Buckboarded Chops on the Big Chief + Smokey Joe ~ Cooks Thread for the "Kettle Cook-Off" and "Eatin' High on the Hog" TDs

[thirdeye]

I decided to do a double duty cook for these two Throwdowns.... here is how the deal went down.

I dry cured some center cut pork loin chops (high on the hog cuts) for 60 hours and rested them overnight for the pellicle to form. Next, I flavor smoked them in my Big Chief for 2 hours with pecan pellets. Meanwhile, I shoveled snow.

The internal was 80° when I moved them to my Smokey Joe (kettle cook-off). Some people use a "Vortex", I used my "Poor-tex" set-up. :laugh: The finish target temperature was 145° and the GrillGrates buffered the heat.

The "Kettle Cook Off" required "kettle cam" photo, which I have....and here is the entry photo.

For the "Eatin' High on the Hog" TD I took the smoked chops and made Kassler Rippchen mit Sauerkraut. It's German country food. And here is my entry photo.

 

[SMOKE FREAK]

Outstanding.
But I would expect no less...

 

[kevinstaggs]

That looks great. I can't pronounce it. But I understand pork chops and kraut.

 

[sudsandswine]

:clap2:

 

[Greygoose]

I think a Shiner bock is in order !!!

 

[frognot]

Great looking meal Wayne! Pork is perfectly cooked.

 

[Hoss]

DAMMITBOY!!! :clap2: Pork and sauerkraut? Whodathunkit? Match made in Heaven.

 

[ronbrad62]

Okay, if you insist, I'll have one.
Porky perfection! Great cook and presentation.

 

[Shiz-Nit]

OUTSTANDING my fine friend outstanding.....

 

[Big George's BBQ]

Looks and sounds Outstanding

 

[Stingerhook]

Very nice!

 

[jzadski]

Those look absolutely killer but, where's the apple sauce :laugh:. Stinks you had to shovel, sure hope we are done with that here

 

[thirdeye]

Those look absolutely killer but, where's the apple sauce :laugh:. Stinks you had to shovel, sure hope we are done with that here

Heheee, sorry no apples. I got the driveway done, the street is a 2-track through knee deep snow. Oh, and it's snowing again. :doh: Next up will be limited flash flooding because the next few days will get into the 50's.

 

[Seefyre]

Nice job elevating the humble pork chop, beautiful plating as well