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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. |
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07-05-2008, 03:28 PM | #1 |
Moderator Emeritus
Join Date: 04-08-04
Location: Marianna, FL
Name/Nickname : Tim
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Pork Loin = Boneless Pork Chops
I guess I am the probably the last Dude in the universe to figure this out
We love Pork Chops and shop for thick ones all the time. Hard to find nice thick ones, so we do without. And, they charge an "arm and a leg" for thick "bone-in" chops, when we can find them. Now, I discover that "bone in" pork chops are just baby back ribs with the loin still attached! Cook the "loin" part correctly, and the "rib" part is tough as can be. What a waste of good ribs. So, we now just buy loins. I cut them into 1.5 inch chunks and vacu-suck to store. Just two of us eating most of the time. Thaw those puppies and grill them when we want chops. Sometimes, I slice a pocket so Mrs Kapn can get creative with some stuffing. Anyway--I fess up. Never put that together before and sure wasted a lot of time and money. Kinda like where the butcher cuts up a $1/lb butt and sells it for $2.99/lb as "Pork Steak" or "Country Style Ribs"! TIM
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"Flirtin' with Disaster" BBQ Team (RETIRED)
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07-05-2008, 03:34 PM | #2 |
Quintessential Chatty Farker
Join Date: 12-15-07
Location: England
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I'll raise my hand and admit to this too.
( but only because I don't want you to feel alone. )
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www.drsweetsmoke.com Slappin that bass like some delerious funky preist!!! UDS, Half Pint (Mini UDS), Weber, ProQ 20, Kegrilla *250 gallon cooker- 'The Meat Beast!!'* British BBQ Championships Grand Champion 2008 ~~~~ British BBQ Society - Southern Championship Grand Champions 2009
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07-05-2008, 03:37 PM | #3 |
Quintessential Chatty Farker
Join Date: 02-06-05
Location: Southern Minnesota
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Oh Yeah. Whenever the boneless loins go on sale around here I slice them up about an inch and a quarter to an inch and a half thick. Vaccu suck and freeze. If you bag and freeze individually they thaw on the counter in about an hour. Well within food safety guidelines.
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Kevin |
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07-05-2008, 04:49 PM | #4 |
Moderator
Join Date: 09-17-05
Location: Mooresville, NC
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Well, I knew the loin was a boneless chop but I did not realize that the bone was it was the baby back rib. Makes sense though when I think about it all now.
Definitely a cost savings doing to loin and cutting into individual serving sizes.
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XL BGE (#2) & Performer Platinum Former owner: Jambo Backyard, Klose BYC, Lonestar Vertical offset w/ Insulated Firebox, Medium Spicewine, Pitts & Spitts, XL BGE (#1) & (2) Medium BGE's, 22" WSM & (2) 18" WSM's, 18" & 22" Weber Kettles |
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07-05-2008, 05:22 PM | #5 | |
is Blowin Smoke!
Join Date: 02-06-07
Location: Rolling down the river between St Louis and New Orleans
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Quote:
We like to pan fry thin chops so I buy the loins at sams and run them through the slicer the thickness I like. Vacuum pack and freeze em.
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Rodger How y'all are? I'm glad you got to see me I guarontee Justin Wilson 4/24/1914 - 09/05/2001 CAJUN QUE KREWE Proud ARKLAFO KCBS member & CBJ#24398 Twin Ugly Drum Smokers Brinkman Smoke King Deluxe Brinkman Gourmet ECB with super chicken mods Weber OTS kettle |
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07-05-2008, 05:52 PM | #6 |
Watching over us.
Join Date: 12-27-05
Location: Mid Michigan
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Thanks for the heads up Tim.
Trying to purchase bone in thick cut pork chops around here is like trying to find a whole packer brisket. I will definately try this soon. |
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07-05-2008, 07:27 PM | #7 |
Babbling Farker
Join Date: 02-15-08
Location: Harrisburg, PA
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Slap me silly and color me stupid. No chit!
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Custom Klose Backyard Chef... of Snot, and a 22.5 WSM Former smokers; Lang 84 Deluxe kitchen, Lang 60 Mobile - The Damsel II, Lang 48 Patio - The Damsel, Bubba Keg Grill - RIP, Double Barrel Smoker and a BSKD |
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07-05-2008, 07:46 PM | #8 |
is One Chatty Farker
Join Date: 06-02-08
Location: Knoxville, TN
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Just "ask the meatman"
Here's a pretty neat website with lots of interesting butcher stuff. http://www.askthemeatman.com/hog_cut...tive_chart.htm http://www.askthemeatman.com/pork_loin_cuts.htm
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Life's a party with a Backwoods Party! |
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07-05-2008, 08:30 PM | #9 |
somebody shut me the fark up.
Join Date: 08-13-03
Location: Port Saint Lucie, FL
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Ummmmmm. wow, I've been cutting my pork chops from loin for as long as I can remember. It is a very versatile meat. Quite under rated as a matter of fact.
Shhhh. Don't tell anyone else or I will end up paying 4.95 a pound for them in a month. We use them at the store to make stuffed pork chops. Slice them an inch or so thick but butterfly them and bake semi open with a nice sausage stuffing mix. Lay that on a bed of rice and put your favorite vegie side next to it and you have quite a meal. I have done many a prok chop dinner using loins. |
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07-07-2008, 10:17 AM | #10 |
somebody shut me the fark up.
Join Date: 01-23-04
Location: DFW, San AntonioTx
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Been doing it for years. You can usually find a nice loin at Sam's for under $2/lb.
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You can't be a real country unless you have a beer and an airline - it helps if you have some kind of a football team, or some nuclear weapons, but at the very least you need a beer. --Frank Zappa Keeping Valspar in BBQ, one cook at a time. Recipient of a Huggies box! Shut up, and cook!!!! |
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07-07-2008, 01:09 PM | #11 |
Babbling Farker
Join Date: 12-01-06
Location: Fernandina Beach FL
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I was talking to Tim and he told me about this... I told him that I had a butcher that carried the loins with the bone in. He would cut the bone off to make a slab of BBs and then tie it back on. I would cook the whole thing with the bone on for the flavor and then at the end I would take the rack off and crisp it up over higher heat.
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[SIZE="2"][FONT="Comic Sans MS"]Food! It's the second most important thing to a young man, and the most important to an old one.[/FONT][/SIZE] ______________________________________________ -Brent Smokin Gators BBQ Team Medium Amazin' Blue Spicewine - It's a Swamp Thing UDS Large BGE - Adopted Medium BGE - Adopted Weber 22 inch w/mods Weber SJP Stoker Weber Genesis Silver C Gasser Constant wood lurker FBA CBJ |
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07-07-2008, 01:57 PM | #12 |
Full Fledged Farker
Join Date: 04-18-08
Location: Ohio
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Don't feel bad, I don't understand a whole lot about different cuts of meat and where they come from. I just buy some meat, smoke it and eat it. I guess I should do a little research to understand this better.
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07-07-2008, 04:55 PM | #13 |
** Permanent Timeout **
Join Date: 04-25-07
Location: Farmersville, Ohio
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i did some last week and they look like this
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07-07-2008, 05:03 PM | #14 |
is Blowin Smoke!
Join Date: 06-14-07
Location: Huntington Beach, CA
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They say you learn something everyday and again I learned something new from the brethern (thanks Tim). One question though, are you guys refering to pork loins or a pork loin roast? I have seen both and cooked many a pork loin but I never tried the roasts, just wondering...Thanks
btw RTD those look killer! |
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