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Author Topic: Meat and taters  (Read 1440 times)

Hofy

  • WKC Brave
  • Posts: 403
Meat and taters
« on: August 20, 2018, 04:24:59 PM »
Simple seared porkchop with prime rib rub,  Crash hot taters.

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EE Kettle, 1974 JBK-360 Key Lime "The Fairway" , DR Genesis Gold

cigarman20

  • WKC Ranger
  • Posts: 706
Re: Meat and taters
« Reply #1 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
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kettlebb

  • WKC Ambassador
  • Posts: 5968
Re: Meat and taters
« Reply #2 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

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
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JEBIV

  • WKC Ambassador
  • Posts: 10688
Re: Meat and taters
« Reply #3 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
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Hofy

  • WKC Brave
  • Posts: 403
Re: Meat and taters
« Reply #4 on: August 21, 2018, 08:06:35 AM »
Yep, temp is key.  Dont over cook pork chops and they are nice and juicy.
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EE Kettle, 1974 JBK-360 Key Lime "The Fairway" , DR Genesis Gold

bbqking01

  • WKC Ranger
  • Posts: 1620
Re: Meat and taters
« Reply #5 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!!

Sent from my LG-H932 using Weber Kettle Club mobile app

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cigarman20

  • WKC Ranger
  • Posts: 706
Re: Meat and taters
« Reply #6 on: August 21, 2018, 02:34:52 PM »
I'm convinced. Therma-pen and a thick chop is on my radar.


Sent from my iPhone using Weber Kettle Club
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SMOKE FREAK

  • WKC Ranger
  • Posts: 1115
Re: Meat and taters
« Reply #7 on: August 26, 2018, 06:53:26 AM »
Quote from: 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

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...
« Last Edit: August 26, 2018, 06:55:03 AM by SMOKE FREAK »
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Hofy

  • WKC Brave
  • Posts: 403
Re: Meat and taters
« Reply #8 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.

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EE Kettle, 1974 JBK-360 Key Lime "The Fairway" , DR Genesis Gold

qrczak1

  • WKC Ranger
  • Posts: 649
Re: Meat and taters
« Reply #9 on: August 28, 2018, 11:28:43 PM »
Quote from: 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.


Never done it this way. I will give it a try soon. Thnx for the hint[emoji106][emoji106][emoji106]
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randy

  • WKC Ranger
  • Posts: 680
Re: Meat and taters
« Reply #10 on: August 30, 2018, 03:07:33 PM »
Those taters are amazing!


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