If you can put the smoke on it, nearly everything benefits!
WOW Kevin!
That's a home run for sure!
Point!
Al
I really disliked pork chops (except momma's but hey..), until I learned about brining. It makes all the difference in that dry cardboard tasting meat!
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!
It was pretty tastee Bear
Wow!!
That looks Awesome, Foamy!!----
Fantastic Job!!
Bear
Man with the grocery prices esculating so fast I look for the old time foods I had as a kid. Back then Mom and Dad could make anything tender and delicious. The poorest cuts then are now too expensive. LOL Hard to beat pork chops.
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!
Red
Remember the brine, 24 to 48 hours it makes all the diffrence!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
Sure it works on a loin, but loins are generally more expensive. This is pork chops, cheap meat, primative loin....LOLNever 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
Its pork chops. I guess its could be bone in loin... When you see family packs of "pork chops" ask your butcher for a full rack divided into 3 pieces. On sale usually as cheap or cheaper than chicken.
Looks amazing Kevin!I Don't see bone in loins around here.
Mike
LOL.... USS M.G.Vallejo, SSBN 658 (G), And and little bit on the Batfish. I like my meat trussed. It holds it shape and it maintains a consistant density which help even cooking.
A wonderful meal my friend. But the truss is first class. Were you in the Navy? Point
Once you learn to brine, its a whole new world smoking, grill, BBQing. I have not been able to get it to work for frying yet...LOLThat looks great. Loins are cheap here too so I'm doin your recipe for sure.
A Boomer. I should have guessed that.LOL.... USS M.G.Vallejo, SSBN 658 (G), And and little bit on the Batfish. I like my meat trussed. It holds it shape and it maintains a consistant density which help even cooking.
Thank you and GEAUX Tech!!
No, I didn't smoke the cinnamin. Its been in the pantry with others spices and stuff gives like forever. I am gonna have to chase it down.
Great looking dinner!! Did you smoke the cinnamon powder? POINTS
Hope you avoided the flood.
I was just having problems, I lurk alot but RL can sure slow your spare time down.Welcome back buddy and good Lord what a Q view to come back with. Yum!
Randy,
That would be sooooo simple to start at home and finsh at the camp, which is were everyone is this weekend.>>>LOL
Smoked Tomahawk pork chops! Points.
Doing well.....
A Boomer. I should have guessed that.
Thanks for the support. Watching the game now. Sooners up 6. ..dang it
You've got a head butt with Ol' Miss in 30 minutes. GEAUX LSU!!!!!!!!!!!
Hope you're doing well down there my friend.
B
Thanks Disco, its not presentation, its sjust a plate fulla food.... the good china too!
This looks really good, Foam. I really love how you made such a great presentation!
Points
Disco
I'm sitting about 10 minutes from the Batfish right now. Our 5 year old loves to go there and explore.
LOL.... USS M.G.Vallejo, SSBN 658 (G), And and little bit on the Batfish. I like my meat trussed. It holds it shape and it maintains a consistant density which help even cooking.
The Tiru SS 416, was more like the boat you are referring to I am guessing, They are or were called pig boats. They are all gone now, The Tiru was the last comissioned man-of-war in the Atlantic. I thought we sold her to the Turk's, but later heard she was made into razor blades as so many of our WWII surplus was. You had to respect a pig boat sailor, we would have lost WWII without them.
I'm sitting about 10 minutes from the Batfish right now. Our 5 year old loves to go there and explore.
You're not old enough to have served on her during WWII (least I don't think you are). New Orleans while she was there or during Korea?
When I cook one of these, I want to cut it thick cut. I mean as a big healthy joung man you'd eat at least 2 maybe three of those paper thin chops wouldn't ya? When you drop a whole rib on a plate, people are impressed. Besides it's just a cheap pork chop. Don't chew the bone even though you want too. Let the dog have a big night also! Neighbor had a rotweiller and anytime he got out he was sitting at my smoker with his tail wagging...LOL
Hi Foam Just picked up a rack like yours..What temp did you take it too 145*?
I had asked them too remove the chine bone his reply was it all ready to be sliced..Last time I smoked the rib roast like this I had to slice it thick cause of the bone on the bottom/chine bone?
Thanks Dan
PS Your roast looks great, hope mine comes out close to yours.
The submarine I'm referring to is the USS Batfish SS 310, indeed a Balao class sub like the Tiru. It didn't even enter my thoughts that there has been more than one Batfish
The Tiru SS 416, was more like the boat you are referring to I am guessing, They are or were called pig boats. They are all gone now, The Tiru was the last comissioned man-of-war in the Atlantic. I thought we sold her to the Turk's, but later heard she was made into razor blades as so many of our WWII surplus was. You had to respect a pig boat sailor, we would have lost WWII without them.
<Chuckles> More than one boat has carried the name. USS Batfish SSN 681, I only made one op run, I was TAD. So basically not only was I not part of the crew, I was a raisin non-qual puke non-member of the crew, temporary. LOL No movies for me! LOL
Thanks Dave
Looks awesome Kevin.... I've gotta find me a butcher so I can try that... pts.
Sorry for the late reply.
Hi All Here is what I'm smoking..WSM 275* with KBB & apple wood. Put it on at 2 after 2 hrs the IT is already at 138, kinda fast. Was thinking of pulling at145*IT dinner is 2 hrs away. What to do?
I also have 2 racks of St Louie that I put on at 1 hr before the roast.
Wife likes thin chops but there is a bone all the way on the bottom. Take a look and tell whats best to?
Thanks Dan
Thanks Mike,
Pull it at 145 and wrap and rest it till dinner time. It looks great!
Mike