- Joined
- Oct 5, 2008
- Name or Nickame
- Gore (surprise!)
Although they don't look it, these were heavily spiced.
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The Never Ending PORK CHOP Thread
- Thread starter bigabyte
- Start date
bigabyte
somebody shut me the fark up.
- Joined
- May 10, 2006
- Location
- Overland Fark, KS
That sure looks like a never ending pork chop to me!
Sent from my Reynold's Foil Hat using Boil-A-Rib 2
Sent from my Reynold's Foil Hat using Boil-A-Rib 2
- Joined
- Oct 5, 2008
- Name or Nickame
- Gore (surprise!)
I think they weighed in at over two pounds apiece. :becky:
N8man
Babbling Farker
- Joined
- May 9, 2007
- Location
- God's Country Ossipee-Osceola NC
Weeping Poke Chawp....Nice.
- Joined
- Oct 19, 2009
- Name or Nickame
- Bill
Ooooh Nice one Nate...
And Phubes Pork Chops were good too... I think you guys call them a "country style" cut.
My entry will be up about the same time I post the 2011 Aussie Lamb Farkers Vote thread. Not long now!
Cheers!
Bill
And Phubes Pork Chops were good too... I think you guys call them a "country style" cut.
My entry will be up about the same time I post the 2011 Aussie Lamb Farkers Vote thread. Not long now!
Cheers!
Bill
- Joined
- Oct 5, 2008
- Name or Nickame
- Gore (surprise!)
I think I know why Moose is doing those certificates. :laugh:
deguerre
somebody shut me the fark up.
- Joined
- Jul 15, 2009
Bill's memory has gone walkabout...
bigabyte
somebody shut me the fark up.
- Joined
- May 10, 2006
- Location
- Overland Fark, KS
Since I'm the moderator, I'm going to let myself slip this one in last minute...
Didn't you cook a taco along with that fine pork chop? 
Let's see the goods! :thumb:
Let's see the goods! :thumb:
bigabyte
somebody shut me the fark up.
- Joined
- May 10, 2006
- Location
- Overland Fark, KS
A Fish Taco double entry? What the heck, you only live once!
A Fish Taco double entry? What the heck, you only live once!
That's a winner right there, folks! :clap2:
That Tilapia of yours is really making the rounds the last few days! :laugh:
- Joined
- Oct 16, 2010
- Location
- Culver City, CA
I just remembered that I forgot these. I hope it's not too late!
Cooked this summer over oak in Southport, NC. Marinated/basted with Carolina Treet.
Cooked this summer over oak in Southport, NC. Marinated/basted with Carolina Treet.
deguerre
somebody shut me the fark up.
- Joined
- Jul 15, 2009
Splitter!!! (Life of Brian mod..)
- Joined
- Oct 5, 2008
- Name or Nickame
- Gore (surprise!)
BUMP!!!
Woo Hoo! I think there is still time to squeeze in some endless pork nuggets before this closes. :whoo: Pork nuggets were on sale a Costco the last couple weeks. The first batch we had were very nicely marbled. These were not nearly as nice, but still darn good. I seasoned these with Foil Hat and cooked them at about 300*. The first 12 minutes or so were indirect on the right side of the grill. Then I seared them direct on the left side:
Served with beans and baked potato
Again, not as marbled as I like, but not as bad as I've had in the past either.
... and my wife even made pecan pie for dessert. :whoo:
Woo Hoo! I think there is still time to squeeze in some endless pork nuggets before this closes. :whoo: Pork nuggets were on sale a Costco the last couple weeks. The first batch we had were very nicely marbled. These were not nearly as nice, but still darn good. I seasoned these with Foil Hat and cooked them at about 300*. The first 12 minutes or so were indirect on the right side of the grill. Then I seared them direct on the left side:
Served with beans and baked potato
Again, not as marbled as I like, but not as bad as I've had in the past either.
... and my wife even made pecan pie for dessert. :whoo:
bigabyte
somebody shut me the fark up.
