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View Full Version : BBQ Brethren "Pork Chop" Throwdown!


bigabyte
02-19-2010, 10:04 AM
Our new category is...

"Pork Chops!"
http://www.lasplash.com/uploads/1/blue-kurobota-pork-chop.jpg
Photo from L.A. Splash review of Blue on Blue restaurant (http://www.lasplash.com/publish/Los_Angeles_Restaurant_Reviews_123/blue_on_blue_-_Restaurant_-_Beverly_Hills.php)

...as chosen by Brewmaster, the winner of the Super Bowl Party Food Throwdown (http://www.bbq-brethren.com/forum/showthread.php?t=78381)!

Here is the NEW AND IMPROVED simple and unchanging list of rules for the BBQ Brethren Throwdown...

1. The dish must be Grilled or Smoked during the cooking process, or feature Grilled or Smoked ingredients in a prominent manner.
2. Entries must be cooked during the current throwdown period ( 2/19 - 2/28 ).
3. All pics (any number) must be submitted by Midnight Central Time on the night of 2/28.
4. Only one picture from one dish will be used for voting, so please specify which one you want used, otherwise I will choose and my decision will be final.
5. If you have any problems with any of the entries, believing them not to be qualified for any reason, please use the ***VOTE*** thread and exercise your power of voting against those entries. Any complaints posted in any Throwdown thread, or directed to me via any other means will be ignored.
6. By posting your photos, you are granting consent for your photo to be reused for other BBQ Brethren Throwdown related postings or materials.
7. Any joke photos, or photos of past creations you wish to show off must have a disclaimer stating that the photo is not intended to be included in the Vote thread.
8. Only the image from the original post by the person entering the dish will be used in the Vote thread. Any further postings of the same photo by the same person, or by others will not be used.

The voting will begin Monday 3/1 after I submit the "Vote" thread and will run through Friday 3/5. All votes will be public.

Don't forget, you can still enter the Surf and Turf (http://www.bbq-brethren.com/forum/showthread.php?t=78240) Throwdown until Sunday night 2/21 by midnight Central time.

Our next category will be decided by the winner of the Sandwiches Throwdown (http://www.bbq-brethren.com/forum/showthread.php?t=78428)!

Best of luck and even better eats to all!

smknhotmama
02-19-2010, 10:12 AM
Oh...maybe I'll add a couple chops to my weekend cook!!!

SmokinAussie
02-19-2010, 04:44 PM
Ooooh Goody. Chops for dinner this week!

Brewmaster
02-20-2010, 09:49 PM
I guess I will start this off since I picked the category.

This is a Smoked Pork Chop with Cheese Ravioli in a Portabella Cream Sauce and Steamed Broccoli.

I cut these from a whole boneless pork loin and brined them for 3 hours in TQ. Then grilled them at about 300 over pecan wood.

http://i74.photobucket.com/albums/i266/ngrodeon/Pork%20Chop/GrillChop.jpg

http://i74.photobucket.com/albums/i266/ngrodeon/Pork%20Chop/PlateChop.jpg

http://i74.photobucket.com/albums/i266/ngrodeon/Pork%20Chop/ForkChop.jpg

Cheers,
Nate

Gore
02-20-2010, 10:16 PM
Nate, there are three winning pictures there! How can you possibly pick just one?
Absolutely gorgeous!

Smokin'Ron
02-20-2010, 10:33 PM
My Chop Pick...

Wife's homemade taters, Corn on the Cob, Smoked and glazed chop.

bigabyte
02-20-2010, 11:54 PM
Wow! With these two to start, this could become a legendary Throwdown!:cool:

Gore
02-21-2010, 12:16 AM
Corn on the cob? You're growing corn on the cob in Ohio already? :shock:

That looks really nice too.

Smokin'Ron
02-21-2010, 07:27 AM
Corn on the cob? You're growing corn on the cob in Ohio already? :shock:

That looks really nice too.

Had some frozen in husk from a farmers market last summer, just soaked and tossed on the grill. It was as good as the day we got it. Unfortunately, was the last 2 we had.

SmokinAussie
02-21-2010, 08:46 AM
Wo Wo Wo Whoooooa..

