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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 06-11-2008, 07:17 PM   #1
thirdeye
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Default 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......




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Unread 06-11-2008, 07:44 PM   #2
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They look perfect. How did they taste?
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Unread 06-11-2008, 08:14 PM   #3
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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.
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Unread 06-11-2008, 08:20 PM   #4
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thireyed you are making me hungry. great looking chops. how was the taste.
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Unread 06-11-2008, 08:27 PM   #5
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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.
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Unread 06-11-2008, 08:32 PM   #6
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Great idea, chops look good!!
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Unread 06-11-2008, 09:01 PM   #7
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Quote:
Originally Posted by thirdeye View Post

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!
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Unread 06-12-2008, 01:23 PM   #8
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Very nice!! I put them on my to do list.
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Unread 06-12-2008, 02:37 PM   #9
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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
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Unread 06-12-2008, 05:07 PM   #10
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I think i will try that with some pork steaks. Should work well.
Great looking chops!
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Unread 06-12-2008, 11:16 PM   #11
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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.
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Unread 06-12-2008, 11:23 PM   #12
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Quote:
Originally Posted by Sylvie View Post
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.
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Unread 06-13-2008, 01:30 AM   #13
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Great job Wayne.
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Unread 06-13-2008, 02:38 AM   #14
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Very nice Wayne!! I think you just gave me another idea to use my cure on!
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