Discussion Thread -> "Chops!" Throwdown (Entries and Quality ON TOPIC *CLEAN* Discussion Only)

I reckon I'll start this show! Please accept this as my Official Entry into the Chops Throwdown.

I started with a half a pig that I just had delivered on Friday.



Broke down the primals and cut the entire loin in half one side for chops and the other for a couple of roasts.





I choose two nice chops and dug out my Don Marco's Rork Rub



Slathered them in mustard and applied the rub





Then I popped them on the mini UFO kettle



Wearing my piggie shirt crutch!



And sauced with my homegrown cherry bbq sauce! My polling pic if you please!



Thanks for lookin and Who's Moose?

Nice chops AND really nice photos of them!

after that great post, I check to the power!

Pork'ity pork, pork, pork. Very nice!

Question. Must a chop contain a bone?

smoke ninja said:

Question. Must a chop contain a bone?

Click to expand...

Good question. There are boneless chops too. I say Let the Voter's decide but that's not official.

Do we need one of those special rules? HeHe :tape::doh: Anything chops, bone or no bone. Where is Moose? Vote for Moose! :decision:

The cook is complete. Chop les bon. I'll post tomorrow. Let the suspense build.

Please allow this humble entry in the "Chops!" TD


Dusted some thin chops with Pepper, garlic, salt, brown sugar and a few herbs

Used some apple wood

Spritzed with apple cider/apple juice mix

Please use as the polling shot


Thanks for looking.

Flash, great looking chops:thumb:

Chopped chops man!

Four finger chops

my second ever TD and I'm pushing the limits. Although chops typically have a bone I found nothing starting a chop must contain one. If I'm gonna enter a boneless chop I better step it up as much as possible.

I started with a pork lion trimmed it up and cut two large chunks off the small end. These are thick, 4 fingers thick, hence the name. I seasoned them with store bought smokehouse maple rub. Something was missing I was still worried about being DQed. Everyone loves bacon, so I wrapped a little around the pork and sprinkled a little black pepper on the bacon. I'm close but I needed some insurance. Those taters I can never remember the name of that are sliced but not through and cooked whole. Everyone loves those. Who could discount an entry with those. Had a bare spot on the plate and needed some color so I invited corn on the cob to the party.

"Chops" prepped


First time using new fire style technique (weed burner)
I just had to hit the turbo, bad idea made a mess everywhere.



Plated pic.
Official entry photo



I still have a long way to go to making what I call a quality TD entry. Besides the obvious (I need to use a camera not a phone) I've noticed a few things I can do better. Tips would be appreciated.

This seems like fun. .............. so far.

Smoke Ninja, i give that dish a :thumb::thumb:

I was told this looks like Mahi-Mahi

Just saying...

This is my official entry to the Chops TD.

Cook thread is here:
http://www.bbq-brethren.com/forum/showthread.php?t=191837



Please us the following as my official entry shot:

The following is my entry into the Chops Throwdown.

The cook thread is located here.
http://www.bbq-brethren.com/forum/showthread.php?p=2964324#post2964324

Please use the following as my official entry.

^^^ Spectacular entry Mike! ^^^

Thank You Sir!! I tried.