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Old 11-21-2010, 10:47 AM  
Ron_L's Avatar
Join Date: 12-09-04
Location: Chicago 'Burbs

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)...

"Ron Rico, Boss. You can call me Captain Ron..."

The Naked Fatty!

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