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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 09-29-2005, 08:16 AM   #16
Ron_L
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I love this place! Look at the variety of pork chop preperations! Here's my favorite...

This is from The Embers restaurant in Mt. Pleasant, Michigan. The original recipe is here...

http://www.theembersdine.com/porkchop.pdf



THE EMBERS ORIGINAL ONE POUND PORK
CHOP

MARINATING SAUCE:


2 c. soy sauce
1 c. water
1/2 c. brown sugar
1 tbsp. dark molasses
1 tsp. salt



Take soy sauce, water, brown sugar, molasses, and salt. Mix together and bring to a boil. Let cool. Put chops in a pan or large zip-top bag. Pour the sauce over the pork chops and let stand overnight in the refrigerator. Next day take pork chops out of the sauce, place in baking pan, and cover tightly with foil. Put in 375 degree oven and bake until tender, about 2 hours. While chops are baking, combine all red sauce ingredients in heavy saucepan or double boiler.

RED SAUCE:



1/3 c. water
1 (14 oz.) bottle Heinz Catsup
1 (12 oz.) bottle Heinz Chili Sauce
1/2 c. brown sugar
1 tbsp. dry mustard



Dilute dry mustard, sugar and water together leaving no lumps. Bring all ingredients to a slight boil. The red sauce is finished. After chops are tender, remove from oven and dip in the red sauce. Take chops after dipping and place in baking pan. Bake for 30 minutes in 350 degree oven or until slightly glazed. Marinating sauce and red sauce can be reused if brought to a boil and stored in refrigerator or frozen. For an extra flavor, keep at room temperature until you are ready to put on charcoal pit or grill, have grill as high as possible from coals; not a large bed of coals is needed. Place finished chops on grill, let cook slowly; a little blacking does not hurt chops and the grilling should not take more than 15 minutes. Then, you're ready to try your own version of the famous Embers One Pound Pork Chop.


Total prep time is long, but its really very simple, and the chops will knock you socks off!
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Unread 09-29-2005, 08:43 AM   #17
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I like mine lightly seasoned and fryed in a pan with sliced mango, a shot of peach schnapps, and a dabb of worchstshire sauce.
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Unread 09-29-2005, 09:05 AM   #18
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Pretty good thread.

Like Kevin and Phils thoughts, thick cut grilled high, but wouldnt it be awesome with Mista's rub?

Now I'm hungry too

got 4 thawing for tonight.

Going in the oven with a glaze of 1/2cup each butter, soy sauce, bbq sauce,while I mow the lawn.
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Unread 09-29-2005, 09:19 AM   #19
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......Hungry...........
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Unread 09-29-2005, 11:25 AM   #20
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Quote:
Originally Posted by willkat98
Pretty good thread.

Like Kevin and Phils thoughts, thick cut grilled high, but wouldnt it be awesome with Mista's rub?

Now I'm hungry too

got 4 thawing for tonight.

Going in the oven with a glaze of 1/2cup each butter, soy sauce, bbq sauce,while I mow the lawn.
Told the wife I wanted bacon burgers for dinner tonight, but now I have a different idea..
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Unread 09-29-2005, 11:36 AM   #21
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Like my chops with Rasberry Chipotle glaze. Knock your dick in the dirt good and with the Pecan wood that much better.
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Unread 09-29-2005, 12:44 PM   #22
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Indoors.....my wife cooks them in a skillet of brown gravy for several hours breaking them down until they're fork tender. Serve with mashed taters and you've got a meal!

In the smoker.....I sprinkle a dry rub over them and then slather them in habanero jelly before putting them in.

On the grill.....just lemon pepper.
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Unread 09-29-2005, 04:55 PM   #23
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Quote:
Originally Posted by Ron_L
I love this place! Look at the variety of pork chop preperations!
Creativity fuels the necessity for invention.

Being hungry does`nt hurt either.
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Unread 09-29-2005, 08:38 PM   #24
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Quote:
Originally Posted by Qczar
Creativity fuels the necessity for invention.
Getting a little philosophical there, Qczar...

Quote:
Originally Posted by Qczar
Being hungry does`nt hurt either.
Nice recovery!
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Unread 09-30-2005, 07:40 AM   #25
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Lawn needed a mow, so I needed to do the chops unattended (in the oven)

2/3 stick butter
1/4 cup Soy Sauce
1/2 cup bbq sauce
2 tbs hot sauce
1tbs molasses

Melt butter and add the rest. keep stirring till hot.

Small casserole dish (3 boneless chops this time) spray, and cover chops with mixture

350* for an hour, spoon pan glaze back over chops when serving.

Damn good eating.

(works on wings and chicken breast too)
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Unread 09-30-2005, 09:31 AM   #26
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I like mine on a plate thick cut, cooked to the juicy point of no return. so Please share.
Man am I getting the Q urg.
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Unread 09-30-2005, 09:55 AM   #27
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Thick cut, bone in, smoked till tender then grilled.
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Unread 09-30-2005, 10:23 AM   #28
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"Iowa chops" 1 1/2" thick. Grilled over coals and drizzled with beer to keep 'em moist.
So juicy they squirt when you slice into them.
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Unread 09-30-2005, 01:01 PM   #29
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1 1/4" thick bone-in sprinkled with rub, heavy hickory smoke for 1/2 hour then grilled to finish and while i wait a few cold ones
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Unread 09-30-2005, 01:59 PM   #30
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Quote:
Originally Posted by rbinms33
Indoors.....my wife cooks them in a skillet of brown gravy for several hours breaking them down until they're fork tender. Serve with mashed taters and you've got a meal!

In the smoker.....I sprinkle a dry rub over them and then slather them in habanero jelly before putting them in.

On the grill.....just lemon pepper.
My wife makes them like that, too. Great with mashed potatos. I like to grill them with some garlic salt and lemon pepper, and sometimes a little BBQ sauce.
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