If it's a chop, It's gotta have a BONE... Am I right Farkers, or is this just another cultural misunderstanding???? Anyone?

bigabyte
02-21-2010, 08:55 AM
This may help.

http://www.5min.com/Video/Learn-about-The-Different-Cuts-Of-Pork-Chops-110714462

River City Smokehouse
02-21-2010, 11:46 AM
Wo Wo Wo Whoooooa..

If it's a chop, It's gotta have a BONE... Am I right Farkers, or is this just another cultural misunderstanding???? Anyone?
A chop doesn't have to be bone-in.

LT72884
02-21-2010, 11:51 AM
FIDDLE STIX.. thats what i made last night for dinner. Oh well. maybe ill make em tonight again. Question for you. Is rotisserie loin chops ok?

Gore
02-21-2010, 01:03 PM
Wo Wo Wo Whoooooa..

If it's a chop, It's gotta have a BONE... Am I right Farkers, or is this just another cultural misunderstanding???? Anyone?

A chop doesn't have to be bone-in.

I think this is another cultural thing. Twenty years ago, I'd have agreed that a chop needed a bone. I'd also have expected my chicken to have bones too! Now, boneless chops are extremely common and of course there's butterfly chops. One of the exciting things about these throwdowns is to see how people bend the definitions and think outside the box.

Again, everyone has their own definitions. Some will reward you for being creative, others will penalize you. It's all part of the fun and games.

SmokinAussie
02-21-2010, 06:21 PM
This may help.

http://www.5min.com/Video/Learn-about-The-Different-Cuts-Of-Pork-Chops-110714462

Hey Chris, Thanks for the video. Looks like another case of regional differences. A boneless chop is a steak. We have "butterfly steaks", not butterfly chops etc. Just a "naming" thing.

Cheers!

Bill

deguerre
02-21-2010, 06:25 PM
Hey Chris, Thanks for the video. Looks like another case of regional differences. A boneless chop is a steak. We have "butterfly steaks", not butterfly chops etc. Just a "naming" thing.

Cheers!

Bill
Growing up I didn't think you could have them any way other than fried. It's a Southern thang.:biggrin:

bigabyte
02-21-2010, 06:39 PM
I don't think there is anything wrong with people feeling a chop needs a bone. It's up to the voters ultimately. I personally am lenient enough because I have seen "boneless chops" for sale at the store. It's a personal call ultimately, but you may want to consider being lenient if you feel it is not a chop because people can go to the store, ask for a chop from the butcher, and very well possibly wind up walking away with a boneless chop (at least here in the States anyway).

Funny thing is, there is no distinction in beef for a steak with bone, and one without (ribeye for example). It's just a steak either way. That's probably why the boneless pork ones are still called chops, because that is what people are used to calling them. Nobody has ever called a beef ribeye steak with bone a "chop" (at least not that I've heard). It may also be a way to keep people from confusing pork shoulder blade steaks from "chops", by naming anything sliced off the loin a "Chop". Then again...I think I saw some Blade Chops for sale once...

Ugh, my head is spinning now:confused:

landarc
02-21-2010, 07:00 PM
I was told that, technically, a steak is without a bone, a chop is with a bone for beef, pork or lamb. I don't care really, as nobody else knows what it all means. Just like I was told a rib steak is a boneless cut, the rib chop is bone-in and a ribeye is the eye of the rib steak, minus the undesirable fatty flap. I thought, who the heck considers the fatty flap of meat undesirable?

Gore
02-21-2010, 07:08 PM
I don't think there is anything wrong with people feeling a chop needs a bone. It's up to the voters ultimately. I personally am lenient enough because I have seen "boneless chops" for sale at the store. It's a personal call ultimately, but you may want to consider being lenient if you feel it is not a chop because people can go to the store, ask for a chop from the butcher, and very well possibly wind up walking away with a boneless chop (at least here in the States anyway).

