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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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04-04-2014, 03:49 PM | #1 |
Babbling Farker
Join Date: 07-06-13
Location: Oklahoma
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Cowgirl's Cured Chops (2 Photos)
I just enjoyed the most tender, juicy and flavorful pork chops I've ever tasted in my lifetime! No kidding!
I followed cowgirl's instructions for curing the chops for 2 hours before cooking (never cured chops before): http://www.bbq-brethren.com/forum/sh...d.php?t=170374 After giving them a good rinse and pat dry, I fried them this time in a cast iron pan in the kitchen, and reverse seared them a bit more with the harbor freight flame thrower outside. (Next time I'll do them on the grill, just felt a little tired today.) Cooked them to an internal temp of 140F. Here they are.. (I love the beautiful color from the cure on the exterior as well) : So tender they tore apart like nothing (look at all that juicy tender goodness): This was from the ribeye end of a full loin. Thanks Cowgirl! You rock!
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18.5" WSM and 22.5" OTG. Last edited by bbqgeekess; 04-04-2014 at 04:21 PM.. |
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04-04-2014, 03:51 PM | #2 |
Quintessential Chatty Farker
Join Date: 06-04-04
Location: St. Joseph, MI
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Looks mighty tastey geekess!
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"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. |
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04-04-2014, 03:55 PM | #3 |
Babbling Farker
Join Date: 08-30-09
Location: Nashville, TN
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That looks cooked to perfection.
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[COLOR=RoyalBlue][SIZE=3]Dave [/SIZE][/COLOR] [COLOR=Gray]22.5 WSM 22.5 OTS Weber kettle Smokey Joe (RIP) a dorky little headlamp[/COLOR] |
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04-04-2014, 03:57 PM | #4 |
Babbling Farker
Join Date: 07-06-13
Location: Oklahoma
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I just took another bit from the very end piece, there is more fat on that.. I swear it tasted like I was eating a well cooked beef ribeye.. that same melt-in-your-mouth texture, tenderness & juiciness.
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18.5" WSM and 22.5" OTG. |
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04-04-2014, 04:10 PM | #5 |
somebody shut me the fark up.
Join Date: 08-09-13
Location: Round Rock, TX
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Looks great, Jennifer!
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04-04-2014, 04:42 PM | #6 |
somebody shut me the fark up.
Join Date: 01-08-14
Location: San Antonio, TX
Name/Nickname : Terry
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Looks delicious Jennifer...
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There are thousands of ways to BBQ. The right way is the one that you enjoy doing, and that produces food that you, your family, and your friends enjoy to eat. So, keep experimenting. :) Lone Star Grillz Insulated Cabinet Smoker / Weber Summit Charcoal Grilling (WSCG) Station / CyberQ / Slow N Sear with Drip N Griddle WSCG Review [URL="http://www.bbq-brethren.com/forum/showthread.php?t=245542"][COLOR=Blue][B]HERE[/B][/COLOR][/URL]. WSM Mods [URL="http://www.bbq-brethren.com/forum/showthread.php?t=201917"][COLOR=Blue][B]HERE[/B][/COLOR][/URL]. My Brisket Guide [URL="http://bbq-brethren.com/forum/showthread.php?t=238834"][COLOR=Blue][B]HERE[/B][/COLOR][/URL]. |
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04-04-2014, 05:13 PM | #7 |
Babbling Farker
Join Date: 04-05-12
Location: Escondido, CA
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Yummy looking.
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Primo Oval XL, 60" Members Mark Gasser, Red Weber 22.5" Limited, Jumbo Joe and Akorn Jr. |
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04-04-2014, 06:19 PM | #8 |
Babbling Farker
Join Date: 06-13-13
Location: pa
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Very nice.
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Adam Gold mini wsm 1st gen mes, amazin dust and pellet smoker, and the uds. Double O' Seven == Rotisserie/Grill/Smoker Hybrid and offset. |
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04-04-2014, 06:35 PM | #9 |
is One Chatty Farker
Join Date: 10-24-11
Location: Granbury, Texas
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Good looking chops!
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Stick burner. |
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04-04-2014, 06:36 PM | #10 |
somebody shut me the fark up.
Join Date: 05-10-06
Location: Overland Fark, KS
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Those look perfect!
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04-04-2014, 06:37 PM | #11 |
somebody shut me the fark up.
Join Date: 07-18-07
Location: Oklahoma
Name/Nickname : jeanie
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Thanks bbqgeekess! Glad to hear you liked them. That's my favorite way to prep them before smoking, grilling or frying.
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jeanie Lifetime member of the Society for the Preservation of Authentic Royal Magical Rare Kaskaskian Peppers (Thanks Ash :)) RIP Ash, you are missed http://cowgirlscountry.blogspot.com/ |
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04-04-2014, 06:43 PM | #12 |
Babbling Farker
Join Date: 07-06-13
Location: Oklahoma
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You're very welcome!
And now my favorite way as well! Thanks again!
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18.5" WSM and 22.5" OTG. |
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04-04-2014, 06:51 PM | #13 |
is One Chatty Farker
Join Date: 08-23-13
Location: Colorado
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Have to try this one soon! Looks great!
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04-04-2014, 07:27 PM | #14 |
somebody shut me the fark up.
Join Date: 08-27-13
Location: Princeton, TX
Name/Nickname : )
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Great work on those chops.
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Custom Offset/GMG Davy Crockett/Vision Kamado/Blackstone 36"/Weber 22" "redhead"/WSM 14.5" X2/Jumbo Joe/Pit Boss Copperhead/KCBS |
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04-04-2014, 07:30 PM | #15 |
Babbling Farker
Join Date: 07-06-13
Location: Oklahoma
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By the way, after rinsing thoroughly (as instructed by cowgirl) and patting dry, I didn't add any more salt (or anything for the matter) when frying them up. They had just the right amount of salt.
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18.5" WSM and 22.5" OTG. |
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