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In Reply to: help for smoked pork chop recipe posted by mjay on September 12, 2013 at 14:18:06:
I found the following in the BBQ Forum Search engine.
Re: Smoked pork chop opinions please. (6/15/2003 7:50:48 PM by GregC)
I've had some excellent results using this method to smoke 3/4-1" thick pork chops. Soak the chops in a brine of 1qt water with 1/2c kosher salt, 1/4c sugar and 1/4c brown sugar in the frig overnight (6-8hrs). Rinse and return to frig until ready to cook. I smoke them at as low a temp as possible for a couple of hours. I baste with apple juice if needed to keep them from drying out. I finish them off on a charcoal grill.
The Chicago Pork Chop (5/1/2001 12:39:16 PM by drbbq)
I was looking for something to cook or finish on an outdoor grill at vending events, seems like a real good advertising thing but ribs are out because of my equipment. I considered pork cops on a stick but I was concerned about the erratic size and shape. I thought about making them myself but they'll still be erratic in appearance. Even when they all weigh the same, they won't look it. I decided to do a boneless pork chop sandwich. Serving it on a bun will hide the different looks. I put a little rub on halved boneless loins, smoked them to 140, chilled them, sliced them into chops, shrink wrapped and froze them. To finish I defrost, apply a ittle rub and grill until they're hot. They really are good, safe and easy in the field. I didn't have a good name until Qsis came up with the Chicago Pork Chop. Great idea. To be authentic I'll need to serve them with grilled onions but that will add to the aroma and appearance of the outside grill. Thanks Lee, I hope we're right because there's 497 of them in my freezer. They'll debut in Danville, Virginia May 18-20.
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