Funny thing is, there is no distinction in beef for a steak with bone, and one without (ribeye for example). It's just a steak either way. That's probably why the boneless pork ones are still called chops, because that is what people are used to calling them. Nobody has ever called a beef ribeye steak with bone a "chop" (at least not that I've heard). It may also be a way to keep people from confusing pork shoulder blade steaks from "chops", by naming anything sliced off the loin a "Chop". Then again...I think I saw some Blade Chops for sale once...

Ugh, my head is spinning now:confused:

I was told that, technically, a steak is without a bone, a chop is with a bone for beef, pork or lamb. I don't care really, as nobody else knows what it all means. Just like I was told a rib steak is a boneless cut, the rib chop is bone-in and a ribeye is the eye of the rib steak, minus the undesirable fatty flap. I thought, who the heck considers the fatty flap of meat undesirable?

Got it, so basically getting past all that technical jargon, sounds like we're all agreed that it's gotta be ... pork! Bacon chops could be on the menu, KnucklHed! :biggrin:

bigabyte
02-21-2010, 08:06 PM
B-b-b-b-b-b-b-b-b-b-bacon chops???

I want some of those!:cool:

Gore
02-21-2010, 08:38 PM
B-b-b-b-b-b-b-b-b-b-bacon chops???

I want some of those!:cool:

Yeah, just like you wanted eggplant pot pie! You think Master and I are going to fall for that again?

Charcoalloungers
02-21-2010, 10:32 PM
Chop off the wsm, twice baked potato and grilled shrimp scampi

bigabyte
02-21-2010, 10:35 PM
Now I'm hungry again!:cool:

Cracklin Jeorge
02-21-2010, 10:45 PM
For your consideration.
Pear Glazed Pork Chop with grilled peaches, broccoli, and fresh corn salsa.
http://i459.photobucket.com/albums/qq317/Cracklin_Jeorge/ChopPlate_1.jpg
http://i459.photobucket.com/albums/qq317/Cracklin_Jeorge/ChopPlate_2.jpg
Please use the second pic as my entry.
Thanks You.

landarc
02-22-2010, 12:33 AM
No, no, no, you do not just wander in here and say 'bacon chops' and then wander off. You need to produce bacon chops now.

SmokinAussie
02-22-2010, 01:31 AM
No, no, no, you do not just wander in here and say 'bacon chops' and then wander off. You need to produce bacon chops now.

I can do that... hang on, I've got to go home and take the pic.... Still at work. Great Idea Gore!!!!! You and your Master are freaking geniouseseses.

CHeers!

Bill

SmokinAussie
02-22-2010, 02:26 AM
Here you go... Here's my Bacon Chop!


http://i959.photobucket.com/albums/ae78/SmokinAussie/Misc/DSC_0049.jpg?t=1266823407

8-)8-)8-)8-)

bigabyte
02-22-2010, 08:12 AM
It's boneless even!:cool: So you could butterfly it and stuff it with....
.
.
.
.
.
.
.
.
BACON!!!

deguerre
02-22-2010, 09:38 AM
It's boneless even!:cool: So you could butterfly it and stuff it with....
.
.
.
.
.
.
.
.
BACON!!!
Insane, but I LIKE it.

jagardn
02-22-2010, 11:48 AM
Marinated a Center Cut Pork Chop in Cabernet, garlic, rosemary, then sprinkled with my GrillzAll Seasoning, and some Plain ole brown rice with Mrs Dash and salt on the side.

http://primogrillforum.com/gallery/data/506/IMG_3710_Center_Cut_Pork_Chop_and_Brown_Rice.JPG

landarc
02-22-2010, 02:06 PM
Here you go... Here's my Bacon Chop!


http://i959.photobucket.com/albums/ae78/SmokinAussie/Misc/DSC_0049.jpg?t=1266823407

8-)8-)8-)8-)

It's boneless even!:cool: So you could butterfly it and stuff it with....
.
.
.
.
.
.
.
.
BACON!!!
I was thinking eggplant.

bigabyte
02-22-2010, 02:23 PM
I was thinking eggplant.
Hey, you might be onto something!:cool: Check out this Eggplant Bacon!
http://www.rawsimple.com/2009/05/everydayraw/

Gore
02-22-2010, 08:13 PM
Hey, you might be onto something!:cool: Check out this Eggplant Bacon!
http://www.rawsimple.com/2009/05/everydayraw/

That's nice Chris, but you know, if they said that "it tastes just like real bacon," I would've laughed. If they said it tastes good, I could believe that, afterall, I like eggplant. However, they conclude saying, it has "interesting flavor and texture. Eggplant bacon is [a] healthy and interesting garnish to add to your raw pantry!"

