Buckboard Chops

thirdeye · 06-11-2008, 07:17 PM

Okay Buckboard fans check out these beauties. 3/4 pound pork chops, cured with 2 tablespoons of Hi Mountain for 48 hours. Soaked for 6 hours and rested about 6 or 7 hours in the fridge. I smoked them on my BDS at 180* until the internal was 150* ish, which was about 90 minutes.

Happy Trails......

Brewmaster · 06-11-2008, 07:44 PM

They look perfect. How did they taste?

thirdeye · 06-11-2008, 08:14 PM

Quote:

Originally Posted by Brewmaster

They look perfect. How did they taste?

They were great, the long soak time insured they were not salty, and I was careful to use chips about every 20 minutes, because I didn't want to risk getting them too smoky. I guess I could say they tasted similar to a grilled slice of ham.

deeque · 06-11-2008, 08:20 PM

thireyed you are making me hungry. great looking chops. how was the taste.

thirdeye · 06-11-2008, 08:27 PM

Quote:

Originally Posted by deeque

thireyed you are making me hungry. great looking chops. how was the taste.

I loved them. I usually slice a loin into chops for curing, but these were just real nice ones.

Bbq Bubba · 06-11-2008, 08:32 PM

Great idea, chops look good!!

boatnut · 06-11-2008, 09:01 PM

Quote:

Originally Posted by thirdeye

I loved them. I usually slice a loin into chops for curing, but these were just real nice ones.

man those look good! gonna have to try that one! I normally slice a loin for my chops too although hard to beat a bone-in center cut chop!

OSD · 06-12-2008, 01:23 PM

Very nice!! I put them on my to do list.

HB-BBQ · 06-12-2008, 02:37 PM

Those look great, I have never thought of curing anything other than pork butt for BBB which I finally got down thanks to your "how to" instructions on your site. This is an eye opener, and I am going to look more into curing other meats. Thanks

MostLarge · 06-12-2008, 05:07 PM

I think i will try that with some pork steaks. Should work well.
Great looking chops!

Sylvie · 06-12-2008, 11:16 PM

That reminds me of a childhood meal my mother use to prepare- smoked pork chops which she purchased from the grocery store. I don't know why I didn't remember this before this post. Now I'm gonna have to breakout my BBB seasoning and try to make my own.

thirdeye · 06-12-2008, 11:23 PM

Quote:

Originally Posted by Sylvie

That reminds me of a childhood meal my mother use to prepare- smoked pork chops which she purchased from the grocery store. I don't know why I didn't remember this before this post. Now I'm gonna have to breakout my BBB seasoning and try to make my own.

As a kid we had them in dishes with apples or with cabbage and some root veggies. ..... When I see smoked chops in the butcher case, they want like $7 a pound so there is a lot of value in making your own.

Norcoredneck · 06-13-2008, 01:30 AM

Great job Wayne.

BobBrisket · 06-13-2008, 02:38 AM

Very nice Wayne!! I think you just gave me another idea to use my cure on!

06-11-2008, 07:17 PM	#1
thirdeye Quintessential Chatty Farker Join Date: 01-14-06 Location: At home on the range in Wyoming Downloads: 2 Uploads: 0	Buckboard Chops Okay Buckboard fans check out these beauties. 3/4 pound pork chops, cured with 2 tablespoons of Hi Mountain for 48 hours. Soaked for 6 hours and rested about 6 or 7 hours in the fridge. I smoked them on my BDS at 180* until the internal was 150* ish, which was about 90 minutes. Happy Trails...... __________________ ~thirdeye~ I Play With Fire and Smoke *KCBS - CBJ* Big Green Eggs, Big Drum Smokers, Big Chiefs, Weber Smokey Joe "Custom Tall Boy" Oil Patch Horizontal Visit my Cookin' Site by clicking HERE Barbecue is not rocket surgery

