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Buttermilk brined pork chops! Mmmmmmm!!!

post #1 of 19
Thread Starter 

Decided to do a little experiment, had some pork chops, and some buttermilk I needed to use up..... soooo.... buttermilk brined porkchops!

 

Used about 4 cups of buttermilk and mixed in some Tony Chacharo's Creole Sesoning, till I got a little bit of the heat zing, poured it over the top of the porkchops and let them sit in the fridge overnight.

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Decided to so some chicken leg quarters at the same time.... incase the pork didn't turn out good.

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Everybody into the pool! ... or WSM with a bit of mesquite.

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Here is everything about 1 1/2 hrs. in.... starting to look and smell good!

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Decided to pull everything off after two hours... WSM was running at 300° the whole time. I wasn't sure how the pork would turn out.... but after one taste, all I can say is WOW! It was awesome! Moist, tender, nice flavor, just a little bit of tang from the buttermilk..... even had a nice little smoke ring.

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.... and the chicken came out looking and tasting good as well! The 300° kept the skin edible.

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Money shot, plated up with some corn on the cob and broken spaghetti in alfredo sauce.... mmmmmm.

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post #2 of 19

Looks like everything came out GREAT...

post #3 of 19

Yummo! Those chops and chix look amazing! Great money shot too!

 

I have been brining my chops in buttermilk for a long time and it is AWESOME! I always have buttermilk in the fridge. I use it for biscuits, cornbread, homemade ranch dressing, brining. I don't like to drink it though. I remember my grandparents, who were born and raised in the Tennessee mountains, would eat cornbread and buttermilk like it was candy!

 

Thanks for sharing your great pictures!

post #4 of 19
Thread Starter 
Quote:
Originally Posted by Squirrel View Post

Yummo! Those chops and chix look amazing! Great money shot too!

 

I have been brining my chops in buttermilk for a long time and it is AWESOME! I always have buttermilk in the fridge. I use it for biscuits, cornbread, homemade ranch dressing, brining. I don't like to drink it though. I remember my grandparents, who were born and raised in the Tennessee mountains, would eat cornbread and buttermilk like it was candy!

 

Thanks for sharing your great pictures!


Thx... yeah, I never drank buttermilk, but love using it in biskets and what not.
 

post #5 of 19

Those pork chops look great, been curious recently about smoking them.  This seals the deal!

And I like the idea of the "broken shpaghetti with alfredo" side dish. Thats a great idea that I think my family will like as well.

 

Buttermilk Ranch Dressing (not from the bottle, but freshly made) does not last a day in this house,  that stuff is great with EVERYTHING!

post #6 of 19

I would have never thought buttermilk outside of poultry, now my list is longer, thanks.

post #7 of 19
Thread Starter 
Quote:
Originally Posted by meateater View Post

I would have never thought buttermilk outside of poultry, now my list is longer, thanks.



It really added a wonderfull tang to the porkchops, and the little bit of acid in it helped to tenderize them a bit as well. I would highly recomend you try it.

post #8 of 19

I'm gonna have to try this one, too, but I've been having a difficult time finding whole buttermilk around here lately.  Everyone just wants to sell me that 2% junk.

 

Anyway, it looks mighty tasty -- thanks, JR!

post #9 of 19

All looks AWESOME Johnny!

 

 

Thanks,

Bear

post #10 of 19

I LOVE it. Johnny your chops look like heaven and I have never had them in the butter milk that is. My mother is from New York city so we never had such stuff like butter milk marinade chops. But you have made them look so GOOD the I'm going out today and buying some chop and butter milk too. Now I have seen it and even tried to drink it.........I'm not going to tell you what happened. But I'll sure be cooking with the stuff thou.

 

PS. I thought that you weren't suppose to put chicken on the top rack there Johnny????

post #11 of 19
Thread Starter 


Thanks for the replies all.... definately will be a go-to recipe for pork chops now!
 

Quote:
Originally Posted by mballi3011 View Post

I LOVE it. Johnny your chops look like heaven and I have never had them in the butter milk that is. My mother is from New York city so we never had such stuff like butter milk marinade chops. But you have made them look so GOOD the I'm going out today and buying some chop and butter milk too. Now I have seen it and even tried to drink it.........I'm not going to tell you what happened. But I'll sure be cooking with the stuff thou.

 

PS. I thought that you weren't suppose to put chicken on the top rack there Johnny????



I generally try not to put chicken over other stuff as a rule of thumb, but as long as everything cooks to temperature and what not you are OK. In this case I put the chops on the bottom because I could fish them out through the side door of the WSM easier, and checking the internal temps on each chicken leg with a quick read dial probe is a lot easier when they are all on the top rack. The real issue of having chicken over other stuff is when it is raw.

post #12 of 19

Very Nice!

 

 

Did the Tony's come through?

post #13 of 19
Thread Starter 
Quote:
Originally Posted by realtorterry View Post

Very Nice!

 

 

Did the Tony's come through?



Yup... when I mixed it into the buttermilk I added a little, stirred it, tasted it, and kept adding till I got a little bit of bite from the Tony's. End result was a very mild version of Tony's, with the buttermilk tang at the very end.

post #14 of 19

Missed this one first time around, what a great lookin' plat-o-food!

post #15 of 19

THAT recipe is in my to do list. Utterly genius J.R.thumb1.gif

post #16 of 19

Nice job Johnny, I'll have to try the buttermilk bath.

post #17 of 19

Been searching for some way to do my chops in the new smoker and this is the winner I am gonna try. Really think I am going to enjoy trying the things I read and see on here. I'll follow up this weekend with some qview. 

post #18 of 19

Well I took a shot at pulling this off but failed. It was not the recipe, but my own doing as I let the chops get too dry by over cooking. With the chops being thinner I could not use the meat probe and instead relied on the new Maverick digital fork (ET-68) I picked up. The fork was telling me that I was about 130 temp so I left on longer attempting to reach the 140-145 temp although according to the fork they never did. My only guess as to the false reading was that not all of the fork probe was in the chops so is was possibly picking up on ambient temp as well. It was not till I could tell they were getting dry before I check one and saw they were indeed done. I could tell that that if I had not let these dry out that they would have been fantastic. Not knowing how they would taste flavor wise, I fixed some other chops with different rub recipes I found so I could give them a whirl too. Besides the fact they were dry, I was pleased with the flavor of everything I tried. Just got to go through the trials and tribulations of being in the smoking lifestyle and learning this new smoker. I am positing some q view for your viewing pleasure. 

 

 

post #19 of 19

I'm in the same boat as far as only using buttermilk on chicken.  Now it's pork and beef try time!!! thanks for the post!!! Reinhard

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