- Aug 27, 2008
- 5,170
- 409
I did a cold water thaw on this 3lb-10oz pack of vac-sealed chops for a hour or so to add to a cut-up chicken I was doing tonight. These are some nice thick cuts, at about 1-1/8" thickness. I just had to try some smoked/seared bone-in after doing boneless chops a while back. Bone-in always has a much better flavor and texture.
Cajun and Lemon-Pepper are the seasonings of choice:
Just into the Cherry Smoke with the chicken pieces:
I wanted to try a lighter smoke on some chops just out of curiousity and this will work out fine with the chicken needing to be seared just about now, too. After 45 minutes into the smoke, it's time for searing:
Ready for dinner:
That shorter smoke of cherry was just about right for this round...nice and smooth...it almost tastes sweet, if that's possible.
Thanks for peekin' everyone!
Eric
Cajun and Lemon-Pepper are the seasonings of choice:
Just into the Cherry Smoke with the chicken pieces:
I wanted to try a lighter smoke on some chops just out of curiousity and this will work out fine with the chicken needing to be seared just about now, too. After 45 minutes into the smoke, it's time for searing:
Ready for dinner:
That shorter smoke of cherry was just about right for this round...nice and smooth...it almost tastes sweet, if that's possible.
Thanks for peekin' everyone!
Eric