06-11-2008, 07:44 PM	#2
Brewmaster is One Chatty Farker Join Date: 07-05-07 Location: St. Louis Downloads: 0 Uploads: 0	They look perfect. How did they taste? __________________ FEC-100 PG-500 Large Egg Weber Ranch Kettle BBQ070 (Lil Tex) BBQ075 (Texas) UDS

06-11-2008, 08:20 PM	#4
deeque Full Fledged Farker Join Date: 10-14-07 Location: new jersey Downloads: 0 Uploads: 0	thireyed you are making me hungry. great looking chops. how was the taste. __________________ smokin que & lovin it _____ Don UDS WEBER OTG 22.5

06-11-2008, 08:32 PM	#6
Bbq Bubba somebody shut me the fark up. Join Date: 05-03-07 Location: New Baltimore, Mi. Downloads: 0 Uploads: 0	Great idea, chops look good!! __________________ Pitmaster @ Lockharts BBQ Beer Snob I cook the best brisket north of Dallas. Get over it. Northern midwest director for OBR www.operationbbqrelief.com

06-12-2008, 02:37 PM	#9
HB-BBQ is Blowin Smoke! Join Date: 06-14-07 Location: Huntington Beach, CA Downloads: 0 Uploads: 0	Those look great, I have never thought of curing anything other than pork butt for BBB which I finally got down thanks to your "how to" instructions on your site. This is an eye opener, and I am going to look more into curing other meats. Thanks __________________ Lang 36 custom, Backwoods Patio, Horizon Patriot, UDS by Norco, Spirit E-310

06-12-2008, 01:23 PM	#8
OSD is One Chatty Farker Join Date: 12-22-05 Location: St. Petersburg, Fl. Downloads: 0 Uploads: 0	Very nice!! I put them on my to do list.

06-12-2008, 05:07 PM	#10
MostLarge On the road to being a farker Join Date: 02-18-07 Location: Tampa, Fla. Downloads: 0 Uploads: 0	I think i will try that with some pork steaks. Should work well. Great looking chops! __________________ [FONT=Franklin Gothic Medium][FONT=Arial]Weber Performer w/Smokenator 1000 mod/Rotisserie unit UDS w/Weber Lid Lg Kamado New Braunsfel Offset [/FONT] [/FONT]

06-12-2008, 11:16 PM	#11
Sylvie Full Fledged Farker Join Date: 06-06-06 Location: Ramona, California Downloads: 0 Uploads: 0	That reminds me of a childhood meal my mother use to prepare- smoked pork chops which she purchased from the grocery store. I don't know why I didn't remember this before this post. Now I'm gonna have to breakout my BBB seasoning and try to make my own. __________________ "Lady of Q" Former member of "Four Q BBQ Team" Soul Fusion Kitchen BWS Party G2 Two 18.5 inch WSMs, One 22.5 inch WSMs, one 22.5 inch Blue One Touch Gold Kettle Hot Pink Thermapen "Have van will travel"

06-13-2008, 01:30 AM	#13
Norcoredneck somebody shut me the fark up. Join Date: 07-11-06 Location: Norco, Ca. Downloads: 0 Uploads: 0	Great job Wayne. __________________ *Low and Slow.....* *The Prontologist is in...* *Ok let's see your Butt!*

06-13-2008, 02:38 AM	#14
BobBrisket Moderator Join Date: 12-11-07 Location: El Paso, TX Downloads: 0 Uploads: 0	Very nice Wayne!! I think you just gave me another idea to use my cure on! __________________ UDS, Pit Barrel Cooker-Courtesy of Poobah, WSM, 22.5 Weber Kettles-K and DR Stamped, 18.5 Weber Bar-B-Kettle, Weber 18.5 Smokey Joe Platinum, Weber Genesis Silver B, Lil' Chief Smoker, Lodge Sportman Grill, Backyard Fire Pit, Dutch Ovens, Discada Set Up, Turkey Fryer! BobBrisket Jr.-MUDS, WSJ Silver My BEST Compliment......"You're a good cooker, Dad!"--My Son. DAN!

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