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Old 11-21-2010, 10:47 AM  
Ron_L
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Join Date: 12-09-04
Location: Chicago 'Burbs
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Quote:
Originally Posted by landarc View Post
There is a lot more pork in this apple throwdown than I expected. But, it is shaping up to be another tough one.
Brace yourself, my egg-laying, flat-tailed, funny-looking, fast-swimming, warm-blooded, duck-billed, web-footed, burrow-digging f-f-f-f-f-f-f-f-f-f-f friend...

Here's more pork! Pork and apples go so well together!



Grilled Pork Porterhouse with Apple-Cranberry Chutney and roasted red skins, zucchini, yellow squash and baby confetti eggplant (see, there's something for everyone!)

I didn't get a full set of prep and cooking pictures because I was multitasking and forgot until the end But, here's the basic process...

I have been using the salting technique on steaks with great success so I decided to try it on a chop. The local Fresh Market store had these big, thick pork porterhouse on sale so I grabbed a couple. I took them out of the fridge yesterday evening and sprinkled both sides with poultry seasoning and then a heavy layer of kosher salt and let them sit on the counter for an hour. Then I rinsed off the salt, dried them and gave them a coat of fresh ground black pepper and let them sit for another 30 minutes. Then I cooked them indirect for 20 minutes and then put them over the fire for 5 minutes per side to sear. They were 150 internal when they came in to rest.

For the chutney I started with this recipe but modified it as I went since I didn't need that much chutney. I cut everything in half and substituted dried cherries for the golden raisins and added about 1/4 teaspoon of ground cayenne to give it a little kick. I also added a little kosher salt near the end.

The potatoes and veggies were cooked in a foil half-pan in the grill. I cut up the red skins and coated them with some EVOO and Yardbird and put them into the grill while I prepped the veggies and made the chutney. After 20 minutes or so I added the zucchini, yellow squash and baby eggplant. I also tossed them with EVOO and Yardbird. I let that mixture cook for another 15 minutes before cooking the chops.

Here's money shot (use this for the throwdown pic, please)...

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