Center Cut Loin Chops, Indirect w/PRON

Desert Dweller · 06-30-2009, 09:59 PM

Marinated the chops for about 5 hours in Zesty Italian Salad Dressing with a bit more Garlic added, then cooked indirect on the Platinum w/Oak and R.O. Last five minutes I spread olut the coals to give a quick sear. I like to sear after smoking indirect, I think it allows better smoke penetration than searing first. Parmeasan Noodles and Spinach completed the meal. Simple, tasty and tender. Man I love to cook!

smalls65 · 06-30-2009, 10:00 PM

Are there any leftovers??????

Phesant · 06-30-2009, 10:05 PM

Looks great DD,

BRBBQ · 06-30-2009, 10:19 PM

I could eat one or two.

zydecopaws · 06-30-2009, 10:23 PM

Let's see... nine chops, and all those boys of yours... I guess there aren't any leftovers.

Great looking meal DD.

landarc · 06-30-2009, 10:50 PM

Nice looking chops. Do you know, could you smoke those as step one, then take them elsewhere and finish them off top reheat and sear them?

Desert Dweller · 06-30-2009, 11:37 PM

Quote:

Originally Posted by landarc

Nice looking chops. Do you know, could you smoke those as step one, then take them elsewhere and finish them off top reheat and sear them?

I suppose you could, if you wanted to create the impression that they were done "on the spot". Myself I would finish them with a sear, place in a roasting bag with about a 1/4 cup of apple juice, wrap in foil and then wrap in towels, place in pre heated cooler for the trip and if necessary reheat in oven at the dining spot. Bagged and wrapped in foil, toweled and placed in heated cooler will keep them at eating temp 3-4 hours without any problem...

landarc · 07-01-2009, 12:41 PM

I don't care about impressions, I just want it to eat well. I will try your suggestion as if they stay at temp for an hour, that would be plenty. Sadly, I am the only one of the group that cooks on wood, everyone else burn gas.

big brother smoke · 07-01-2009, 01:00 PM

I'd hit that!

chambersuac · 07-01-2009, 01:20 PM

those look great! I'll take two!

rschmidty6 · 07-01-2009, 02:39 PM

Those look great DD - I do the same thing in getting the center cut pork loin and cutting it myself....very little fat, no bones, and you can make it as thick as you want!! Way to go

06-30-2009, 10:00 PM	#2
smalls65 Full Fledged Farker Join Date: 04-27-09 Location: Durham, NC Downloads: 0 Uploads: 0	Are there any leftovers?????? __________________ Ron (The SmokeHouse Bandits BBQ Cookin Team) BWS Chubby, WSM x 3

06-30-2009, 10:05 PM	#3
Phesant Babbling Farker Join Date: 08-24-08 Location: Appleton, Wi Downloads: 0 Uploads: 0	Looks great DD, __________________ Ken WSM Char-Griller Super Pro w/SFB Grill Sargent Turkey / Fish Fryer Weber Ranch Kettle "Lucky Girl" (A Stamp, 1979), [COLOR=darkorange][B]ORANGE THERMAPEN[/B][/COLOR] [COLOR=black]Proud member of the Zero's :thumb:[/COLOR]

06-30-2009, 10:23 PM	#5
zydecopaws Babbling Farker Join Date: 01-14-09 Location: Battle Ground, WA Downloads: 0 Uploads: 0	Let's see... nine chops, and all those boys of yours... I guess there aren't any leftovers. Great looking meal DD. __________________ [B][URL="http://noexcusesbbq.com"]No Excuses BBQ[/URL][/B] [I][COLOR=Red]BBQ, no excuses! Who cares about the weather?[/COLOR][/I] [B][COLOR=Blue] MOINK Ball Wizard and ALF Award Recipient[/COLOR][/B] [SIZE=2]Webers up the wazoo, a bunch o' Pyromids, Bubba Ho-Keg, and [URL="http://noexcusesbbq.com/archives/2987"]the CrockaQue[/URL][/SIZE]

06-30-2009, 10:50 PM	#6
landarc somebody shut me the fark up. Join Date: 06-26-09 Location: San Leandro, CA Downloads: 0 Uploads: 0	Nice looking chops. Do you know, could you smoke those as step one, then take them elsewhere and finish them off top reheat and sear them? __________________ "perhaps...but then again...maybe not..." careful there son, those ribs are boiling hot... \_\|_/ (='.'=) Here there be bunnies... (")_(")ooo Pacific Rim BBQ Bob's Brew and Que

07-01-2009, 12:41 PM	#8
landarc somebody shut me the fark up. Join Date: 06-26-09 Location: San Leandro, CA Downloads: 0 Uploads: 0	I don't care about impressions, I just want it to eat well. I will try your suggestion as if they stay at temp for an hour, that would be plenty. Sadly, I am the only one of the group that cooks on wood, everyone else burn gas. __________________ "perhaps...but then again...maybe not..." careful there son, those ribs are boiling hot... \_\|_/ (='.'=) Here there be bunnies... (")_(")ooo Pacific Rim BBQ Bob's Brew and Que

06-30-2009, 10:19 PM	#4
BRBBQ is Blowin Smoke! Join Date: 06-05-08 Location: Council Bluffs, Iowa Downloads: 0 Uploads: 0	I could eat one or two.

07-01-2009, 01:00 PM	#9
big brother smoke somebody shut me the fark up. Join Date: 05-03-06 Location: Ventura, CA Downloads: 0 Uploads: 0	I'd hit that! __________________ Peace and Smoke, BBS https://www.bigpoppasmokers.com/stor...nufacturer=314 My Weapons: Custom rig - Kandi, UDS; Bubba Keg; 22.5 WSM x 2; 18.5 WSM; BWS extended party; BWS Gator and an Onyx Oven; 29' ft Coachmen Leprechaun (Lola); Avatar by Grillman. Dan Chambers get well soon, so we can tell you to "Shut up Chambers"

07-01-2009, 01:20 PM	#10
chambersuac somebody shut me the fark up. Join Date: 04-02-09 Location: Manito, IL Downloads: 0 Uploads: 0	those look great! I'll take two!

07-01-2009, 02:39 PM	#11
rschmidty6 Full Fledged Farker Join Date: 06-03-09 Location: Annandale, NJ Downloads: 0 Uploads: 0	Those look great DD - I do the same thing in getting the center cut pork loin and cutting it myself....very little fat, no bones, and you can make it as thick as you want!! Way to go __________________ Bob S. - 2005 Black Weber Performer - Smoken Bob's BBQ Pit

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