- Joined
- Jan 14, 2006
- Location
- At home...
I decided to do a double duty cook for these two Throwdowns.... here is how the deal went down.
I dry cured some center cut pork loin chops (high on the hog cuts) for 60 hours and rested them overnight for the pellicle to form. Next, I flavor smoked them in my Big Chief for 2 hours with pecan pellets. Meanwhile, I shoveled snow.
The internal was 80° when I moved them to my Smokey Joe (kettle cook-off). Some people use a "Vortex", I used my "Poor-tex" set-up. :laugh: The finish target temperature was 145° and the GrillGrates buffered the heat.
The "Kettle Cook Off" required "kettle cam" photo, which I have....and here is the entry photo.
For the "Eatin' High on the Hog" TD I took the smoked chops and made Kassler Rippchen mit Sauerkraut. It's German country food. And here is my entry photo.
I dry cured some center cut pork loin chops (high on the hog cuts) for 60 hours and rested them overnight for the pellicle to form. Next, I flavor smoked them in my Big Chief for 2 hours with pecan pellets. Meanwhile, I shoveled snow.
The internal was 80° when I moved them to my Smokey Joe (kettle cook-off). Some people use a "Vortex", I used my "Poor-tex" set-up. :laugh: The finish target temperature was 145° and the GrillGrates buffered the heat.
The "Kettle Cook Off" required "kettle cam" photo, which I have....and here is the entry photo.
For the "Eatin' High on the Hog" TD I took the smoked chops and made Kassler Rippchen mit Sauerkraut. It's German country food. And here is my entry photo.