Piggy Surf & Turf

Discussion in 'Pork' started by troutman, Sep 25, 2017.

  1. troutman

    troutman Meat Mopper SMF Premier Member

    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.

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    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 !  [​IMG][​IMG][​IMG][​IMG]


    HAPPY SMOKIN' YA'LL .......
  2. crazymoon

    crazymoon Master of the Pit SMF Premier Member

    TM, Nice smoke ,your meal looks delicious! point
    Last edited: Sep 25, 2017
  3. atomicsmoke

    atomicsmoke Master of the Pit OTBS Member

    Awesome dinner. Around here Coho is a treat. Is there a sauce on the salmon (first pic), or is it the albumin?
    If sauce, can you share details?
  4. troutman

    troutman Meat Mopper SMF Premier Member

    Just the albumin mixed with a little butter.  I sauced the serving with a dill/mayo/mustard reduction seasoned with a little Tony Chacheres.
  5. b-one

    b-one Smoking Guru OTBS Member

    Tasty looking meal!
  6. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    That is a fantastic looking meal!

    Point to you for making the carousel!

  7. tropics

    tropics Smoking Guru SMF Premier Member ★ Lifetime Premier ★

    Nice Combo for sure,I would have loved to see the cut pics 

  8. GaryHibbert

    GaryHibbert Smoking Guru OTBS Member ★ Lifetime Premier ★

    That looks downright delicious. Coho is my favorite salmon.

    Congrats on making the carousel.


  9. browneyesvictim

    browneyesvictim Smoking Fanatic ★ Lifetime Premier ★

    troutman- Outstanding! You obviously know how to handle a fish and a piggy cut like that! What you did there is perfect execution to me! At least for my tastes.

  10. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    The perfect meal for around here, pork for me, salmon for She Who Must Be Obeyed! Point!

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