Experimenting tonight

[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"

[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]

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]

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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