- Joined
- May 10, 2006
- Location
- Overland Fark, KS
Crap, I really ought to make a vote thread for this one soon!:shock:
- Joined
- Jul 19, 2011
- Location
- In the Marsh
Gore, ecode wouldn't happen to have a recipe for that pecan pie, would she?
Pecan pie is my favorite! Yo' chops lookin' good, too!!
Pecan pie is my favorite! Yo' chops lookin' good, too!!
- Joined
- Oct 5, 2008
- Name or Nickame
- Gore (surprise!)
I'll ask. She keeps trying out different recipes. This one is similar to the butter tarts she had growing up. She like them that way. I like mine chunky with lots of pecans. I must admit, this had some really nice qualities.
bigabyte
somebody shut me the fark up.
- Joined
- May 10, 2006
- Location
- Overland Fark, KS
It's been a while since anyone has posted any pork chops, so here's a sandwich to help tide people over.
This Ragu is inspired by the famous Pepper Stout Beef recipe, and is something I thought sounded like a good enough idea to try.
It started with some Chuck Roast.
Seasoned with Foil Hat Rub and Black Pepper.
And on to the WSM with cherry chunks for flavor.
When the chucks hit 165 internal...
I took a pan with some Carrot, Onion, Celery, Garlic, Mushroom, Basil, Thyme, Rosemary and Parsley...
I squished up some tomatoes into that...
I added some Beef Broth...
And a little Red Wine.
I topped the pan with Chuck...
Covered with foil and put it back on the WSM to cook until it was pullable.
When the meat was pullable I removed the meat from the pan and pulled it...
Then I blended up the liquid and vegetables with a quick pulse to leave it just a smidge chunky, and added a can of Tomato Paste because I felt it needed more tomato flavor. I added that liquid back to the pan and put it on the WSM uncovered to thicken and reduce the sauce.
I made some Garlic Bread from a nice crusty roll...
Topped the bread with some of the Beef Ragu...
Then I melted some Provolone over the top under the broiler.
This Ragu is inspired by the famous Pepper Stout Beef recipe, and is something I thought sounded like a good enough idea to try.
It started with some Chuck Roast.
Seasoned with Foil Hat Rub and Black Pepper.
And on to the WSM with cherry chunks for flavor.
When the chucks hit 165 internal...
I took a pan with some Carrot, Onion, Celery, Garlic, Mushroom, Basil, Thyme, Rosemary and Parsley...
I squished up some tomatoes into that...
I added some Beef Broth...
And a little Red Wine.
I topped the pan with Chuck...
Covered with foil and put it back on the WSM to cook until it was pullable.
When the meat was pullable I removed the meat from the pan and pulled it...
Then I blended up the liquid and vegetables with a quick pulse to leave it just a smidge chunky, and added a can of Tomato Paste because I felt it needed more tomato flavor. I added that liquid back to the pan and put it on the WSM uncovered to thicken and reduce the sauce.
I made some Garlic Bread from a nice crusty roll...
Topped the bread with some of the Beef Ragu...
Then I melted some Provolone over the top under the broiler.
R2Egg2Q
is One Chatty Farker
- Joined
- Aug 15, 2010
- Location
- Pleasanton, CA
I finally found some decent chops around here! Nice thick boneless chops weighing over 1/2 lb each. Am I too late?
Fired up the Mini BGE, seasoned the chops with some SM Sweet & Spicy, roasted/lightly smoked until an IT of 115-118 and then removed for a few minutes while the Mini & cast iron grid got really hot:
Then the chops went onto the cast iron for a sear:
Pulled @145 IT. Served:
Fired up the Mini BGE, seasoned the chops with some SM Sweet & Spicy, roasted/lightly smoked until an IT of 115-118 and then removed for a few minutes while the Mini & cast iron grid got really hot:
Then the chops went onto the cast iron for a sear:
Pulled @145 IT. Served:
- Joined
- Oct 5, 2008
- Name or Nickame
- Gore (surprise!)
Nice chops, John! Now I'm craving pork chops! :thumb:
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