Buckboard Chops

thirdeye · Jun 11, 2008

Okay Buckboard fans check out these beauties. 3/4 pound pork chops, cured with 2 tablespoons of Hi Mountain for 48 hours. Soaked for 6 hours and rested about 6 or 7 hours in the fridge. I smoked them on my BDS at 180* until the internal was 150* ish, which was about 90 minutes.

Happy Trails......

Brewmaster · Jun 11, 2008

They look perfect. How did they taste?

thirdeye · Jun 11, 2008

Brewmaster said:
They look perfect. How did they taste?

They were great, the long soak time insured they were not salty, and I was careful to use chips about every 20 minutes, because I didn't want to risk getting them too smoky. I guess I could say they tasted similar to a grilled slice of ham.

deeque · Jun 11, 2008

thireyed you are making me hungry. great looking chops. how was the taste.:-D

thirdeye · Jun 11, 2008

deeque said:
thireyed you are making me hungry. great looking chops. how was the taste.:-D

I loved them. I usually slice a loin into chops for curing, but these were just real nice ones.

Bbq Bubba · Jun 11, 2008

Great idea, chops look good!!

boatnut · Jun 11, 2008

thirdeye said:
I loved them. I usually slice a loin into chops for curing, but these were just real nice ones.

man those look good! gonna have to try that one! I normally slice a loin for my chops too although hard to beat a bone-in center cut chop!

OSD · Jun 12, 2008

Very nice!! I put them on my to do list.

HB-BBQ · Jun 12, 2008

Those look great, I have never thought of curing anything other than pork butt for BBB which I finally got down thanks to your "how to" instructions on your site. This is an eye opener, and I am going to look more into curing other meats. Thanks

MostLarge · Jun 12, 2008

I think i will try that with some pork steaks. Should work well.
Great looking chops!

Sylvie · Jun 13, 2008

That reminds me of a childhood meal my mother use to prepare- smoked pork chops which she purchased from the grocery store. I don't know why I didn't remember this before this post. Now I'm gonna have to breakout my BBB seasoning and try to make my own.

thirdeye · Jun 13, 2008

Sylvie said:
That reminds me of a childhood meal my mother use to prepare- smoked pork chops which she purchased from the grocery store. I don't know why I didn't remember this before this post. Now I'm gonna have to breakout my BBB seasoning and try to make my own.

As a kid we had them in dishes with apples or with cabbage and some root veggies. ..... When I see smoked chops in the butcher case, they want like $7 a pound so there is a lot of value in making your own.

Norcoredneck · Jun 13, 2008

Great job Wayne.

BobBrisket · Jun 13, 2008

Very nice Wayne!! I think you just gave me another idea to use my cure on!:wink:

Buckboard Chops

thirdeye

somebody shut me the fark up.

Brewmaster

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thirdeye

somebody shut me the fark up.

deeque

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thirdeye

somebody shut me the fark up.

Bbq Bubba

somebody shut me the fark up.

boatnut

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OSD

is Blowin Smoke!

HB-BBQ

is One Chatty Farker

MostLarge

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Sylvie

Full Fledged Farker

thirdeye

somebody shut me the fark up.

Norcoredneck

somebody shut me the fark up.

BobBrisket

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