Now the very last thing I want anybody to say about my food is that it has "interesting flavor and texture." Heck, even my kids know that when I tell them to eat it because it is "healthy and interesting," it means they better hope the dessert will take the flavor out of their mouths! :icon_sick

I think it is safe to say, "Everybody, stand back! That link is RADIOACTIVE! :shock:

jagardn
02-22-2010, 08:31 PM
Now the very last thing I want anybody to say about my food is that it has "interesting flavor and texture." Heck, even my kids know that when I tell them to eat it because it is "healthy and interesting," it means they better hope the dessert will take the flavor out of their mouths! :icon_sick

My wife is a vegetarian, she made some similar version of "Facon", she even thought it was gross!:lol:

bigabyte
02-22-2010, 09:19 PM
I've actually made that stuff before. It's gross. I made it shortly after getting my Excalibur dehydrator and was scouring for dried food stuff recipes. I threw it out. This is how I knew to look it up when eggplant was suggest in reference to a bacon comment.

frankenswine
02-22-2010, 09:23 PM
I guess I will try throwing my hat in the ring for this one. Did grilled pork chop with mushroom rissoto and wilted spinach.

http://i268.photobucket.com/albums/jj30/fmartin3211/porkchops004.jpg

http://i268.photobucket.com/albums/jj30/fmartin3211/porkchops006.jpg

Moose
02-22-2010, 10:24 PM
Here's my entry - bone in loin chops:

http://i980.photobucket.com/albums/ae286/Pashn8one/IMG_0073.jpg

Desert Dweller
02-22-2010, 10:44 PM
Mighty tasty.

SmokinAussie
02-23-2010, 01:20 AM
Way to go.... 2 good bone in Chops... Yummy!

smknhotmama
02-23-2010, 09:45 AM
Marinated a Center Cut Pork Chop in Cabernet, garlic, rosemary, then sprinkled with my GrillzAll Seasoning, and some Plain ole brown rice with Mrs Dash and salt on the side.

http://primogrillforum.com/gallery/data/506/IMG_3710_Center_Cut_Pork_Chop_and_Brown_Rice.JPG


Hey Jeff- that's my wedding pattern (I think)...nice looing meat BTW.

smknhotmama
02-23-2010, 10:13 AM
As far as the bone in/out discussion...I sent John to the store for chops, he came home with a buterfly cut and asked me to stuff it, so that's what I'll do!

Desert Dweller
02-23-2010, 10:18 AM
As far as the bone in/out discussion...I sent John to the store for chops, he came home with a buterfly cut and asked me to stuff it, so that's what I'll do!

I suspect that is one of the reasons for my last divorce; Telling the other one to stuff it... :mrgreen::rolleyes::icon_blush:

bigabyte
02-23-2010, 10:25 AM
I'm just not going to say anything.:lol:

smknhotmama
02-23-2010, 10:28 AM
:redface:
Well he loves to eat my cooking so I can only assume he meant that in the most loving sweet way possible....at least he better have!:icon_devil

schellter
02-23-2010, 11:44 AM
Wo Wo Wo Whoooooa..

If it's a chop, It's gotta have a BONE... Am I right Farkers, or is this just another cultural misunderstanding???? Anyone?

Yup, no bone = pork nugget.

smknhotmama
02-23-2010, 12:01 PM
Yup, no bone = pork nugget.

If that's the case then I'm grilling up some stuffed pork nuggets tonight!
Anyone have any honey mustard for dipping???

Phubar
02-23-2010, 12:12 PM
As far as the bone in/out discussion he asked me to stuff it, so that's what I'll do!



