstanding!!"

Yes my friend, I do feel your pain. Pretty consistently at least 20 deg's cooler up here than on the desert floor. Even if I were to cook down in the heat, my appetite pretty much leaves me when it is really hot and sticky. Hopefully the monsoons will be here early and come in strong. My recommendation is to cook in the shade and

watch the kamado while standing in the poolB)

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18 hours ago, Tioga said:

Great looking chops and your masonry work is especially nice. Great work.

Got to admit, I designed and helped lay the patios, but I did not do the dry stack stone work. When you watch an expert craftsman it looks pretty simple. However, when you try it yourself, it is a much different story. A highly skilled fellow that calls himself Chacho, did the stone work, and it was worth every penny. 

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