Chops- cherry smoked & seared over coals

Discussion in 'Grilling Pork' started by forluvofsmoke, Jul 13, 2009.

  1. forluvofsmoke

    forluvofsmoke Smoking Guru OTBS Member

    Though I better post something so Y'all know I'm still alive! LOL!

    Just another sweet and simple unplanned quick cold smoke with the coffee can-mod after work today. These were on sale locally for $1.49/lb, so the wife had our kids pick up 15lbs for dinner (& freezer). We're having a family dinner with my wife's bro, sis-in-law & their 2 kids.

    Top rack has 1 Lemon-Pepper, the other 5 are Cajun, bottom is Lemon-Pepper.
    I had to add a bakers raks to fit it all this time:
    [​IMG]

    After about 2-1/2 hours @ 115-120* rack temp with cherry smoke:
    [​IMG]

    Time to finish:
    [​IMG]

    [​IMG]

    [​IMG]

    Just a wee bit of smoke ring [​IMG]:
    [​IMG]

    [​IMG]

    I did pickup another big briskey for my next days off smoke... [​IMG] So, the Vault & I are gonna re-acquint the brisket with hickory again. That's for Wednesday.

    Hope everyone's havin' a great smokey weekend!

    Thanks all!

    Eric
     
  2. the dude abides

    the dude abides Master of the Pit OTBS Member

    Welcome back. I need to get back out there too. Those chops look excellent.
     
  3. irishteabear

    irishteabear Master of the Pit OTBS Member SMF Premier Member

    Yet another nice job, Eric. [​IMG]
     
  4. bassman

    bassman Master of the Pit OTBS Member SMF Premier Member

    Good looking chops! Thanks for the pics.
     
  5. ronp

    ronp Smoking Guru OTBS Member SMF Premier Member

    Nice Eric. BTW the pics aren't working at this time.
     
  6. forluvofsmoke

    forluvofsmoke Smoking Guru OTBS Member

    Thanks all! It was fun just to toss those chops on and wait 'til everyone was on deck to do the sear for the finish...works really well that way for a quick smoke.

    Yeah, Ron, I'm not sure what's going on there...sometimes I have to refresh the page several times to get all the pic icons to show an image...might be Postimage.org is having server probs.

    I noticed on an earlier post that one of my pics won't open a full size image if you click on it. Weird. We're having probs with our ISP/DSL lately too...pretty slow and unreliable...could be that some of the data is being corrupted during pic uploads...not sure, but, I guess anything's possible.

    Thanks again.

    Eric
     
  7. cowgirl

    cowgirl Smoking Guru OTBS Member

    Glad to see you're still alive and cooking Eric! The chops look outstanding![​IMG][​IMG]
     
  8. ronp

    ronp Smoking Guru OTBS Member SMF Premier Member

    Pics working now, much better, looking real good.
     
  9. sumosmoke

    sumosmoke Master of the Pit OTBS Member SMF Premier Member

    Really nice looking smoke, Eric. Those chops made my mouth water!
     
  10. waysideranch

    waysideranch Master of the Pit OTBS Member SMF Premier Member

    Looks great Eric. Sure there were smiles all around. Finger licking good time.
     
  11. fire it up

    fire it up Smoking Guru OTBS Member

    As usual it all looks great! I love the larger pics, it's great to enlarge and feel like I am immersed in some smoky goodness.

    I have always wanted to cold smoke some meat and finish it like you did your chops.
    Heard filet mignons are best done that way.
     
  12. forluvofsmoke

    forluvofsmoke Smoking Guru OTBS Member

    Thanks Everyone...if you haven't tried this method yet, I urge you to give it a shot. Any smaller cuts of meat work very well with a cold smoke and sear. Even for a 2+ hour smoke at just over 100*, then a sear, food safety during the cook isn't even an issue as far as internal temps & times.

    Hey, Fire it up! I would go for it with Filet...that would be a great cold smoke & sear...don't even worry about the grate temps, as long they stay below 125* will work great. According to all my previous temp checks during my can-mod and smokes since then, I'm running @ 110-120* during most of my cold smokes. I think 150* would still be just fine. I think RonP does his cold smoked steaks @ 150* or so.

    If you do the smoke on a horizontal w/sfb, use a small amount of lump or briq and place your wood of choice right on in there with it and let the tbs begin.

    Man, since I started doing these short smokes, it really opens up the door to the amount of meals I can help put together on short notice. Most every cold smoke I do is unplanned, when I'm short on time. I hardly use my gas grill at all now.

    Go for it! It will take you to a whole new level!!!!!!!

    Uh-oh...I'm starting to think of other cold smokin' goodies already!

    Happy smokes to all!

    Eric
     
  13. coyote-1

    coyote-1 Smoking Fanatic

    This board certainly can be inspirational!

    I have a spare piece of expanded steel. Might make a small diameter cylinder from it, like a smaller version of a starter chimney. Should do the job.
     
  14. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member

    Yet another fine job there eric.
     
  15. forluvofsmoke

    forluvofsmoke Smoking Guru OTBS Member

    Yes it can be...most of my ideas came from other threads here. Creative juices just take you to new heights sometimes.

    Your idea should work just fine...amall heat sorce is the key...just enough to get some smoke.

    Good luck and great smokes to ya!


    Thanks, these cold smokes are a great way for a quick smoke fix...dogs, burgers, steaks, chops, chix pieces, fish/seafood...man, the list is endless.

    Keep it thin & blue my friends!

    Eric
     

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