*innocent whistling mod*

bigabyte
02-23-2010, 12:19 PM
*innocent whistling mod*
Yeah, I didn't want to say anything about her hubbies request about her loins either.:biggrin:

jagardn
02-23-2010, 12:27 PM
Hey Jeff- that's my wedding pattern (I think)...nice looing meat BTW.

I bought them at a pawn shop in Virginia.:lol:
Man, my wife doesn't even complement my meat anymore...thx.:icon_devil:lol:

smknhotmama
02-23-2010, 12:35 PM
I bought them at a pawn shop in Virginia.:lol:
Man, my wife doesn't even complement my meat anymore...thx.:icon_devil:lol:


LMAO...I think my hubby pawned my wedding china???

smknhotmama
02-23-2010, 12:45 PM
*innocent whistling mod*


Herbert...I would have missed that had you not busted yourself in the penalty box!

I'll let you know when I figure out your true punishment....:icon_devil

bigabyte
02-23-2010, 05:04 PM
Pork Chops sure can tame the beast!:smile:

Iowa Cut Boneless Loin Chop with Grilled Green Beans.

http://i219.photobucket.com/albums/cc150/bigabyte/Pork_Chops/med_ChopServed.jpg

smknhotmama
02-23-2010, 05:41 PM
That sure is a purdy pork nugget ya got thar!

landarc
02-23-2010, 06:02 PM
Oh no, Chris has entered, if Gore enters, who do I vote for?

bigabyte
02-23-2010, 06:06 PM
Most people that post pron here are so far out of my league, I'm actually just hoping to pad my lead in the Zero's Club!:biggrin:

Cracklin Jeorge
02-23-2010, 06:17 PM
Most people that post pron here are so far out of my league, I'm actually just hoping to pad my lead in the Zero's Club!:biggrin:

Chris, I think that one's gonna get some votes.

Gore
02-23-2010, 06:22 PM
Most people that post pron here are so far out of my league, I'm actually just hoping to pad my lead in the Zero's Club!:biggrin:

Chris, I think that one's gonna get some votes.

Yeah, it's also not blue! I see you got your camera fixed. That looks really good. We might just kick you out of Zero's! How long's it been since you renewed your membership?

bigabyte
02-23-2010, 06:26 PM
I found an option called "Auto Correct". Other than that, it's the same skill set and equipment as all the others before.

dudz
02-23-2010, 06:48 PM
Oh no, Chris has entered, if Gore enters, who do I vote for?

I dont know..but gore does turn out some good looking grub

Car Wash Mike
02-23-2010, 08:19 PM
What goes better with chops than apples?
Carmelized a few.
http://img.photobucket.com/albums/v606/mjm1000/PORK/008-2.jpg
Bought some thick cut and stuffed them.
http://img.photobucket.com/albums/v606/mjm1000/PORK/011-1.jpg
Added pineapple head for rub and smoked at 250 indirect.
http://img.photobucket.com/albums/v606/mjm1000/PORK/012.jpg

Finished. Added some shaved apple for a topping. My turn in pic. :)
http://img.photobucket.com/albums/v606/mjm1000/PORK/013-1.jpg

Westexbbq
02-23-2010, 09:58 PM
Too bad Li'l Abner isn't a member.
(Maybe he's a lurker out there?)
Absolutely delicious pr0n, gonna be another tough one to decide.

Gore
02-23-2010, 10:50 PM
Oh no, Chris has entered, if Gore enters, who do I vote for?

I dont know..but gore does turn out some good looking grub

Thanks, but I'm not even sure what bacon chops are. I think I might have to talk to Master. These entries look even better than surf 'n turf.

Buster Dog BBQ
02-23-2010, 10:53 PM
Thanks, but I'm not even sure what bacon chops are. I think I might have to talk to Master. These entries look even better than surf 'n turf.
Gore, I am attending baconfest this weekend. I will see if I can find bacon chops for you.

Gore
02-23-2010, 10:59 PM
Gore, I am attending baconfest this weekend. I will see if I can find bacon chops for you.

Thanks!
Post them by Saturday! I need time to cook. Also heard we're getting another 5" Thursday, so the city will probably shut down for another week :shock:

Buster Dog BBQ
02-24-2010, 08:10 AM
well, the thing is Saturday from 10-4 so you might be on your own.

