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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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09-28-2005, 10:08 PM | #1 |
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
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Pork Chops
Share your favorite pork chop recipe here
I like mine using a honey glaze
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. 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 |
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09-28-2005, 10:32 PM | #2 |
Quintessential Chatty Farker
Join Date: 02-06-05
Location: Southern Minnesota
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Thick cut. Grilled hot. Treat em like a fine beef steak.
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Kevin |
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09-28-2005, 11:17 PM | #3 |
is One Chatty Farker
Join Date: 07-21-05
Location: patchogue, n.y.
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i like them thick cut too, then basted in mango chutney and grilled. also i will rest them in a tray covered with tin foil, then slice them and let them re-soak their own juices. if there is any leftovers i like to make cuban sandwiches the next day.
phil |
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09-28-2005, 11:22 PM | #4 |
is one Smokin' Farker
Join Date: 09-22-04
Location: North Sentinel Island
Name/Nickname : samichlaus
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I use frozen concentrated OJ and a favorite hot sauce as a glaze.
If cooking indoors, I like em' dredged in flour, then egg, then dredged in crushed salt & vinegar potato chips. They should be allowed to then rest for a bit to let the coating set so it won't peel off when it's cooked. Pan fried and then finish off in the oven. |
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09-28-2005, 11:29 PM | #5 |
Grand Poobah and Site Admin
Join Date: 08-11-03
Location: Long Island, NY
Name/Nickname : Phil
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Im with kevin...
hot grilled. simple. Maybe some herbs rubbed on first and brushed with italian dressing.
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09-29-2005, 04:59 AM | #6 |
is One Chatty Farker
Join Date: 09-07-05
Location: Shoreham-by-Sea, UK
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Grilled with either:
a) A grind of pepper b) A brush with crushed garlic c) Smeared with apple reduction (heat chopped apples in a saucepan over low heat with a little water, sugar, lemon juice and then mash with fork! - If you're feeling fancy half cinnamon stick can be added to the pan and removed before mashing)
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Surf'n'Smoke BBQ Team |
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09-29-2005, 06:26 AM | #7 |
is One Chatty Farker
Join Date: 06-22-04
Location: Islip NY
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I like mine at 1:30
enough of that i like mine thick cut as well but i use Italian bread crumbs after i dredge
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09-29-2005, 06:28 AM | #8 |
Babbling Farker
Join Date: 07-08-05
Location: Ocoee, Fl
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what Kevin said.
Thick or double cut, bone in if possible. I mostly just season with a little kosher salt and grill. for variation: rub with a little evoo [Rachel Ray mod], some crushed garlic, and finely chopped fresh rosemary. Put in ziploc and allow to mellow on counter for a while. then grill.
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qman Para Bellum |
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09-29-2005, 06:32 AM | #9 |
Babbling Farker
Join Date: 07-08-05
Location: Ocoee, Fl
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Ok, if you just have to cook them inside and are trying to lo carb it;
dredge them in a mixture of crushed pork rinds and finely grated fresh parmesan cheese. Fry as usual.
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qman Para Bellum |
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09-29-2005, 06:36 AM | #10 |
somebody shut me the fark up.
Join Date: 08-13-03
Location: Port Saint Lucie, FL
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I like thin cut. Working on a good pork chop seasoning right now at least once a week.
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09-29-2005, 06:39 AM | #11 |
somebody shut me the fark up.
Join Date: 08-13-03
Location: Clearwater, FL
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Thin cut and fried for breakfast!
Thick cut and grilled for dinner. Nothing special as far as seasoning - I do use my Jaccard tenderizer on them before grilling.
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Dave Southern Brethren BBQ Competition Team "It's all about getting paid!" - Myron Mixon "I love being hated in my hometown!" - David Hair KingFisher Gator Rotisserie cooker (RIP), WSM (RIP), Stainless 5 burner with IR gas grill (RIP), Turkey Fryer, Weber JD Commemorative grill (RIP), Masterbuilt 40" insulated ELECTRIC smoker (new heating element), Pit Boss Tailgater pellet pooper. |
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09-29-2005, 06:55 AM | #12 |
Full Fledged Farker
Join Date: 02-10-04
Location: NorthEastern, PA
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Med thick, soy sauce base marinade, grill on searing hot grates with pineapple slices and served with coconut milk rice with bits of hot peppers.
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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 |
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09-29-2005, 06:58 AM | #13 |
is one Smokin' Farker
Join Date: 09-12-05
Location: Owego, NY
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Now I'm Hungry
Pan Fried light flower or Zanaran crust smothered in tomato gravy made from drippings and fresh tomatoes! For breakfast any time of the day or night. Grits and bread of choice.
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Charlie Beasley New Owner of old Bandera (8 years or so) New Smokette 008 (Love IT) |
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09-29-2005, 07:14 AM | #14 |
is One Chatty Farker
Join Date: 06-29-05
Location: Dallas, TX
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Mustard-curry marinade, then grilled. I like to slice and grill a couple of apples as an accompaniment.
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09-29-2005, 07:35 AM | #15 |
Full Fledged Farker
Join Date: 08-03-04
Location: Va.
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White wine and pan drippings = great sauce and then toss in some mushrooms
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