Title: Meat and taters
Post by: Hofy on August 20, 2018, 04:24:59 PM
Post by: Hofy on August 20, 2018, 04:24:59 PM
Simple seared porkchop with prime rib rub, Crash hot taters.
(https://i.imgur.com/rDKivpp.jpg)
(https://i.imgur.com/rDKivpp.jpg)
Title: Re: Meat and taters
Post by: cigarman20 on August 21, 2018, 01:55:13 AM
Post by: cigarman20 on August 21, 2018, 01:55:13 AM
Funny, I haven't cooked a chop in... for-never. Just remember the dried out versions from my youth. This looks great and may be the nudge I need to get over it.
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Title: Re: Meat and taters
Post by: kettlebb on August 21, 2018, 02:24:33 AM
Post by: kettlebb on August 21, 2018, 02:24:33 AM
Quote from: cigarman20 on August 21, 2018, 01:55:13 AM
Funny, I haven't cooked a chop in... for-never. Just remember the dried out versions from my youth. This looks great and may be the nudge I need to get over it.
Sent from my iPhone using Weber Kettle Club (https://siteowners.tapatalk.com/byo/displayAndDownloadByoApp?rid=91018)
Since getting my Thermapen our chops and boneless skinless chicken is nice and juicy. I take my chops off the grill between 145-150 IT.
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Title: Re: Meat and taters
Post by: JEBIV on August 21, 2018, 02:30:50 AM
Post by: JEBIV on August 21, 2018, 02:30:50 AM
Awesome looking chop, there was a time when I feared the dried out chop like @kettlebb said temp is the key
Title: Re: Meat and taters
Post by: Hofy on August 21, 2018, 08:06:35 AM
Post by: Hofy on August 21, 2018, 08:06:35 AM
Yep, temp is key. Dont over cook pork chops and they are nice and juicy.
Title: Re: Meat and taters
Post by: bbqking01 on August 21, 2018, 10:30:13 AM
Post by: bbqking01 on August 21, 2018, 10:30:13 AM
All I have to say, is I went to a party one time. One of those bring your own meat things. All could afford was wimpy pork chops. These other people had t-bones, ny strip, ribeye, when it was time to eat, I would not have traded my spg pork chops for anything! Pork chops are wonderful. Yours looks delicious!!
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Sent from my LG-H932 using Weber Kettle Club mobile app (http://r.tapatalk.com/byo?rid=91018)
Title: Re: Meat and taters
Post by: cigarman20 on August 21, 2018, 02:34:52 PM
Post by: cigarman20 on August 21, 2018, 02:34:52 PM
I'm convinced. Therma-pen and a thick chop is on my radar.
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Title: Re: Meat and taters
Post by: SMOKE FREAK on August 26, 2018, 06:53:26 AM
Post by: SMOKE FREAK on August 26, 2018, 06:53:26 AM
Quote from: kettlebb on August 21, 2018, 02:24:33 AMQuote from: cigarman20 on August 21, 2018, 01:55:13 AM
Funny, I haven't cooked a chop in... for-never. Just remember the dried out versions from my youth. This looks great and may be the nudge I need to get over it.
Sent from my iPhone using Weber Kettle Club (https://siteowners.tapatalk.com/byo/displayAndDownloadByoApp?rid=91018)
Since getting my Thermapen our chops and boneless skinless chicken is nice and juicy. I take my chops off the grill between 145-150 IT.
Sent from my iPhone using Tapatalk
In addition to taking them off at the right temp a good brine will do wonders for pork chops...I rarely grill or smoke pork without brining first...
I'd like to here more about crash hot potatoes...Those look fantastic...
Title: Re: Meat and taters
Post by: Hofy on August 27, 2018, 08:28:31 PM
Post by: Hofy on August 27, 2018, 08:28:31 PM
Crash hots are so simple and so good. Take small baby red potatoes and boil or microwave until they are just getting tender, not too tender you want some firmness. Lay them out on a baking sheet and press them with a potato masher. Just once to kind of flatten them but leave them whole. Drizzle with olive oil or melted butter and season. Grill indirect for about 20 minutes. You want a nice browned crispy exterior and a light fluffy inside.
(https://i.imgur.com/wNhYdD7.jpg)
(https://i.imgur.com/wNhYdD7.jpg)
Title: Re: Meat and taters
Post by: qrczak1 on August 28, 2018, 11:28:43 PM
Post by: qrczak1 on August 28, 2018, 11:28:43 PM
Quote from: Hofy on August 27, 2018, 08:28:31 PMNever done it this way. I will give it a try soon. Thnx for the hint
Crash hots are so simple and so good. Take small baby red potatoes and boil or microwave until they are just getting tender, not too tender you want some firmness. Lay them out on a baking sheet and press them with a potato masher. Just once to kind of flatten them but leave them whole. Drizzle with olive oil or melted butter and season. Grill indirect for about 20 minutes. You want a nice browned crispy exterior and a light fluffy inside.
(https://i.imgur.com/wNhYdD7.jpg)
Title: Re: Meat and taters
Post by: randy on August 30, 2018, 03:07:33 PM
Post by: randy on August 30, 2018, 03:07:33 PM
Those taters are amazing!
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