Phubar
02-24-2010, 08:44 AM
Most people that post pron here are so far out of my league, I'm actually just hoping to pad my lead in the Zero's Club!:biggrin:


You know I have to battle you right?
I'm taking this "Zero" thing very serious as you know.:wink:
En garde mon amis!


Nice chop BTW Big Chris!

Phubar
02-24-2010, 08:46 AM
Herbert...I would have missed that had you not busted yourself in the penalty box!

I'll let you know when I figure out your true punishment....:icon_devil



Oh yeah Mama....can't wait what the verdict is!!!:twisted:

deguerre
02-24-2010, 08:52 AM
Too bad Li'l Abner isn't a member.
(Maybe he's a lurker out there?)
Absolutely delicious pr0n, gonna be another tough one to decide.
Anyone for some Shmoo chops?

bigabyte
02-24-2010, 09:56 AM
You know I have to battle you right?
I'm taking this "Zero" thing very serious as you know.:wink:
En garde mon amis!

BONZAI!!!

http://bshistorian.files.wordpress.com/2009/08/shot-down.jpg

smknhotmama
02-24-2010, 08:37 PM
Here's my entry...

jagardn
02-24-2010, 09:27 PM
Looks great Shawn!!:eusa_clap

EatRBBQ
02-24-2010, 09:50 PM
I'll throw my hat in the ring too.

Smoked then grilled Bone in Rib chop served with grilled jalepeno and pablano stuffed with cheese, apples, onions, and grilled tomatillos.

bigabyte
02-24-2010, 10:22 PM
Very nice entries!:cool:

EatRBBQ
02-26-2010, 10:48 AM
Bumped for people's weekend menu ideas

MikeR
02-27-2010, 07:51 PM
Here is my entry for your consideration- Grilled pork chop and pineapple with an orange marmalade and yogurt dressing- Please use the second picture-

http://i811.photobucket.com/albums/zz35/chief-222/DSCF3077.jpg

http://i811.photobucket.com/albums/zz35/chief-222/DSCF3082.jpg

Bluesman
02-27-2010, 08:07 PM
Here's my entrie:

Center cup chops, brined for 2 hours, doused with rub for an overnight rest and then smoked at 250* over some apple wood

Baby reds partial sliced, stuffed with green onions, garlic, salt and pepper, grilled foiled with some EVOO

Grilled tomatoes, brushed with sauteed green onions, garlic and EVOO, flipped and topped with provolone cheese, melted and garnished with some sweat basil

Home made apple pie. Crust made with lard and pie stuffed with 3# of MacIntosh apples.

Meal was outstanding. Please use this pic.

Gore
02-28-2010, 11:33 AM
We interrupt this thread to bring you a special installment of "Cooking with the Master." And now, here ... is the Master!

Master: Ladies, Gentlemen, Gooood Eevening! And welcome to "Cooking with the Master," a show about cooking. I ... am the Master! I am here with my sous-chef Gore to discuss the preparation and cooking of the pork chop. A little background: In a widespread conspiracy, pork producers altered their product, making it leaner and tougher ... like that of shoes, though with slightly less flavor. When I played with my junior chemistry set I remember dining on succulent pork like this:

http://mybbq.net/forum/userpix/57_iberico_005_Small_1.jpg

Master: Alas, that time is almost forgotten. Our colleague Don Marco had to travel thousands of miles to obtain this specimen. Like the poultry suppliers who learned to breed and sell the boneless chicken, pork manufacturers now do the same, selling boneless pork nuggets. One example of these dry tasteless nuggets is shown here:

http://i219.photobucket.com/albums/cc150/bigabyte/Pork_Chops/med_ChopServed.jpg

Master: Gore! Stop salivating on the video equipment.

I (Gore): Sorry Master, I suddenly became very hungry. I will try to eat an extra lunch tomorrow.

Master: To continue, I will explain how to make such pucks palatable. I know there exists controversy to use bone in or bone out. The bones contain the most flavorful meat and it is essential to include the bone to make the chop. However, I have developed a revolutionary technique to infuse this flavor throughout the entire chop and not within just one small bite. The method requires that these bones be removed. Gore, have the bones been removed from the loin?

