|
Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
|
Thread Tools |
09-29-2005, 08:16 AM | #16 |
Moderator
Join Date: 12-09-04
Location: Wandering, but not lost
Name/Nickname : Captain Ron
|
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!
__________________
"Ron Rico, Boss. You can call me Captain Ron..." Naked Fatties Rock! PKGo X 2/PK360/Weber Q1000/Blackstone Camping Griddle/Pit Boss Pro Series 850 |
|
09-29-2005, 08:43 AM | #17 |
Full Fledged Farker
Join Date: 10-17-03
Location: small town South Dakota
Name/Nickname : Todd
|
I like mine lightly seasoned and fryed in a pan with sliced mango, a shot of peach schnapps, and a dabb of worchstshire sauce.
__________________
Some people are like Slinkys, they are good for nothing but can still bring a smile to your face when you push them down the stairs. Down to one lonely ol' Bandera. |
|
09-29-2005, 09:05 AM | #18 |
somebody shut me the fark up.
Join Date: 08-11-03
Location: Chicago Southwestern Burbs, but always south of Madison Ave.
Name/Nickname : Professor Dickweed
|
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.
__________________
. Bill-Chicago The death of "willkat98" Me: If you aren't woke, that means you're still sleeping, right? Kid today: That's racist! Bandera, M-BGE, WSM, Gold Kettle, Kenmore Gasser, 36Qt Turkey Fryer, ECB, Dutch Oven, Black Iron BBQ Viper-M, Blackstone 36" Griddle |
|
09-29-2005, 09:19 AM | #19 |
is One Chatty Farker
Join Date: 09-07-05
Location: Shoreham-by-Sea, UK
|
......Hungry...........
__________________
Surf'n'Smoke BBQ Team |
|
09-29-2005, 11:25 AM | #20 | |
Babbling Farker
Join Date: 07-10-04
Location: Los Angeles, CA
|
Quote:
__________________
Weber Kettle, WSM, Dyna-Glo Offset, George Foreman Grilll I AM LOVING THE SMOKE WARNING: The consumption of alcohol may create the illusion that you are tougher,smarter, faster and better looking than most people. |
|
|
09-29-2005, 11:36 AM | #21 |
Quintessential Chatty Farker
Join Date: 12-05-03
Location: Mt Carmel IL
|
Like my chops with Rasberry Chipotle glaze. Knock your dick in the dirt good and with the Pecan wood that much better.
|
|
09-29-2005, 12:44 PM | #22 |
is One Chatty Farker
Join Date: 08-11-03
Location: Coldwater, MS (just south of Memphis)
|
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.
__________________
Richie Perfect Smoke BBQ Team Pork Me Baby BBQ Team Coldwater, MS (just south of Memphis) KCBS CBJ #7595 NB Bandera Mod E Custom Drum Smoker 18" Weber Smoky Mountain Weber Kettle One Touch Silver |
|
09-29-2005, 04:55 PM | #23 | |
Full Fledged Farker
Join Date: 02-10-04
Location: NorthEastern, PA
|
Quote:
Being hungry does`nt hurt either.
__________________
THANKS SCOTT! ( KCquer ) - Char-Broil / Bandera Smoker & Al`s Basket - Lynx / 27" Freestanding Grill & Sideburner - Wally World / Turkey Fryer & Fish Basket - Mini 14" Weber kettle - Char-Broil Electric Vertical Smoker - Little Chief Electric Fish Smoker x2 - Char-Broil Komander |
|
|
09-29-2005, 08:38 PM | #24 | ||
Moderator
Join Date: 12-09-04
Location: Wandering, but not lost
Name/Nickname : Captain Ron
|
Quote:
Quote:
__________________
"Ron Rico, Boss. You can call me Captain Ron..." Naked Fatties Rock! PKGo X 2/PK360/Weber Q1000/Blackstone Camping Griddle/Pit Boss Pro Series 850 |
||
|
09-30-2005, 07:40 AM | #25 |
somebody shut me the fark up.
