Master of the Pit
SMF Premier Member
- Aug 3, 2015
Thanks David .That is just beautiful and I could eat that a lot, and fresh rolls also.
I do breaded pork steaks on the kettle . Should be a thread on them here somewhere .Schnitzel recipes I have
the last 2 weeks to see which way to go and how I want to proceed.
Trying to do in the smoker.
Thanks Jed . Appreciate the comment .Wow chop! That is a killer plate executed perfectly!
Sound great .For our “first” pre deployment wedding we had Schnitzel for the rehearsal diner.
Nice!!!!!!!bill ace 350 inspired me when I saw his German themed pork plate the other day . Still has my mouth watering .
I had a whole boneless pork loin that I needed to do something with . I cut a 3 pound hunk out and got it cured up to go into a Umai bag in a couple weeks .
Then double cut some chops with the rest . Decided to butterfly them . Seasoned the up with some Canadian steak and vac sealed for the fridge .
Here's the basics of how it went . Cut the chops earlier in the week .
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Vac'd and in the fridge for about 3 days .
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I had some dough in the fridge from an old family recipe that Ryan and myself have been
" De-coding " I think we have it figured out .
Baked up another batch .
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As I kept thinking about Bills pork plate , I got to thinking about Schnitzel .
Got the chops out to warm up on the counter . I just left them in the vac bag
and pounded them as this as I could , right in the bag .
Basic 3 stage breading . Flour , egg , then Panko .
Then into a 1940's or 50's Wagner Sidney 0 That came from my Grandma .
I ate plenty of chops from this when I was a kid .
Enough oil in the pan so the chops float .
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All 3 fried up and on a rack to drain and stay crisp .
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I didn't have any potatoes , so opted for some mushroom rice .
Knorr's brand , and roasted some carrots in the oven .
Squeeze of lemon on the chop . Don't skip the lemon .
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Chop was really tender . That long dry brine under vacuum works good .
Coating stuck good too . Nice and crispy .
That skillet I used is like glass . Cleans up nice .
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Thanks for lookin .
Chris and I have talked about this before , about most things can be duplicated for the smoker. I will look yours upThanks David .
I do breaded pork steaks on the kettle . Should be a thread on them here somewhere .
Chris gmc2003 does something similar .
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I can't find the pork chops I've done, but here is some chicken parmesan that was done on the kettle.Chris and I have talked about this before , about most things can be duplicated for the smoker. I will look yours up
Thanks Bill .Nice!!!!!!!
Ryan , the lemon was really good on it . Gravy is always good though .Awesome job! It looks delicious!
That's a recipe from another members Family . We're doing some test runs from how it was written down . Just about got it figured out . Stay tuned .Rolls look great too. Gotta recipe for them you could share?
Thank you sir .Man oh man Chop those are just perfect!
I have both of the pans that my Mom cooked in when I was a kid , and my Grandma before her . The smaller one is a 1940's Lodge #8 . This is right after I redid them .Oh and that CI pan is a beautiful pan!!!
It was a great meal . I need to put it into the rotation . Nice change of pace .Rich, those chops? Fantastic!! That bread is right there, as well! Right up my alley...
Just a bit thinner would have been perfect , but still really good . I left the fat cap on them , made for a nice crispy edge .Dang Rich! I love schnitzel. Yours looks amazing!
JC in GBI do miss that beer.
Thanks bud .That schnitzel is the schizznits! Great cook!
Lol . Yup it was all good . It's funny how it seems like the older cast iron cooks better than the newer stuff .Great looking schnitzel vom schwein. Those rolls don't have any stink on'em either!
You bet . Thanks for lookin .That looks like my kind of meal, thanks for sharing the inspiration!