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02-02-2013, 08:20 AM
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#1 |
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On the road to being a farker
Join Date: 06-24-12
Location: Italy
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Pork chops
Hi all,
done 2 pork chops, more than 1 inch thick, marinated with oil, soy sauce, garlic, ginger, smoked paprika, honey, salt and pepper. Before smoking:  Smoked in the kettle until 145 degrees:     They came veeery tasty and juicy! But...done also a simple pork chop for my little son, only salt and nothing more (see the chop in the middle of the grate):  Result? It was very tasty too! And the taste was exactly the same of the two. So, i realize that for me all that marinating for pork chops doesn't add flavour. If a want more flavour I will add a sauce after the cooking. My next pork chops will be only salt before bbq....perhaps also pepper, but nothing more. Thanks for watching, Ciao, Gianni
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GIANNI. OTS 22.5"+16" kettle+verticalsmoker+gasbbq+pizzawoodoven+hypersuperfastthermapen |
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02-02-2013, 08:31 AM
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#2 |
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is Blowin Smoke!
  
Join Date: 02-16-12
Location: Long Island, NY
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Those look really great Gianni, nice job!
Sent from my Android phone.
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"Beer is living proof that God loves us and wants us to be happy." - Benjamin Franklin | Weber 18 1/2" & 22 1/2" WSM, 22 1/2" & 26 3/4" OTG, Genesis S-330 | | BBQ Guru CyberQ WiFi | Maverick ET-732 | |
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02-02-2013, 01:28 PM
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#4 |
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somebody shut me the fark up.
  
Join Date: 05-10-06
Location: Overland Fark, KS
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Now I'm hungry!
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Chris Baker For great food and and an even better time join the BBQ Brethren Throwdowns First ever recipient of the Silverfinger Award! Yes, I own a whole bunch of BBQ crap also. Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Get your MOINK Certification today! The Secret Squirrel Society doesn't exist - Zero Club member |
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02-02-2013, 01:57 PM
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#5 |
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On the road to being a farker
 Join Date: 07-01-11
Location: Near Heber Ufarkingtah
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Very nice and they look like they were never frozen. Fresh pork chops are a treat!
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Smokey Joe Gold/Silver Hybrid mini WSM Lodge Sportsman's Grill 22.5" Green OTS Stainless Steel Performer 18.5" WSM 3 burner Genesis gasser Lump Astonishingly Awesome RED Themapen Green BBQ GURU |
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02-02-2013, 02:00 PM
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#6 |
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is One Chatty Farker
Join Date: 08-24-06
Location: Kokomo,Indiana
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Excellent Lookin Chops....Good Job !!
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Chargriller Akorn Drum Smoker " Old Smokey " Work in Progress Kingsford Premium Charcoal Grill Weber Gasser Genesis Silver A Pit Barrel Cooker Maverick ET-732 VietNam Veteran US Navy May you Sleep in Peace always...and Please....Thank a Veteran for That Privilege!! |
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02-02-2013, 03:22 PM
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#7 |
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is one Smokin' Farker
Join Date: 04-26-11
Location: Vinita, OK
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Great looking chops!!! You might try brining your chops, will add moisture and flavor... That being said, sometimes simple is best, nothing wrong with Salt and Pepper!!!!!
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open brick fire pit weber smokey joe with homemade WSM 2 weber kettle maverick ET 732 1 really, I mean really UGLY Drum Smoker super fast RED and BLACK thermapens _____________________ Billy  "Smoke on Brothers and Sisters"
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02-02-2013, 03:26 PM
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#8 | |
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Moderator Emeritus
Join Date: 04-08-04
Location: Marianna, FL
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Quote:
I brine my Duroc Chops with simple salt/sugar brine. No added flavors like I used to do  No attempt to change flavor, just that moisture POP that we love. Congrats! TIM
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"Flirtin' with Disaster" BBQ Team (RETIRED) FBA and KCBS Cook and Judge. Former owner of a WSM, a Smokey Joe, a Charbroil Commercial gasser (junk), and the legendary "StudeDera". Now cooking with a FEC100, a Traeger Lil' Tex, and a Fast Eddy PG500 Proud Pellet guy cooking on real wood.
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