Join Date: 08-11-03
Location: Chicago Southwestern Burbs, but always south of Madison Ave.
Name/Nickname : Professor Dickweed
|
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)
__________________
. Bill-Chicago The death of "willkat98" Me: If you aren't woke, that means you're still sleeping, right? Kid today: That's racist! Bandera, M-BGE, WSM, Gold Kettle, Kenmore Gasser, 36Qt Turkey Fryer, ECB, Dutch Oven, Black Iron BBQ Viper-M, Blackstone 36" Griddle |
|
09-30-2005, 09:31 AM | #26 |
is One Chatty Farker
Join Date: 07-21-05
Location: South Dakota
|
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.
__________________
[FONT=Arial Black][SIZE=3]SCOTTY D[/SIZE][/FONT] [SIZE=1][FONT=Arial Black][COLOR=red][SIZE=2]SCOTTY D'S BUILT FOR BBQ[/SIZE] [/COLOR][/FONT][/SIZE] [B]LANG 84[/B] [B]STUMPS 223[/B] [B]STUMPS CLASSIC[/B] [B]STUMPS PLATNUM BEING BUILT NOW[/B] [B]WEBER KETTLE GOLD[/B] [B]YOUR SILENCE WILL NOT SAVE YOU[/B] |
|
09-30-2005, 09:55 AM | #27 |
Quintessential Chatty Farker
Join Date: 06-04-04
Location: St. Joseph, MI
|
Thick cut, bone in, smoked till tender then grilled.
__________________
"You can't always get what you want but if you try sometime you just might find you get what you need" Mange Bene Viva Bene! Old Country Over/Under, Weber: 18.5" WSM, 22.5" WSM, Weber Performer(Col. Steve Austin Mod), Two 22.5" Kettles, & a Smokey Joe; Old Country 36" griddle, Luhr-Jensen Big Chief, Turkey Fryer, Rocky Mountain Camp Stove and a UDS. |
|
09-30-2005, 10:23 AM | #28 |
somebody shut me the fark up.
Join Date: 04-14-04
Location: Choctaw, OK
|
"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.
__________________
Arlin MacRae Primo Oval Junior, Traeger Model 075 Pellet Pooper, Big Chief, Kingfisher Kooker 14" gas/wood combo, PBC Brethren Edition, Pit Boss NASCAR Tailgater Home Brewer, Murderer of Squirrels, Armadillo Inspector Flaming Pig Head Mod Certified KCBS Master BBQ Judge |
|
09-30-2005, 01:01 PM | #29 |
On the road to being a farker
Join Date: 12-23-04
Location: Rochester NY
|
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
|
|
09-30-2005, 01:59 PM | #30 | |
Full Fledged Farker
Join Date: 04-26-05
Location: Alvaton, Kentucky
Name/Nickname : John
|
Quote:
__________________
John ======= "And remember.... the most important safety rule, is to wear these safety glasses" Norm Abram, Master Carpenter Oklahoma Joe Highland Smoker Brinkmann Trailmaster Vertical offset 35LB commercial deep fryer |
|
|
Similar Threads | ||||
Thread | Thread Starter | Forum | Replies | Last Post |
Pork Loin and Pork Chops | Irrivirsible | Q-talk | 5 | 01-01-2012 08:28 PM |
Pork Chops w/Kosmos Pork Soak | Big_AL | Q-talk | 5 | 07-31-2010 10:23 PM |
Pork chops | Brew-B-Q | Q-talk | 8 | 12-08-2009 05:21 PM |
Pork Chops | JediDog | Q-talk | 10 | 08-25-2008 03:18 PM |
Pork Loin = Boneless Pork Chops | The_Kapn | Q-talk | 16 | 07-07-2008 05:19 PM |
Thread Tools | |
|
|