Pork Chops and GaryS Beans
Since Miss Linda was coming home from her daughter’s place in Calgary on Friday, I was responsible for supper.
I took a vac sealed package of beautiful, thick cut loin chops out of the freezer to thaw. Once thawed, I left them to soak in a salt and water brine overnight. Since I had used high salt brine, I rinsed the chops and left them to soak in ice water for about 5 hours. Then a nice coating of my pork rub, and back into the fridge.
While the chops were soaking, I started making a batch of GaryS beans (with added pineapple chunks)—a real favorite at our house. As usual, I forgot to cut the chunks in half BEFORE I added them to the bean mixture. So, once again, I stood there scooping a can of pineapple chunks out of a pot of beans, bacon, onion, and sauce, one at a time and slicing them in half. Maybe next time, just for a nice change, I’ll remember.
I fired up the MES 30 and set the PID for 240*. While it was heating up, I filled one row of the AMNPS with Orange pellets and got it smoking nicely.
Then it was time to put the food in the MES and the AMNPS in the Mailbox.
Some TBS
I let the chops go, with full smoke, for 1¾ hours. Miss Linda had asked me to make them a little more medium as opposed to a nice bright pink. OK, no problem. I pulled the chops at an IT of 140* and brought them in for a 15 minute rest.
Then it was supper time. Gary’s Beans, pork chops, Jasmin rice, and a fresh out of the oven loaf of Honey Whole Wheat bread, followed up with a big slice of Miss Linda’s chocolate cake.
It was soooooo good, I just gorged myself. The chops, although done a bit more than I prefer, were fantastic—and made Miss Linda happy. Very moist and extremely tender—brining chops makes such a difference.
The cake was wonderful. Just a store bought cake mix, but with Miss Linda’s added touches (directions are just a guideline). Moist and so fluffy that it was hard to believe it started out life in a box.
All in all, I was real pleased with how everything turned out.
Thanks for looking.
Gary
