Brined? Frenched? Rubbed? Smoked? Glazed? Cheap Pork Roast!

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foamheart

Gone but not forgotten. RIP
Original poster
OTBS Member
These are probably the most inexpensive pieces of meat I smoke. Everyone who has been invited to supper when I had one wants "The Recipe" LOL.

Hi Guys been awhile so excuse the typos.

When the butcher has pork chops on sale (Thats like 1.29 to a 1.49 a pound), I buy a couple a racks and have then just cut in thirds.

I Vac Seal 'em and into the freezer till I remember them in there.

I thaw it, I brine it, I'll list the brine below, very simple and outstanding on pork. Sat in the brine for two days. 

I French the ends on this one because its one of the pieces without a tenderloin or the outer layer of meat. Its just pork chops. I tie it up so it will hold its shape, also it makes it a uniform density for cooking.  I dry it with a fan, then rub it with my pork rub, Its also simple and awesome, I'll list it below too. Then its rubbed in Light brown sugar, That sugar forms a sweet candy shell to hold those juices in.

You know, its just too much talk and not any pictures. Ready for the smoker!



That end bone came out when I was frenching, Pig had a broken rib.


The smoker was at 275, I added the meat, vent fully open. No chips or thermometer yet.


45 mins later, inserted probe, added chip tray with all apple chips.


This is how it finished with a peach glaze......  The rub is hot but a slow & low hot. Then that peach sweet is there...... 


I let her set while the sweet taters baked and the mushrooms cooked down in the green beans in a little red wine. Cheapest meal you can imagine.


The pictures just don't do it justice! Juicy! Amazing taste!


Then the finished plate.


Lets see if I can say it all correctly...... That's a brined, frenched, rubbed, apple smoked, peach glazed pork chop. Louisiana Sweet tater with butter, smoked ground cinnamin,  and maple syrup. French style green beans with mushrooms heated in red wine with lemon pepper. Throw in lettuce and tomato salad.

Brine

2 cups apple juice

2/3C brown sugar

1/4C Canning salt

2 T Maple extract

2C Ice

Rub

Ground Ancho pepper (perfect heat)

Kosher salt

Glaze

My own peach freezer jelly (OMG GOOD!)

Thats it, then light brown sugar to seal in tall those good tastes.

I wish the pictures came out better. but you get the point. BTW I MOST HIGHLY recommend to crack that backbone for each rib before cooking.

Thanks for looking in..... ( /whispers) even the burps are good!
 
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Yummy Foam. Just had bone in whole loins here. I almost bought some. Damn
 
Lookin' good...JJ
 
Kevin that looks great,,wish I had seen this post when I had the 2 full rib racks. Points

Richie

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That looks great!  I love buying that cut too!  The local supermarkets practically give it away.  definitely going to try that brine recipe!  Points for sure!
 
That one's a home run Kevin!  I don't do enough pork roasts...this reminds me that I should do 'em more often.  Yours looks absolutely terrific!  Point!  
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Red
 
Looks tasty Foam!!
Its really simple and easy, but like all good smokes it all in the prep time involved. It was mighty tastee!

Thank you
Those chops turned out fantastic Kevin.love the color and the peach glaze.

So......smoked cinnamon?? Cold smoked?? What wood and how long. It sounds GOOD.

POINTS!!!!

Gary
Folks ask me why I make jelly, some very few get to see why. It makes all the difference. The cinnamin came from an old friend and I am nearly out, going to have to find her address.

Thank you.
Yummy Foam. Just had bone in whole loins here. I almost bought some. Damn
I know the "C" in c farmer doesn't stand for pork but I really like pork and chickens smoked. You have just got to brine loin or its sooooo dry!

Thank you sir
 
Lookin' good...JJ
Thank you Chef.
 
WOW WOW WOW

Looks great.
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Thats the apple smoke accentuated by the glistening glaze. Its really hard to mess up low and slow pepper w/ sweet jelly. So tender, so juicy!

Thanks
 
A fine looking meal, I'm gonna try the brine on a pork roast, yum!
Its simplicity, a little salt, and the right pepper. Ancho is an extremely earthy taste. Learned about peppers making chili, and when living in NM its to chili's like Louisiana is to hot sauce....LOL

Thank you. 
Fantastic meal Kevin! Everything looks great!

Point!
I bet it would be great on the first night of a wooden boat camp out. If you could find some boys who'd eat it.

Thanks 
 
Kevin that looks great,,wish I had seen this post when I had the 2 full rib racks. Points

Richie

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You know how it is, it just takes some experimentation to find what best tickles your fancy. If you love it, others can't help but enjoy it also, even if they have funky taste buds.
 
Yum I saw this last night and had to pick up the pork to try it out this weekend I hope mine turns out as good as yours
 
Never seen bone in loin like that around here. I guess I'll have to ask for it. I'll bet your brine, rub and glaze would work just fine with plain old loin, which is on sale a lot here!
Gonna try it, though I'll have to use store bought jelly...
Love the looks of those beans, too [emoji]9786[/emoji]️
Points for the fancy twine tie treatment!
Dan
 
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