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Experimenting tonight

Started by techdavis, July 02, 2019, 09:21:30 AM

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techdavis

Trying a couple of different things. Thick cut bone in pork chops, one with rub, one with Lawry's and pepper, topped with slices of beefsteak tomatoes (a friend told me to try it, supposed to be really good) stuffed mushrooms with cream cheese, surimi and bread crumbs (real crab wasn't available today). No recipe, just a "let's see if this works"




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techdavis

And the final product



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techdavis

How were they? Look at the juiciness of these chops!


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Dc_smoke309

Woah! That looks pretty damn good


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techdavis

The tomato added a little something while cooking, as their juices basted the meat. I put them on the grates for a few seconds just to mark them a little at the end. They were absolutely delicious. The pork was incredible. Which one was best?

Yep. Exactly. Both were amazing.

The mushrooms were good, not great. But they were just cream cheese, mushroom stems, imitation crab, bread crumbs and old bay, and a little Parmesan on top. Would be way better with real crab and maybe some scallions and celery. Still, pretty good.

Overall, this is a delicious meal, with very little work and less than an hour total time.

techdavis

Oh, and yes, do the beefsteak tomato slices! Really, really good.


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JEBIV

I call that experiment "SUCCESS"
Seeking a Black Sequoia I know I know, I'd settle for just the tabbed no leg grill

griz400

Looks real nice ... put a thermometer in em, 145 is done by usda, i let my pork ride to 155, the old standard .. i alwaqys grill my internal temp for the most juicy stuff off the grill ... here is what I call griz/s pork rub
This is my favorite pork / rib rub, This is what we probably use 95 percent of the time

1 Cup brown sugar

1/2 Cup paprika

2 Tablespoons black pepper

2 Tablespoons salt

2 Tablespoons garlic powder

2 Tablespoons onion powder

1 Teaspoon cayenne pepper

Tablespoons chili powder

This will make you a fairly good size batch, it's pretty simple, and we store unused in a plastic container .. in the cupboard

i use this on pork butts, ribs, chops, real good on loins ...  also  when i smoke venison

techdavis

Quote from: griz400 on July 02, 2019, 01:30:05 PM
Looks real nice ... put a thermometer in em, 145 is done by usda, i let my pork ride to 155, the old standard .. i alwaqys grill my internal temp for the most juicy stuff off the grill ... here is what I call griz/s pork rub
This is my favorite pork / rib rub, This is what we probably use 95 percent of the time

1 Cup brown sugar

1/2 Cup paprika

2 Tablespoons black pepper

2 Tablespoons salt

2 Tablespoons garlic powder

2 Tablespoons onion powder

1 Teaspoon cayenne pepper

Tablespoons chili powder

This will make you a fairly good size batch, it's pretty simple, and we store unused in a plastic container .. in the cupboard

i use this on pork butts, ribs, chops, real good on loins ...  also  when i smoke venison

I used a thermometer, and pulled at 135 to sear. Final temp was closer to 160 after the sear, used my Thermopop to check them. Didn't want them to dry out.

Your rub sounds really good. It has a bit more sugar than I usually do - I usually use a riff off Mike Mill's Magic Dust.


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pancho2017

Dam bro that looks amazing! I'm gonna try the beefsteak tomatoes next time we do chops.

I get my chops at Kroger they already have Fat Boy rub on them and typically it's buy one pack get a pack free so they come out less than $2 each.

cookingjnj

Those look outstanding tech.  Did you brine your chops at all?

HoosierKettle

Looks awesome!  I prefer a 155ish chop as well.


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techdavis


Quote from: cookingjnj on July 02, 2019, 03:04:24 PM
Those look outstanding tech.  Did you brine your chops at all?

Nope, I picked them up at the store on my way home from work. Lit the charcoal, then prepped the chops and mushrooms. They sat maybe 10 minutes with seasoning on them before the grill.


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