pizzakngjr
Knows what a fatty is.
I knew I wanted to enter the "Big Farkin Chop" Throwdown but wasn't sure I could pull it off due to a crazy work schedule this month. I knew I was off today, so I thought I could do it with some careful planning. Am I glad I did!!
Thursday on my way to work I called Chris Bolyard at Bolyards Meat and Provisions in Manchester, Mo and asked if I could get a "Big Farkin Chop" He asked how thick I wanted, and we settled on 1 1/2" frenched pork chop. I told him I would be in this morning to pick it up. So I show up to Bolyard's and there is a few people in there and I was greeted by Chris's wife Abbie and told her I had a custom order to pick-up. She brought out the chop and it looked farkin fantastic! So I quickly headed home and fire up the mini WSM.
Seasoned with Code 3 Spices Grunt Rub
Onto MiniWSM
Smoked until I hit an IT of 145. (I was looking for 140* but it got away from me.) Then rested while I got the chimney fired up for a fast sear. I also smoked some baby russets and grilled some zucchini to go with it.
Plated:
The potatoes were rubbed in oil, salted and smoked, then finished direct while the zucchini cooked. Smashed, buttered and sprinkled with sage.
The zucchini was oil, Jane's Mixed-Up Pepper and Bragg's Liquid Aminos.
That was the best, juciest porkchop I have ever had. 1 1/2" and 12 oz.
Thanks for lookin!!
Thursday on my way to work I called Chris Bolyard at Bolyards Meat and Provisions in Manchester, Mo and asked if I could get a "Big Farkin Chop" He asked how thick I wanted, and we settled on 1 1/2" frenched pork chop. I told him I would be in this morning to pick it up. So I show up to Bolyard's and there is a few people in there and I was greeted by Chris's wife Abbie and told her I had a custom order to pick-up. She brought out the chop and it looked farkin fantastic! So I quickly headed home and fire up the mini WSM.
Seasoned with Code 3 Spices Grunt Rub
Onto MiniWSM
Smoked until I hit an IT of 145. (I was looking for 140* but it got away from me.) Then rested while I got the chimney fired up for a fast sear. I also smoked some baby russets and grilled some zucchini to go with it.
Plated:
The potatoes were rubbed in oil, salted and smoked, then finished direct while the zucchini cooked. Smashed, buttered and sprinkled with sage.
The zucchini was oil, Jane's Mixed-Up Pepper and Bragg's Liquid Aminos.
That was the best, juciest porkchop I have ever had. 1 1/2" and 12 oz.
Thanks for lookin!!