I (Gore): Yes, Master.

Master: Gore have the bones been seasoned and cooked?

I (Gore): Here are the pictures, Master.

http://i613.photobucket.com/albums/tt211/gvideen/pork%20chop/IMG_4932.jpg

Master: As you can see, while those rubbed and sauced are still waiting for the sauce to thicken, the one with the Korean Kalbi marinade is being pulled:

http://i613.photobucket.com/albums/tt211/gvideen/pork%20chop/IMG_4936.jpg

Master: Gore, have the nuggets been prepared?

I (Gore): They have my Master.

http://i613.photobucket.com/albums/tt211/gvideen/pork%20chop/IMG_4942.jpg

Master: Gore, have you prepared the stuffing with the vital ingredient, a chocolate stout!

I (Gore): I have Master!

http://i613.photobucket.com/albums/tt211/gvideen/pork%20chop/IMG_4944.jpg

Master: Gore have the bones been prepared to turn these tasteless nuggets back into chops?

I (Gore): They have, Master.

http://i613.photobucket.com/albums/tt211/gvideen/pork%20chop/IMG_4940.jpg

Master: Gore, demonstrate to the audience how to stuff the loins with the bones and sausage, thus creating a new hybrid pork chop!

I (Gore): Certainly, Master!

http://i613.photobucket.com/albums/tt211/gvideen/pork%20chop/IMG_4945.jpg

Master: As a fait accompli, demonstrate the bacon weave to keep the stuffing tidy, and show the audience the chops after they have been both smoked and finally grilled. The bacon and sausage keep the chop moist and the bone puts the flavor in the heart of the chop where it can disperse throughout the meat. It is a triumph of BBQ Science!

I (Gore): Yes, Master.

http://i613.photobucket.com/albums/tt211/gvideen/pork%20chop/IMG_4975-1.jpg

Master: I would have thought that a healthy serving should have satisfied the hungriest laboratory assistants.

I (Gore): Sorry Master.

http://i613.photobucket.com/albums/tt211/gvideen/pork%20chop/IMG_4951-1.jpg

At this point our filming was interrupted by black helicopters circling outside. While men in dark uniforms descended on nylon ropes, I dove into an ash-bucket. I am afraid Master was not so lucky. While they led him away, I caught a glimpse of "Hormel" on one of the uniforms. While the video equipment was destroyed I managed to save the soundtrack from which I was able to reproduce these notes and retrieved my camera at the bottom of the ashbucket.

bigabyte
02-28-2010, 12:41 PM
:eusa_clap BRAVO! :eusa_clap

I'm ready for my piece!
http://robwi11iams.com/messenger/3D/Hungry.gif

big brother smoke
02-28-2010, 12:50 PM
Lipitor comes to my mind, but, I would hit that! Nice, Gore!

Gore
02-28-2010, 01:43 PM
:eusa_clap BRAVO! :eusa_clap

I'm ready for my piece!
http://robwi11iams.com/messenger/3D/Hungry.gif

Master's whereabouts is still unknown, so perhaps we can swap pieces ... for scientific purposes, of course. :rolleyes:

Lipitor comes to my mind, but, I would hit that! Nice, Gore!

Thanks Big Brother! Master has not experimented with Lipitor. From previous research he came to the conclusion the flavor-profile is too chemical for what he is trying to achieve. Would you use this as a rub, a brine or an injection?

Cast Iron Chef
02-28-2010, 02:17 PM
Here is my submission. A simple grilled pork chop with stuffing and peas. Thanks for checking out my chops.
37973

Rick's Tropical Delight
02-28-2010, 03:04 PM
jamaican jerked chop with mango pepper jelly glaze and fresh rosemary :biggrin:

http://i143.photobucket.com/albums/r151/RicksTropicalDelight/biggreenegg/pork/chopjerked-001.jpg

http://i143.photobucket.com/albums/r151/RicksTropicalDelight/biggreenegg/pork/chopjerked-013.jpg

http://i143.photobucket.com/albums/r151/RicksTropicalDelight/biggreenegg/pork/chopjerked-015.jpg

http://i143.photobucket.com/albums/r151/RicksTropicalDelight/biggreenegg/pork/chopjerked-021.jpg

