Tatoosh
Full Fledged Farker
We had some thick cut pork chops in the brine/cure for two days. Also a small amount of bacon. My wife wanted bacon for breakfast, so we moved it's smoke date up by 18 hours so it cured for 6 days and a bit instead of my usual 7 days.
While I was prepping the pork chops for smoking, I decided to give some a couple of different rubs. Three of the chops got an off-the-shelf Cajun mix, while three more got a good sprinkle of Tatonka Dust. I had a couple of small sample packets that arrived from the States and I was saving to try on something worthwhile.
After smoking the chops, I pulled a couple and stuck over the hot smokenator insert to grill. One was treated to the traditional Filipino soy sauce and kalamansi juice. The other had been dusted with Tatonka Dust prior to smoking.
My wife really loved her Filipino flavored chop and was whining I didn't grill enough. So I gave her a bite of my Tatonka Dust chop. She came to a dead stop, got a second piece and ate it, then lifted my chop up by the bone and inspected it closely.
"How many did you make with this stuff?" she asked.
"Two more," I replied, "in the fridge."
"Mine!" she declared, like she was declaring dibs, "And order more of that stuff!"
So I sure hope That Marty, his wife, and daughter, get this stuff to market soon. It converted my wife in two bites! I thought it was pretty darn good, probably the best chop rub I've ever tasted. For sure the best one I've ever cooked with.
A few photos later.
While I was prepping the pork chops for smoking, I decided to give some a couple of different rubs. Three of the chops got an off-the-shelf Cajun mix, while three more got a good sprinkle of Tatonka Dust. I had a couple of small sample packets that arrived from the States and I was saving to try on something worthwhile.
After smoking the chops, I pulled a couple and stuck over the hot smokenator insert to grill. One was treated to the traditional Filipino soy sauce and kalamansi juice. The other had been dusted with Tatonka Dust prior to smoking.
My wife really loved her Filipino flavored chop and was whining I didn't grill enough. So I gave her a bite of my Tatonka Dust chop. She came to a dead stop, got a second piece and ate it, then lifted my chop up by the bone and inspected it closely.
"How many did you make with this stuff?" she asked.
"Two more," I replied, "in the fridge."
"Mine!" she declared, like she was declaring dibs, "And order more of that stuff!"
So I sure hope That Marty, his wife, and daughter, get this stuff to market soon. It converted my wife in two bites! I thought it was pretty darn good, probably the best chop rub I've ever tasted. For sure the best one I've ever cooked with.
A few photos later.