Was at the meat market and the butcher was slicing some nice 1" pork loin chops from a heritage pig so I asked him to slice three 2" double bone chops for me. At the same time my wife was at the grocery and picked up some real nice looking Coho salmon fillets to grill up that evening. When the two met I knew it was love at first sight; so piggy surf and turf it was!
Went ahead and salt brined the chops for about 30 hours in the frig. Ended up having this real sweet smell to them the next day. Fish I kept on ice for freshness. Used my 18" WSM and fired it up with some apple wood at about 225-230 degrees and put the chops on the bottom and the fish on top. Didn't have to wait too long on the fish, about 40 minutes did them to a nice flaky 120 degrees. Continued with the chops until the IT reached about 135 and pulled them. Carry over while resting in the oven got them to about 140 ish.
Although the pork had plenty of smoke and was still quite moist, I wanted something to pair with that smokiness so I made a mango chutney to drape over the top for some sweet and savory contrast. Used the following;
(1) Mango sliced and diced
(1/4) cup of honey
(1) tbsp of brown sugar
(1/4) tsp cayenne pepper
(1/2) tsp Chipotle pepper
(1/4) all spice
Brought it to a slow boil until the mango became soft and pliable. Left it chunky for more texture but could also be pureed.
Cut the large chops into a single bone serving, nice slice of fish, twice baked potato (lightly smoked at second baking), home made slaw and some veggies. I ended up waddling to bed after dinner, must have been the glass of red wine !
HAPPY SMOKIN' YA'LL .......
Went ahead and salt brined the chops for about 30 hours in the frig. Ended up having this real sweet smell to them the next day. Fish I kept on ice for freshness. Used my 18" WSM and fired it up with some apple wood at about 225-230 degrees and put the chops on the bottom and the fish on top. Didn't have to wait too long on the fish, about 40 minutes did them to a nice flaky 120 degrees. Continued with the chops until the IT reached about 135 and pulled them. Carry over while resting in the oven got them to about 140 ish.
Although the pork had plenty of smoke and was still quite moist, I wanted something to pair with that smokiness so I made a mango chutney to drape over the top for some sweet and savory contrast. Used the following;
(1) Mango sliced and diced
(1/4) cup of honey
(1) tbsp of brown sugar
(1/4) tsp cayenne pepper
(1/2) tsp Chipotle pepper
(1/4) all spice
Brought it to a slow boil until the mango became soft and pliable. Left it chunky for more texture but could also be pureed.
Cut the large chops into a single bone serving, nice slice of fish, twice baked potato (lightly smoked at second baking), home made slaw and some veggies. I ended up waddling to bed after dinner, must have been the glass of red wine !
HAPPY SMOKIN' YA'LL .......