Cracklin Jeorge
02-28-2010, 03:11 PM
Looking good Rick!

bigabyte
02-28-2010, 03:15 PM
Absolutely incredible!:cool:

Rick's Tropical Delight
02-28-2010, 03:25 PM
the molecular shot was 'chopped' outta this one :biggrin:

http://i143.photobucket.com/albums/r151/RicksTropicalDelight/biggreenegg/pork/chopjerked-015o.jpg

bigabyte
02-28-2010, 03:29 PM
Lovin' the molecular-cam!:biggrin:

deguerre
02-28-2010, 05:54 PM
http://www.bbq-brethren.com/forum/attachment.php?attachmentid=37992&stc=1&d=1267397439Fried smoked Pork chop with a pute smoked chop and sweet tater with asparagus:

bigabyte
02-28-2010, 07:28 PM
Nice!:cool: This should be another good Throwdown!

landarc
02-28-2010, 08:01 PM
Holy smokes, the entries for this one are too good. It could be a calendar of it's own.

Buster Dog BBQ
02-28-2010, 08:21 PM
Well, I was thinking a rack of pork with a chop cut out but couldn't find those so I settled for a stuffed combination.

Stuffed pork chop, stuffed mushrooms and twice baked potatoes.

http://www.busterdogbbq.com/images/pork/chop/stuffed22810.jpg

Plowboy
02-28-2010, 09:52 PM
Did someone say "chops"?

http://i273.photobucket.com/albums/jj201/plowboysbbq/CIMG0046.jpg

bigabyte
02-28-2010, 09:54 PM
Here is Brewmaster's entry, sent to me via PM...

http://i74.photobucket.com/albums/i266/ngrodeon/Pork%20Chop/ThrowdownPicture.jpg

High Q
02-28-2010, 10:34 PM
Mrs. High Q and I had planned to stop by the store and pick up a proper bone-in chop for this weekend's throwdown. As things go in a house with four kids, the weekend came and went and no chops. We had some very unremarkable boneless chops in the fridge so I thought I would give a family favorite a try for the throwdown.

I seasoned up the chops with my favorite rib rub

http://i113.photobucket.com/albums/n228/sipes2/DSC_0615.jpg

I put on a good coating of Tabasco Pepper Jelly

http://i113.photobucket.com/albums/n228/sipes2/DSC_0617.jpg

http://i113.photobucket.com/albums/n228/sipes2/DSC_0620.jpg

Seared them quickly on a two level fire

http://i113.photobucket.com/albums/n228/sipes2/DSC_0626.jpg

Mrs. High Q likes hers with an egg and some cheese

http://i113.photobucket.com/albums/n228/sipes2/DSC_0638.jpg

The boys like a double chop biscuit with a little extra Tabasco Jelly

http://i113.photobucket.com/albums/n228/sipes2/DSC_0640.jpg

I like mine stacked high with cheese and more jelly too. (Chris - this is my entry photo)

http://i113.photobucket.com/albums/n228/sipes2/DSC_0653.jpg

The boys wanted seconds and went for the all meat biscuit exploder

http://i113.photobucket.com/albums/n228/sipes2/DSC_0663.jpg

Enjoy the throwdown!

bigabyte
02-28-2010, 10:37 PM
That looks insanely good!:cool:

EatRBBQ
03-01-2010, 12:01 AM
Did someone say "chops"?


Awe man, my chop has hair in it! Where's the grill marks or the smoke ring?

I knew I shouldn't have shaved and I should have read the contest post better. Think I could grow my chops back in an hour?

I hate when ringers step in to these throw downs!!

(all in good jest, I'd say those chops are sexy, but I don't want to sleep on the couch tonight)

Plowboy
03-01-2010, 12:11 AM
That looks insanely good!:cool:

Thank you.

bigabyte
03-01-2010, 08:21 AM
Thank you.
Wonder how many votes it will get?:twisted: