The Never Ending PORK CHOP Thread

[bigabyte]

The next cut we are going to master is...

PORK CHOPS!
http://www.easy-bbq-recipes.com/image-files/whole-pork-loin.jpg
Photo from Easy-BBQ-Recipes.com (http://www.easy-bbq-recipes.com/pork-cuts-chart.html).

*** THESE RULES ARE DIFFERENT FROM THROWDOWS - SEE BELOW ***

If you don't know what farking PORK CHOPS are then get a brain and get the fark outta here!:mad:

Do you think you have what it takes to be the PORK CHOPS MASTER??? Well, PROVE IT!!!:twisted:

Here are the rules for the BBQ Brethren PORK CHOPS Master contest.

1. NO MORE RULES
2. Your item must be cooked in some sort of fashion that is BBQ.

OK all you wannabe BBQ'ers, LET'S GET COOKING!!!:cool: There can be only one PORK CHOPS MASTER!:boxing: Do you have what it takes to become the PORK CHOPS MASTER?

NEXT CUT: NOTHING! (this will be the final Masters Cut contest)

[deguerre]

Do farkin pork nuggets qualify?

[bigabyte]

Do farkin pork nuggets qualify?
Yes, your chops can be bone-in or boneless. So long as they are chops cut from a portion of the loin, thus the reason for the image in the opening post.

[colonel00]

These rules are too confusing. I need landarc to translate these please.

[bigabyte]

I'm sure he has a right-wing translator somewhere!

[gtr]

:doh:

This a day after I did a Kurobuta center rib roast. Oh well...more pork chops never hurt. I bet this farker fills up quick though & I'm one procrastinatin sumbich....

[Al Czervik]

Pork chops eh? How about pork chops and applesauce? :heh:

http://t2.gstatic.com/images?q=tbn:ANd9GcR4fGkdIr3jPf7jh2DqYx4k-Z8Lw8EML9eH67evwOrs79pKiP8fQg

I know... I know... They have to be part of the pork chops and not a side dish! :roll:

[bigabyte]

Pork chops eh? How about pork chops and applesauce? :heh:

http://t2.gstatic.com/images?q=tbn:ANd9GcR4fGkdIr3jPf7jh2DqYx4k-Z8Lw8EML9eH67evwOrs79pKiP8fQg

I know... I know... They have to be part of the pork chops and not a side dish! :roll:
You could dress the pork chop in applesauce, or put the pork chop on a bed of apple sauce, or some other option that fits within the rules.

[landarc]

It is simple, you must cook pork chops for this throwdown. You must post pictures of the pork chop, it is best to cook a pork chop, so you must post pics of it getting ready for cooking, cooking and apres-cooking. You may not substitute a tofu or soy cutlet for a pork chop, as a cutlet is not a chop. Of course, so we are inclusive and thoughtful appearing, we are allowing boneless chops made from pork even though everyone knows that a chop has to have a bone in it, otherwise it is a cutlet, which is not allowed. But, we don't want to appear biased against cutlets, even as we reject soybeans, which means, we are not really being open minded, as we are still not allowing soy products despite allowing cutlets, which are not really chops. I am actually okay with this, as I have nothing against allowing cutlets and chops to associate with each other, since I think things with bones are best associating closely with things that do not have bones. I get nervous when a gathering does not have a good mix of bones and no bones. I guess we are also not going to allow steaks, as steaks are not clearly chops, unless they have a bone in them, in which case, they are chops and not steaks anyways and are not fully realizing their inner chop, maintaining their charade existience, as steaks and not chops. And still, we deny soy a place at the table.

[twinsfan]

I always screw up pork chops and make them tough, so it's good it's a photo competition, otherwise I'd be even more dead then usual.

[Al Czervik]

^^^^^ Sounds like Guerry and I better just start heading for the short bus right now... :doh:

[bigabyte]

We're going to need a bigger bus!:shock:
http://jamesriverfilm.files.wordpress.com/2011/05/jaws-still.jpg

[colonel00]

This one might work. Plus it has fancy handles on the front so giants can pick you up and swing you around.

http://images.beijing2008.cn/20070918/Img214159957.jpg

[watertowerbbq]

Cool! I'm cooking a couple of whole boneless pork loins this weekend!

[R2Egg2Q]

We don't have any good pork chops around here. Seems like most of the nice juicy pork chops with some fat are out of the U.S. Maybe Phrasty can send some out this way.

[O-Town]

OK I will join in. These are Grilled boneless chops in a Chinese Marinade.

Here are the naked ones.....:-D

http://i110.photobucket.com/albums/n101/jcirvin/011.jpg

Now my Mise en place

http://i110.photobucket.com/albums/n101/jcirvin/012-2.jpg

Were using a combination of soy sauce, mirin, and sesame oil as a quick brinerade. Prior to the bath I have seasoned the chops with cracked sea salt and pepper along with a sprinkling of five pepper seasoning.

http://i110.photobucket.com/albums/n101/jcirvin/014-2.jpg

Now into the bath for about 30 minutes.
http://i110.photobucket.com/albums/n101/jcirvin/015-1.jpg

From here we go direct to the kettle setup for an indirect cook. Fueled by a mix of lump and Stubbs briquettes. I gave them a quick sear and rotate then moved to the cool side for the rest of the cook.

http://i110.photobucket.com/albums/n101/jcirvin/016-1.jpg

Pulled from kettle at 145 and plated.

http://i110.photobucket.com/albums/n101/jcirvin/018.jpg

Thanks for looking! :becky:

[bigabyte]

Very nice opening!:hungry:

[boogiesnap]

very nice indeed!

is there any left? i'd love to see a cut shot.

what are they glazed with? or did i miss it?

[Bama Q]

The best part of Pork Chop is ???????????

*
*
+
_

Chewing on the Bone, You Got It
Big Jim

[Oldyote]

I didn’t bleed and I ain't black and blue,
It ain't hard to tell who got the best of who,
Cause in the morning light I’m hard to recognize,
Yeah Jack Daniels kicked my ass again last night

Eric Church

[---k---]

So far, none of those entries look like what my momma made growing up...

[colonel00]

So far, none of those entries look like the chops my boss cooked the other day...:puke:

Entries look great so far.

[Groundhog66]

We don't have any good pork chops around here. Seems like most of the nice juicy pork chops with some fat are out of the U.S. Maybe Phrasty can send some out this way.


We need to find a secret source for those too :becky:



Just remember everyone, extra points for a money shot showing it's cooked perfectly :hungry:

[Moose]

OK, here's my stab at Pork Chops:

Original post HERE:

www.bbq-brethren.com/forum/showthread.php?t=114585 (http://www.bbq-brethren.com/forum/showthread.php?t=114585)

The Missus picked up these two fine specimens the other day at a local ethnic market we frequent:

http://i980.photobucket.com/albums/ae286/Pashn8one/Aug%2023%202011%20Pork%20Chops/IMG_5045.jpg

These are just SO much better than what we get at local supermarket!

I decided to dust them with some Rub Co. BBQ seasoning, which I've really been enjoying lately:

http://i980.photobucket.com/albums/ae286/Pashn8one/Aug%2023%202011%20Pork%20Chops/IMG_5047.jpg

Here they are cooking at the final stage:

http://i980.photobucket.com/albums/ae286/Pashn8one/Aug%2023%202011%20Pork%20Chops/IMG_5059.jpg

When they reached 145 degrees internal, I pulled them and let them rest for a bit:

http://i980.photobucket.com/albums/ae286/Pashn8one/Aug%2023%202011%20Pork%20Chops/IMG_5062.jpg


Plated and ready to eat:

http://i980.photobucket.com/albums/ae286/Pashn8one/Aug%2023%202011%20Pork%20Chops/TDMoneyShot4.jpg

Note to Mods: If the above pic would be a DQ, use the one above it for the last pic.

[colonel00]

Looks great moose. How many plates were harmed in the making of this post???

[---k---]

Moose,
Looks tasty. I like the photo above the DQ better. Though, I think I've only voted for the winner once. :doh:

[Oldyote]

I agree this is beautiful.


http://i980.photobucket.com/albums/ae286/Pashn8one/Aug%2023%202011%20Pork%20Chops/IMG_5062.jpg

[Groundhog66]

Moose,
Looks tasty. I like the photo above the DQ better.


Oh no, don't DQ :tsk:

[bigabyte]

I can either Short Bus it, or use the other photo. Or, since this is going to be THE LAST MASTERS CUT CONTEST, I could just say to farken hell with the rules and let anything go...maybe even bump up the minimum entries...

ANYTHING GOES AT THIS POINT!:becky:

[deguerre]

No rules? So I can enter a brisket?

[Groundhog66]

No rules? So I can enter a brisket?


Don't you dare :heh:

[bigabyte]

ATTENTION LOSERS (since nobody has won yet you are all still LOSERS)

PLEASE TAKE NOTE OF THE FOLLOWING CHANGES EFFECTIVE IMMEDIATELY!

The next cut we are going to master is...

PORK CHOPS!
http://www.easy-bbq-recipes.com/image-files/whole-pork-loin.jpg
Photo from Easy-BBQ-Recipes.com (http://www.easy-bbq-recipes.com/pork-cuts-chart.html).

*** THESE RULES ARE DIFFERENT FROM THROWDOWS - SEE BELOW ***

If you don't know what farking PORK CHOPS are then get a brain and get the fark outta here!:mad:

Do you think you have what it takes to be the PORK CHOPS MASTER??? Well, PROVE IT!!!:twisted:

Here are the rules for the BBQ Brethren PORK CHOPS Master contest.

1. NO MORE RULES
2. Your item must be cooked in some sort of fashion that is BBQ.

OK all you wannabe BBQ'ers, LET'S GET COOKING!!!:cool: There can be only one PORK CHOPS MASTER!:boxing: Do you have what it takes to become the PORK CHOPS MASTER?

NEXT CUT: NOTHING! (this will be the final Masters Cut contest)

[bigabyte]

No rules? So I can enter a brisket?
Please see the updated rules for any and all clarifications.:becky:

[Oldyote]

So does Rule #1 override Rule #2?

If a bus traveling 45 miles an hour reaches Chicago before a swan can land on that big white opera thingy can we open a new jar of Blues Hog?

Oh and my daughter wants to know if mosquitoes have families?

Thanks. I'll take my answers off the air.

[caseydog]

So, the three photos and all that stuff is out the window? There is no longer a time frame? I can buy already cooked chops from a gourmet restaurant, put them on a plate, and enter them?

Did somebody threaten you with a large bull with pointy horns?

CD

[bigabyte]

So, the three photos and all that stuff is out the window? There is no longer a time frame? I can buy already cooked chops from a gourmet restaurant, put them on a plate, and enter them?

Did somebody threaten you with a large bull with pointy horns?

CD
No threats. Just too much confusion about the rules. What really sealed it for me was that some people were starting to think they couldn't use gas grills in the Throwdowns. So I had to kill this thing.

[colonel00]

Wait, we have to use gassers now? What about a gas powered crockpot?

[bigabyte]

Wait, we have to use gassers now? What about a gas powered crockpot?
Please see the updated rules below for clarification!:becky:


ATTENTION LOSERS (since nobody has won yet you are all still LOSERS)

PLEASE TAKE NOTE OF THE FOLLOWING CHANGES EFFECTIVE IMMEDIATELY!

The next cut we are going to master is...

PORK CHOPS!
http://www.easy-bbq-recipes.com/image-files/whole-pork-loin.jpg
Photo from Easy-BBQ-Recipes.com (http://www.easy-bbq-recipes.com/pork-cuts-chart.html).

*** THESE RULES ARE DIFFERENT FROM THROWDOWS - SEE BELOW ***

If you don't know what farking PORK CHOPS are then get a brain and get the fark outta here!:mad:

Do you think you have what it takes to be the PORK CHOPS MASTER??? Well, PROVE IT!!!:twisted:

Here are the rules for the BBQ Brethren PORK CHOPS Master contest.

1. NO MORE RULES
2. Your item must be cooked in some sort of fashion that is BBQ.

OK all you wannabe BBQ'ers, LET'S GET COOKING!!!:cool: There can be only one PORK CHOPS MASTER!:boxing: Do you have what it takes to become the PORK CHOPS MASTER?

NEXT CUT: NOTHING! (this will be the final Masters Cut contest)

[deguerre]

Don't you dare :heh:

I love you too, Tim.:becky:

[Ron_L]

I can either Short Bus it, or use the other photo. Or, since this is going to be THE LAST MASTERS CUT CONTEST, I could just say to farken hell with the rules and let anything go...maybe even bump up the minimum entries...

ANYTHING GOES AT THIS POINT!:becky:

If that's the case...

Grilled Pork Chops with Todd's Dirt and Sweet Lucy Mustard Glaze.

Our friends at 4 Smokin' Butts Competition BBQ Team introduced us to Sweet Lucy (http://www.prichardsdistillery.com/whiskey/sweet-lucy-bourbon.cfm), a bourbon liqueur from Tennessee. It's Goooooodddd stuff! So, Parsley Lady was looking at recipes for pork chops and came across a bourbon mustard glaze that I adapted to use Sweet Lucy.

It started with a couple of thick cut boneless loin chops which were brined in a mix of water, Kosher salt, honey and soy sauce. Those were then rinsed, dried and rubbed with a little EVOO and then given a dusting of Todd's Dirt. They then sat for about 30 minutes to let the oil rehydrate the rub.

https://lh5.googleusercontent.com/-MWscMhpkvcE/TlMTQcLojaI/AAAAAAAAHMI/WVCnd0Cr2QI/s800/IMG_0749.JPG

I had plans to use these as an entry into the Pork Chop Masters Throwdown and grill them on the Egg but I was stuck in meetings much later than I had hoped, so I fell back to the gasser :shocked:. I seared them over direct heat for a couple of minutes per side and finished them indirect until the internal temp was 140. then I gave them two layers of glaze as took them off of the grill at 150 internal to rest.

https://lh5.googleusercontent.com/-D_Ri-N_B0wI/TlMTRD5RgjI/AAAAAAAAHMM/hg0SPD7GjCU/s800/IMG_0752.JPG

https://lh4.googleusercontent.com/-VKqtwd0oHX4/TlMTRoz-_gI/AAAAAAAAHMQ/VlEWiuf8ozQ/s800/IMG_0756.JPG

Brothers and Sisters, these did not suck! The chops were moist and tender and the glaze had a nice combination of sweet and tangy. I will definitely make these again.

Here is the approximate recipe for the glaze...

Sweet Lucy Mustard Glaze

3 T Butter
1 t minced garlic
1/4 C stone ground mustard
2 T packed brown sugar
3 T Sweet Lucy
1 1/2 t Worcestershire
Freshly ground black pepper to taste

Melt the butter in a sauce pan and saute the garlic for about 1 minute. add in the rest of the ingredients and whisk until smooth. bring to a boil and boil for about a minute to cook off the alcohol. Glaze the chops during the last 5 - 10 minutes of cooking.

[caseydog]

So, is there still a farking deadline for entries?

CD

[caseydog]

That looks very tasty, Ron, but also very similar to what I am entering. Are you hacking my computer? :boxing:

CD :becky:

[bigabyte]

So, is there still a farking deadline for entries?

CD
I guess not!:laugh:

[colonel00]

I guess not!:laugh:

Sweet! Now I have time to buy a farm and raise my own pigs until I find the perfect chop to use.

[bigabyte]

I'll still close it down the first weekend AFTER the 10th Pork Chop entry is submitted. And please enter pork chops. Although technically, nothing in the rules says you have to.

[caseydog]

I should have just enough time to get chef Daniel Boulud to prepare my entry. If he's not available to travel, I may need to settle for local chef, Dean Fearing.

CD

[Ron_L]

That looks very tasty, Ron, but also very similar to what I am entering. Are you hacking my computer? :boxing:

CD :becky:

Yes, and you really should at least password protect that folder of pictures. You know the ones... :becky:

[Boshizzle]

I'll still close it down the first weekend AFTER the 10th Pork Chop entry is submitted. And please enter pork chops. Although technically, nothing in the rules says you have to.

That's good to hear. I'm entering Spam. I just came by this awesome recipe using Todd's Dirt and a Sweet Lucy Mustard Glaze that I bet will go great on Spam.

[Phrasty]

Guess I'm in this one... :thumb: Did some nice 1" Frenched pork chops tonight. There's the cook thread: • A couple Bone-in Chops (http://www.bbq-brethren.com/forum/showthread.php?t=114691)

Here's the entry image:
http://i9.photobucket.com/albums/a84/phrasty/9f1611a8.jpg

This is gonna be a good one! :thumb:

Cheers

[boogiesnap]

phrasty, that looks great, but i think you need to submit three(3) images for a masters cut throwdown.

don't want to see a DQ on that chop!

[Ron_L]

Nice chop, Phrasty!

[Boshizzle]

Nice chop, Phrasty! One more reason to visit Jamaica.

[Phrasty]

phrasty, that looks great, but i think you need to submit three(3) images for a masters cut throwdown.

don't want to see a DQ on that chop!

Ahhh Good looking out Brother... All I saw was the "no rules thingy" :wink::wink::heh: OK here we go...

http://i9.photobucket.com/albums/a84/phrasty/0ca405e1.jpg

http://i9.photobucket.com/albums/a84/phrasty/6e52b6f1.jpg

http://i9.photobucket.com/albums/a84/phrasty/9f1611a8.jpg


:becky::becky::becky:
That should be good now...

Cheers

[boogiesnap]

oh yeah...i forgot about that amendment.

[bigabyte]

Whoa, Phrasty just made two entries off of one dish!:shock: I think that might be a first!:shock:

[colonel00]

Can the same person tie themselves and win twice in the same throwdown?

[thedirtman]

Come on you guys are making me go out of my mind. These look to goooooood.
Todd

[boogiesnap]

Whoa, Phrasty just made two entries off of one dish!:shock: I think that might be a first!:shock:

thats my fault....:icon_blush:

[boogiesnap]

phrasty, that looks great, but i think you need to submit three(3) images for a masters cut throwdown.

don't want to see a DQ on that chop!


^^^^see. :doh:

[Phrasty]

Whoa, Phrasty just made two entries off of one dish!:shock: I think that might be a first!:shock:

.....Im confused! :crazy::doh: It was too late to edit my original post :shock:. My bad. Yah, and I'm gonna blame whatever wrongdoing I did one boogiesnap... :wink: Yeah, its all his fault! That is unless i tie myself.. :thumb: :heh:

Cheers

[caseydog]

Grilled Pork Chops with Maple Syrup-Brandy Glaze

I started out with a couple of thick-cut bone-in pork loin chops. I brined them for two hours in Dr. BBQ's simple brine, which I can't post here without infringing on his copyright. It really is simple, with k-salt and turbo sugar as the primary ingredients.

I rinsed them, and seasoned with fresh ground black pepper -- no salt needed after the brine.

They were grilled on both direct and indirect heat until the IT hit 145 degrees. I flipped and basted with the glaze about three rotations.

The glaze was inspired by my desire to use maple syrup with a pork chop, with the assistance of multiple recipes I found on the internets. Basically, it was real maple syrup, brandy, dijon mustard, garlic, and a touch of apple cider vinegar. I simmered it, then strained it to make a glaze I could brush on during the cook.

I plated it, and added a little more of the glaze. Since there is no "short bus rule" on this TD, I plated on a bed of wild rice with garlic butter. But, it really added nothing. The pork chop was awesome by itself. I can't believe I never brined chops before. I will from now on.

The maple syrup worked even better than I expected. I don't know how much the Brandy contributed. There was only about a teaspoon of vinegar, but it balanced the sweetness of the syrup perfectly.

I love this one -- so it will probably get a zero. :laugh:

http://www.bbq-brethren.com/forum/picture.php?albumid=492&pictureid=4051

http://www.bbq-brethren.com/forum/picture.php?albumid=492&pictureid=4052

http://www.bbq-brethren.com/forum/picture.php?albumid=492&pictureid=4053

CD

[bigabyte]

Wow...and even with the rule changes...this one follows the original rules!:shock:

[Gore]

Had these a few weeks ago. They reminded me of the pork we used to get 30 years ago. Unfortunately, such things aren't widely available here:

http://i613.photobucket.com/albums/tt211/gvideen/Spain11/IMG_2300.jpg

http://i613.photobucket.com/albums/tt211/gvideen/Spain11/IMG_2299.jpg

[twinsfan]

Wait, I'm doing a tenderloin today. I read somewhere they can count as pork chops? Does that count here?

[colonel00]

Wait, I'm doing a tenderloin today. I read somewhere they can count as pork chops? Does that count here?

If you cut it into chops it will. Then again, there are no rules anymore so just go as is. Remember, there is no spoon.

[boogiesnap]

and use your feelings...

[bigabyte]

and use your feelings...
No, I believe the saying is, "Use the Force, Luke. Trust your feelings, let go".

Oh, no I guess that won't work. That only works for Luke and not Gore.

[boogiesnap]

i think you can also "reach out with your feelings". :becky:

[Matt_A]

OK... couldn't pass this one up!

3 - 1.2 lb, 2" thick Iowa Cut Pork Loin Chops:

http://litecylinderoklahoma.com/external/IMG_2392.JPG

Rubbed well with my Butt Rub. Injected with 1 Tablespoon of the rub mixed with 1 cup apple cider.

Matt's Butt Rub


1 cup turbinado sugar
1 cup smoked paprika
2/3 cup garlic salt
2/3 cup kosher salt
1/2 cup dark brown sugar
3 tablespoons ancho chili powder
3 teaspoons oregano leaves
3 teaspoons ground cumin
2 teaspoons cayenne pepper
2 teaspoons fresh, finely ground black pepper


http://litecylinderoklahoma.com/external/IMG_2393.JPG

That's my bulk container for the rub.
These went in the fridge about 3 1/2 hours ago. Charcoal is now coming up to temp.

http://litecylinderoklahoma.com/external/IMG_2394.JPG
Into the Baby Bullet @ 275º F on hardwood lump with a couple pieces of apple and a couple pieces of oak.

http://litecylinderoklahoma.com/external/IMG_2395.JPG

After they reached 130ºF internal I cranked the vents wide open and brought the smoker up to 475º for a reverse sear. 10 minutes before they went into the foil to rest, I mopped them with my Coca-Cola KC Style BBQ Sauce and let it get a little caramelized.


Matt's Coca-Cola KC Style BBQ Sauce


2 Cups Heinz Tomato Ketchup
2 Cups Apple Cider Vinegar
3/4 Cup dark brown sugar
1 medium sweet oninon (Vidalia, if possible) - finely diced
2 cloves garlic - finely diced
2 tablespoon's liquid smoke
1 tablespoon olive oil
3 teaspoons kosher salt
3 teaspoons ground black pepper


Directions
Combine all ingredients in a 8 quart pot and bring to a boil. Reduce heat to low and simmer for 2 hours, stirring occasionally.

Out of the foil and ready to eat!

http://litecylinderoklahoma.com/external/IMG_2402.JPG

I LIKE IT!!!!
http://litecylinderoklahoma.com/external/IMG_2403.JPG

Tomorrow's dinner & Monday's lunch!
http://litecylinderoklahoma.com/external/IMG_2405.JPG

[twinsfan]

Brined the night before in salt water, a splash of cider vinegar, and plenty of rosemary and black pepper. 18 hours later;

http://img40.imageshack.us/img40/5192/dsc03961vr.jpg (http://imageshack.us/photo/my-images/40/dsc03961vr.jpg/)

Stuffed with Pork Stovetop stuffing, half a raw onion and two stalks of celery. Tied up.

http://img706.imageshack.us/img706/170/dsc03962x.jpg (http://imageshack.us/photo/my-images/706/dsc03962x.jpg/)
Me tending to the charocal, which doesn't like to catch in steady rain.

http://img705.imageshack.us/img705/1432/dsc03963sc.jpg (http://imageshack.us/photo/my-images/705/dsc03963sc.jpg/)

The stuffed loin onto the Weber, with some chives on top.

http://img641.imageshack.us/img641/8329/dsc03965x.jpg (http://imageshack.us/photo/my-images/641/dsc03965x.jpg/)

It's done. Rests and then fridged till the evening.

If I need to designate a voting pic, the one below.

http://img845.imageshack.us/img845/4512/dsc03968n.jpg (http://imageshack.us/photo/my-images/845/dsc03968n.jpg/)

http://img31.imageshack.us/img31/8928/dsc03969s.jpg (http://imageshack.us/photo/my-images/31/dsc03969s.jpg/)


Very, very tender. Hit 185 F internal (smack dab in the middle), and as you can see it might be a tad rare, esp. for pork.I think my twenty year old thermometer is done. There wasn't enough stuffing in it, but that was thanks to the idiot butchers who cut it in half! What, who would do that?

Does this count as a pork chop?

Still might be the best dish I've ever prepared on the grill 'cept some spares.

[bigabyte]

WoW!:shock: That is amazing!:hungry: Are you planning on being a chef?

As for whether or not it's a pork chop let me check the rules....I know they are around here somewhere. Aw, fark it. That looks too damn good to not allow it.:hungry:

[twinsfan]

Thanks man. I didn't think it turned out look wise as I wanted, but it tasted great.

I'd love to work in a kitchen later in life, just not going to go to school for it.. putting all your eggs in a difficult basket.

[twinsfan]

And I know it's not exactly a pork chop, but I asked before, and there was supposedly no rules, so I said, What the heck?

[boogiesnap]

Thanks man. I didn't think it turned out look wise as I wanted, but it tasted great.

I'd love to work in a kitchen later in life, just not going to go to school for it.. putting all your eggs in a difficult basket.


"off topic" they're all difficult baskets, do something you love to do. "on topic"

nice cook, looks a bit rare-er than 185* though, i agree, time for a new thermo.

[twinsfan]

BTW when does this contest end?

[boogiesnap]

after 10 entries...but then again seeing as there are no rules any longer...it could NEVER END!!!!

now, chris, that would be worse than...oh, no, i better just leave it alone.

it'd be funny though ...

[colonel00]

Looks good twinsfan. Good to see you survived the cook. Unfortunately I bet against you and you cost me $20 :mad::icon_smile_tongue:

[Matt_A]

http://img706.imageshack.us/img706/170/dsc03962x.jpg (http://imageshack.us/photo/my-images/706/dsc03962x.jpg/)
Me tending to the charocal, which doesn't like to catch in steady rain.

I use a MAPP/Propane torch... even in a steady rain... works farkin' great! :thumb:

http://www.lowes.com/pd_164336-717-2880270_4294857445_4294937087_?productId=3131051&Ns=p_product_prd_lis_ord_nbr|0||p_product_qty_sale s_dollar|1&pl=1&currentURL=%2Fpl_Welding%2B_4294857445_4294937087_ %3FNs%3Dp_product_prd_lis_ord_nbr|0||p_product_qty _sales_dollar|1&facetInfo= (http://www.lowes.com/pd_164336-717-2880270_4294857445_4294937087_?productId=3131051&Ns=p_product_prd_lis_ord_nbr%7C0%7C%7Cp_product_qt y_sales_dollar%7C1&pl=1&currentURL=%2Fpl_Welding%2B_4294857445_4294937087_ %3FNs%3Dp_product_prd_lis_ord_nbr%7C0%7C%7Cp_produ ct_qty_sales_dollar%7C1&facetInfo=)
http://images.lowes.com/product/converted/070042/070042200119xl.jpg

[Matt_A]

Thanks man. I didn't think it turned out look wise as I wanted, but it tasted great.

I'd love to work in a kitchen later in life, just not going to go to school for it.. putting all your eggs in a difficult basket.

I thought the same thing when I was 18 working my way up through the ranks of a Country Club kitchen. In 1977, I just couldn't see me working my a$$ off for 18 hours a day, all the while being harassed & bullied by much older cooks as I was advanced over them.

I regret not pursuing that career at that time, but in a way my career in the USAF exposed me to cultures and food all over the world. I brought those ideas, flavors & techniques back with me. Even though I am not a "working chef" I use those experiences every time I even THINK about cooking.

Go with what you love. No road is harder than one that leads you away from your passion. :thumb:

[Matt_A]

So, I count eight entries so far?? gore, is your posting the start of another of your famous DQ's??? :-P

[Gore]

So, I count eight entries so far?? gore, is your posting the start of another of your famous DQ's??? :-P

I was just reminiscing actually. Pork chops depress me as I can't get (or at least haven't found) what I want. I liken it to cooking select-grade beef -- life's too short. I think I could have a very fine DQ for you if you like though. Oh, I guess we don't have DQs in Masters Cuts. We call them Short Buses instead -- or are DQs just reserved for me? Chris, have I been DQed in one of these before? Is there an explanation of DQs and Short Buses in the FAQ? Hey, do we even have a FAQ? What kind of two-bit operation is this if we don't even have a faq? :tsk:

[Matt_A]

Gore, you need to befriend a local farmer and work with him on slaughtering a pig. Bet you could get killer chops!

[bigabyte]

Oh there are FAQ's allright. Just not any A's.

[SmokinAussie]

BTW when does this contest end?

Hey Chris... there's one thing we haven't had yet.... "The Never Ending Throwdown":becky:

If this is to be the last ever Master Cut TD... I vote we keep it alive forever!

After all, who doesn't like Pork Chops!:thumb:

Cheers!

BIll

[bigabyte]

Hey Chris... there's one thing we haven't had yet.... "The Never Ending Throwdown":becky:

If this is to be the last ever Master Cut TD... I vote we keep it alive forever!

After all, who doesn't like Pork Chops!:thumb:

Cheers!

BIll
I considered that for a bit. Maybe I should make it so. If enough people approve, we can have the "Never Ending Pork Chop Thread".:becky:

[Moose]

I considered that for a bit. Maybe I should make it so. If enough people approve, we can have the "Never Ending Pork Chop Thread".:becky:

It certainly would be different, wouldn't it? Count me in!

[Gore]

I thought that was supposed to be Pork Bellies, but then theboz came along and ruined it by submitting a 10th post.

[bigabyte]

Well, it's been seconded and thirded, so there we have it.

http://27.media.tumblr.com/tumblr_l2ofweFvFd1qbmwoso1_500.jpg

[caseydog]

I considered that for a bit. Maybe I should make it so. If enough people approve, we can have the "Never Ending Pork Chop Thread".:becky:

But we'll never know who won. There would be no closure. I don't want to go back into therapy. Must... have... closure... :shock:

CD :becky:

[bigabyte]

Too late!

[Gore]

It just so happens I'm cooking some pork chops tonight! I'll try to get them posted before the deadline!

[bigabyte]

Every second that ticks by gets us closer to the deadline.

[Oldyote]

It just so happens I'm cooking some pork chops tonight! I'll try to get them posted before the deadline!

Didn't the deadline just become infinity?

[Gore]

Didn't the deadline just become infinity?

Yes, but who's counting? :thumb:

[Oldyote]

Yes, but who's counting? :thumb:

It's just that sometimes I wait up for your entries and wanted to make sure we were talking about the same time frame. I can stay up awhile but to the end of times might be pushing it. Unless you know something I don't know:icon_shy.

[colonel00]

Awesome :clap2: The way my cooks have been going lately I just might need infinity to get some chops done :boxing:. I was actually gonna try to squeeze in a half-arsed chop cook today but I have been too busy with the beef ribs and other stuff :tsk:. I guess I have no excuse now.

[Groundhog66]

Figured I'd pick up a couple chops when I was at the store for beef ribs yesterday, these were coated liberally with 3 Eyez and put on the Sm BGE.


Not sure what happened to this pic, worst pic ever from my iPhone :laugh:

http://farm7.static.flickr.com/6194/6090715746_2659784ee0_b.jpg




http://farm7.static.flickr.com/6207/6090171417_8d8cdda44b_b.jpg


Served with simple rice.

http://farm7.static.flickr.com/6203/6090714352_d89c8e1012_b.jpg


Money Shot :becky:

http://farm7.static.flickr.com/6077/6090714852_cbcce2480c_b.jpg

[SmokinAussie]

Wow... Well done Tim!

In the nick of time too!:becky:

[colonel00]

Good lookin' chops there. :hungry:

[bigabyte]

We might have a winner right there!

[Gore]

We might have a winner right there!

"Might" being the key word. We'll all be long gone before the voting thread is ever posted.

[Ron_L]

I'm planning on cooking some pork chops on June 21st, 2016. You guys just wait to see what i come up with!

:becky:

[Boshizzle]

^I can't wait!

[Gore]

I couldn't help but notice (and remember) that the next Master's Cut category is salmon. The pork chop category ends at infinity and if the next category is salmon, that category also must end at infinity, as anything after infinity is still infinity. I realized that in order for this to happen there can be only two possibilities. First, there are two Master's Cuts, perhaps one being run in a parallel universe. Chris, however, stated that this was the last Master's Cut, so I think we have to take his word on it, since he wears the shiny hat. The other possibility is that as we approach infinity pork chops and salmon become unified. I think this may be the basis for the Unified Food Theory. Since that is the only other possibility, that's what I'm going with.

It just so happens that I was smoking some salmon for the kids' breakfasts this weekend! We picked up a side of salmon and let this cure in a mixture of salt-brown sugar (1:3 works for us) in the refrigerator. After a day, we rinsed these filets off, patted them dry and let them set for a couple hours. I then coated them with some real maple syrup on both sides and covered them with fresh-ground pepper:

http://i613.photobucket.com/albums/tt211/gvideen/Masters/Pork%20Chop/IMG_3103.jpg

I put these in the Oval (cherry wood) at about 170* for a couple hours until IT 145*

http://i613.photobucket.com/albums/tt211/gvideen/Masters/Pork%20Chop/IMG_3112.jpg

This will taste great tomorrow:

http://i613.photobucket.com/albums/tt211/gvideen/Masters/Pork%20Chop/IMG_3115.jpg

edit: Forget tomorrow, I just had a nibble. Kids will be lucky if they get any at all.

[colonel00]

Just did some salmon the other day. I need to get some frog mats but nobody in KC carries them it appears. I was gonna have a buddy pick up some from the store in Wichita. Now, my question is what size? If I got a big one could I cut it down if I wanted?

[bigabyte]

Beautiful Pork Chops Gore!:hungry: I would so hit that!

Colonel, yes, you can cut down frog mats.

[deguerre]

How the fark did I get mixed up with this bizarre collective? Oh, wait...nevermind.:tsk:

[Groundhog66]

So, had this throwdown really been turned into a Wood Pile thread? :roll:

[bigabyte]

Well, it wasn't ever really a Throwdown, but the last of the Master Cuts, and the vote for the last Master Cuts seemed to have gone over just as well.

I can still end it after 10 entries. Or we can have the never ending pork chop thread. Personally, I'm good with either.

[gtr]

I don't know man, there's something fishy about Gore's pork chops.

I've noticed he likes to swim against the current.

[bigabyte]

Gore could always get on another bus entirely...

http://www.betadaily.com/wp-content/uploads/2010/03/ice-cream-truck-business.jpg

[Gore]

I'm kind of concerned about this talk of ending this Master's Cut. If that happens, then it doesn't end at infinity and the Unified Food Theory collapses, Salmon is no longer a Pork Chop and I probably will get DQ'ed. I think I would find getting DQ'ed very traumatic.

[Oldyote]

I'm not sure that we want to promote the United Food Theory or all of our entries will someday just look like this.

http://cache.gawker.com/assets/images/gizmodo/2010/10/liquid-chicken-nuggets-16343-1285860459-9.jpg

[bigabyte]

Hey, how did you get that picture from inside the top secret SPAM facility?

[Oldyote]

This was actually from the top secret chicken nugget factory (might be the same factory:confused:).

[N8man]

Since it's total Anarchy up in here and there's no mo rules......
I'd like to enter these Poke Chawps I Smoked from one year ago...

http://www.bbq-brethren.com/forum/showthread.php?t=88341

http://i717.photobucket.com/albums/ww171/n8man_album/Stubby4.jpg

http://i717.photobucket.com/albums/ww171/n8man_album/Poke_Chawp6.jpg

Money Shot....

http://i717.photobucket.com/albums/ww171/n8man_album/Poke_Chawp7.jpg


Thankew!!!

[bigabyte]

Since it's total Anarchy up in here and there's no mo rules......
I'd like to enter these Poke Chawps N8man Smoked from one year ago...

http://www.bbq-brethren.com/forum/showthread.php?t=88341

http://i717.photobucket.com/albums/ww171/n8man_album/Stubby4.jpg

http://i717.photobucket.com/albums/ww171/n8man_album/Poke_Chawp6.jpg

Money Shot....

http://i717.photobucket.com/albums/ww171/n8man_album/Poke_Chawp7.jpg


Thanks N8!!!

[gtr]

Can we enter 2222's avatar?

[Fat Woody]

Well if this thing ain't over yet then I'm throwing my hat into the ring. Cooked these a week ago, but didn't have time to post up since I had to travel the next day.

A little Yardbird:

http://www.bbq-brethren.com/forum/picture.php?albumid=253&pictureid=4050

Some indirect:

http://www.bbq-brethren.com/forum/picture.php?albumid=253&pictureid=4047

A new sauce: Sriracha + Molasses + Soy = Porkalicious!

http://www.bbq-brethren.com/forum/picture.php?albumid=253&pictureid=4048

To the neverending Pork Chop thread! :tea:

[Gore]

That's one great entry you have there, Chris! Absolutely superb!
N8man, yours looks pretty good too, but I think you need to take a few pointers from Chris. :thumb:

[Gore]

Now, looking at these again, I think I prefer N8man's entry to Bigabyte's. I can't really decide between those two. I do know that I MUCH prefer Fat Woody's entry to Oldyote's pink goo. :sick:

[N8man]

Now, looking at these again, I think I prefer N8man's entry to Bigabyte's. I can't really decide between those two. I do know that I MUCH prefer Fat Woody's entry to Oldyote's pink goo. :sick:

I think that just means one thing exclusively....

My Entry Is Way Much Better Than Biggie-Byte's Entry!!!!!.......
NannieNannieBoohBooh there, Chris!!!!!!........:heh:
It has the "Official Gore Seal Of Approval"......

Wait a Minute......What Am I Saying?????.......

DQ?????????

[SmokinAussie]

Well, it wasn't ever really a Throwdown, but the last of the Master Cuts, and the vote for the last Master Cuts seemed to have gone over just as well.

I can still end it after 10 entries. Or we can have the never ending pork chop thread. Personally, I'm good with either.

What ever happens, you'll have to wait for my late entry that I'm planning:crazy:

It could take a while... I'm inventing something really really really delicious.

You can't rush these things you know....:becky:

[Oldyote]

I do know that I MUCH prefer Fat Woody's entry to Oldyote's pink goo. :sick:

http://animalnewyork.com/wp-content/uploads/2010/11/ERIC-JOYNER-600.jpg

[Gore]

^^^ smoked or grilled? ... I guess it doesn't matter now.

[bigabyte]

http://animalnewyork.com/wp-content/uploads/2010/11/ERIC-JOYNER-600.jpg
That's gonna be tough to beat!:shock:

[Fat Woody]

Did someone order Goo? Schmoked, not grilled:

http://www.bbq-brethren.com/forum/picture.php?albumid=253&pictureid=4096

[Oldyote]

Well that is just all kinds of wrong.

[deguerre]

I've got an idea now...

http://www.northernstarart.com/photos/Shmoo%20a.JPG

[Fat Woody]

Beware! Evil Dr. Pork Chop threatens to end this thread!

http://www.bbq-brethren.com/forum/picture.php?albumid=253&pictureid=4100

Never fear! Woody to the rescue! http://www.bbq-brethren.com/forum/picture.php?albumid=253&pictureid=4101

[Redhot]

Well, since anything goes in this TD and there are no rules, I'll post those killer spicy pineapple chutney stuffed pork chops I grilled back in June.:shock:

http://www.bbq-brethren.com/forum/images/statusicon/post_old.gif 06-24-2011, 12:11 AM #99 (http://www.bbq-brethren.com/forum/showpost.php?p=1684708&postcount=99) Redhot (http://www.bbq-brethren.com/forum/member.php?u=16246)
is one Smokin' Farker
http://www.bbq-brethren.com/forum/images/beer.png
http://www.bbq-brethren.com/forum/images/green.gif

http://www.bbq-brethren.com/forum/image.php?u=16246&dateline=1297361201 (http://www.bbq-brethren.com/forum/member.php?u=16246)

Join Date: 04-26-10
Location: Memphis, TN


http://www.bbq-brethren.com/forum/images/icons/icon1.gif
Finally, I got to cook my Summertime entry! It's been a long, eventful week for me but I was determined to cook this funky idea I had before going to St. Louis tomorrow. It turned out to be pretty darn tasty considering all the other things we were trying to do to prep for our trip tomorrow. So, summertime always makes me think of fresh fruit and I just love pineapple! And what goes better with pineapple than pork? I decided I wanted to make a spicy pineapple chutney/salsa. I used fresh pineapple chunks, diced red jalapenos (that I put in white vinegar a while back), fresh garlic, Allspice, fresh grated ginger, cayenne, salt, diced green onions and a little Simply Marvelous Simplly Seductive - which I also used on the pork loin chops Guerry sliced up. Smoked gouda cheese was placed on the chops first, then the chutney before rolling up and skewering, also used cooking twine on the ends to keep all the good stuff from oozing out.
Oops, almost forgot my video, hope this works!
YouTube - ‪All Summer Long - Kid Rock[Full Video]‬‏ (http://www.youtube.com/watch?v=Ia0IfchQWoQ)
YouTube - ‪All Summer Long - Kid Rock[Full Video]‬‏ (http://www.youtube.com/watch?v=Ia0IfchQWoQ)


http://i1041.photobucket.com/albums/b414/redhot696/1Pineapplechutneyingredients.jpg
Prepared chutney
http://i1041.photobucket.com/albums/b414/redhot696/2Finishedpineapplechutney.jpg
The cheese I used
http://i1041.photobucket.com/albums/b414/redhot696/5Cheese.jpg
Pounding the chops
http://i1041.photobucket.com/albums/b414/redhot696/3Poundingthechops.jpg
Generously seasoned with Sweet Seduction!
http://i1041.photobucket.com/albums/b414/redhot696/4Readytobuild.jpg
Ready to roll!
http://i1041.photobucket.com/albums/b414/redhot696/6BuildingII.jpg
Rolled up and skewered
http://i1041.photobucket.com/albums/b414/redhot696/7Rolledandstuck.jpg
And as for the extra pineapple, sprinkled with Sweet Seduction and grilled
http://i1041.photobucket.com/albums/b414/redhot696/12Grillingpineapple.jpg
Also wanted to try bok choy for the first time, EVOO, salt and pepper and onto the grill it went too!
http://i1041.photobucket.com/albums/b414/redhot696/11Grillingbokchoy.jpg
But only after the spicy pineapple chutney pork rolls were done
http://i1041.photobucket.com/albums/b414/redhot696/10Grillin.jpg
Searing
http://i1041.photobucket.com/albums/b414/redhot696/13Searing.jpg
Plated
http://i1041.photobucket.com/albums/b414/redhot696/14plated5.jpg
And I think I like this for the TD pic. This was absolutely wonderful and different - I couldn't believe how deguerre wolfed these down! A flavor explosion - and good for you too, can't beat that!
http://i1041.photobucket.com/albums/b414/redhot696/15plated2.jpg
Thanks for looking - gonna go sleep now, lots to do tomorrow!:becky:
__________________
Michele >^..^<
22" OTS "Dirty Girl"
Smokey Joe "Redhot Li'l Momma",
Weber Performer/Cajun Bandit "Cajun Queen"
GOSM "Bubba Q",
Stovetop Smoker "Lazy Girl"
ET-73
I WON A BBQ TD WITH NOOO MEAT BABY!
Recipes were made to be modified
Avatar by Grillman
http://www.bbq-brethren.com/forum/images/statusicon/user_online.gif http://www.bbq-brethren.com/forum/images/buttons/report.gif (http://www.bbq-brethren.com/forum/report.php?p=1684708)

[gtr]

deguerre better watch out for that tenderizer. :shocked:

The food looks absolutely fantastic, btw! :thumb:

[deguerre]

Smoked loin chops pure and simple...

http://www.bbq-brethren.com/forum/attachment.php?attachmentid=37974&stc=1&d=1267393702

[Redhot]

Hmmm, that would work better than a 2x4, thanks gtr!:becky:

[deguerre]

Mine were not as good as the smacked and stuffed loins Redhot did though.

[Groundhog66]

I love Smoked Gouda :thumb:

[N8man]

http://i717.photobucket.com/albums/ww171/n8man_album/Chop-Joke.jpg

Thankew....I'll be here all week......

[bigabyte]

http://innocentenglish.com/daily-break/funny-headlines/funny-headline-scratched-pork-chop.jpg

[caseydog]

Since there is still a little time left in this throwdown, I thought I'd enter some grilled porkchops with peppers and capers, from a recipe in Molto Italiano by Mario Batali.

I used my cheap camera, so the image isn't great.

http://www.bbq-brethren.com/forum/picture.php?albumid=494&pictureid=4103

CD

[colonel00]

Mine were not as good as the smacked and stuffed loins Redhot did though.

Let's see, how do I phrase this ever so delicately...

I am sure smacking and stuffing Redhot's loins was fantastic :becky:

[caseydog]

No you didn't! :shocked:

CD

[bigabyte]

Amazingly enough I thought the same thing but kept my mouth shut!:becky:

Now if only someone would tell my wife I know when to keep my mouth shut...

[deguerre]

I was just waiting to see who'd take the bait.

[colonel00]

Guilty!

[Groundhog66]

Guilty!


A bit too guilty in this case I'd say :tsk:

[colonel00]

C'mon, a pitcher grooves a softball like that, how can I not swing away? :heh:

[Groundhog66]

C'mon, a pitcher grooves a softball like that, how can I not swing away? :heh:


Sometimes, it's common sense :wink:

[Redhot]

Let's see, how do I phrase this ever so delicately...

I am sure smacking and stuffing Redhot's loins was fantastic :becky:

:shock: Whoa, see that's what I get for being tied up at work all day, missed this earlier. Hmmm, should I take that as a compliment or just be downright mortified?!

[Matt_A]

:shock: Whoa, see that's what I get for being tied up at work all day
Hmm, interesting turn of phrase considering the way this thread is heading!!

[Matt_A]

How about we put this thread out of its misery and get on with the voting?

[deguerre]

:rofl::pound::shock: Whoa, see that's what I get for being tied up at work all day, missed this earlier. Hmmm, should I take that as a compliment or just be downright mortified?!

[bigabyte]

Vote on what? The loins or being tied up?:becky:

[Matt_A]

I could have SWORN that this started out as a Master Cuts Throwdown.... but maybe I was just being delusional! :-P

[Gore]

Vote on what? The loins or being tied up?:becky:

I think the loins would win in a landslide. I think maybe we should see if there are any other entries.

[Groundhog66]

I could have SWORN that this started out as a Master Cuts Throwdown.... but maybe I was just being delusional! :-P


I guess we shouldn't question the lack of participation in these TD's, seems pretty obvious to me at this point :crazy:

[SmokinAussie]

Now Now... just take it easy fellas...8)

I have just purchased my TOP SECRET ingredients for my stupendously delicious and innovative entry which may, or may not take a couple of weeks and may or may not, (but probably will), redefine the standard for serving Pork Chops in this forum... and maybe even... the whole world :shocked::drama:

:becky::becky::becky:

Cheers!

Bill

[bigabyte]

Master Cuts were officially retired, like several pages ago.:wacko: It was better to cut them off than to perpetuate the rules confusion they caused.

We have both an Egg Throwdown and a Spam Throwdown in progress, and Tortillas which starts, well, in 20 minutes it looks like!:becky:

At this point this thread is just a Never Ending Pork Chop Thread. The Chuck Roast Master Cut Vote thread is also now a never ending thread with a never ending poll. I could close them...but leaving them open forever seems a lot more interesting to me since they are both irrelevant in order to keep the regular Throdowns in order.

I strongly encourage reading over the Throwdown rules thread to make sure you understand them considering the confusion having these Master Cuts caused. To avoid confusion, here is the link:
http://www.bbq-brethren.com/forum/showthread.php?t=82799

All rules are in place, and will be enforced.

Now then, let's see some more pork chops!:thumb:

[gtr]

Well I thought I'd contribute something constructive for once. I did this a couple weeks ago. Got a kurobuta center rib roast. Rubbed it with garlic paste, cracked black, sea salt, and sage, cooked it on the drum with kiawe wood (courtesy of Moose) & then ate it with heirlooms and yellow bell pepper from the garden and made some parmesan polenta to go with it.

I lost my farking camera so I took this pic with my wife's camera, but obviously didn't spend a whole lot of time on it - it was farkin dinnertime!

Anyway, I'm sure some of y'all wonder if I actually cook - I do, but I'm a lazy sumbich when it comes to pix and posting - and editing photos. I was hoping to get more sickly pale yellow in the shot somehow. :tsk:

BTW I kinda wish I hadn't gotten the kurobuta. It's really damn good and priced accordingly. This could become a problem.

http://i1220.photobucket.com/albums/dd450/gtrbbq/kurobuta1.jpg

[SmokinAussie]

^^^ That's a winner right there! Ask CD to rejig the PIC for you... you can have as much yellow in it as you want!!!:becky:

[petie]

I don't have before and after pics I just got a pic where I was just about to yank them off the grill.

I used a rub let them sit unrefrigerated for 30 minutes then grilled them over my new favorite charcoal. Jack Daniels briquettes with oak lump.

They were tender and tasty.


If it didn't matter it wouldn't matter!!!

[colonel00]

Thanks petie and welcome to the TD's. Take a look around at some of the other threads in here and you will get the hang of how these things go. Most importantly, have fun with these and don't be intimidated or hesitant to enter.

[caseydog]

^^^ That's a winner right there! Ask CD to rejig the PIC for you... you can have as much yellow in it as you want!!!:becky:

He'll win for sure, now!

[bigabyte]

Nice work CD!:thumb: I love what you did by adding that tablecloth.:cool:

[gtr]

He'll win for sure, now!

Nice work! I can't wait to get my trophy.



We all get trophies, right?

[colonel00]

Nice work! I can't wait to get my trophy.



We all get trophies, right?

As soon as the gubment earmarks monies and the oversight committee approves procurement of trophies for everyone so that there are no losers.

[Camille Eonich]

I melted a little pepper jelly and added some red wine vinegar, grainy mustard, minced garlic and salt and pepper. I let the chops marinate in this about an hour or so while I got the egg going and stable at about 400°.

Thanks for Fish Cooker for taking the photos for me.:becky:

[bigabyte]

Mighty fine looking Pork Chop there!:hungry:

This is going to be one tough vote.

[Moose]

That looks SO good...:clap2:

[deguerre]

Mighty fine looking Pork Chop there!:hungry:

This is going to be one tough vote.

How can there be a vote for a never ending thread?:roll:

[bigabyte]

How can there be a vote for a never ending thread?:roll:
I'll tell you a couple weeks before it ends.

[colonel00]

Man, that looks like a contender there :clap2:

[SmokinAussie]

No way, you've gotta wait for my late entry you Farkers!!!!:becky:

[bigabyte]

No way, you've gotta wait for my late entry you Farkers!!!!:becky:
Well, hurry up! Time's-a-wastin!

[Gore]

Wow, I'm really getting inspired. I might have to go find a butcher. I love porkchops!

[Groundhog66]

Put it to bed :sleep:

[SmokinAussie]

Aaaany time now!

[colonel00]

Just pulled some loin chops out of the freezer to cook tomorrow. Just in time for this TD.

[Gore]

Ooooo, I think I'm cooking some pork tenderloin! I hope I'm in time.

[caseydog]

You two better hurry. :shocked:

CD

[gtr]

Ya know, it's theoretically possible to put up an entry showing the pig being born (hell, maybe even conceived :shocked:), raised, slaughtered and butchered and have a pork chop ready just in time for the deadline.

[R2Egg2Q]

I posted my dang cook thread in the wrong place and asked to have it moved to Q-Talk so I'm not sure it'll still be here: http://www.bbq-brethren.com/forum/showthread.php?t=116528
Anyway, since it looks like this might not be the Never-ending thread and Mongo brought this up:

Pork chops eh? How about pork chops and applesauce? :heh:

http://t2.gstatic.com/images?q=tbn:ANd9GcR4fGkdIr3jPf7jh2DqYx4k-Z8Lw8EML9eH67evwOrs79pKiP8fQg

I know... I know... They have to be part of the pork chops and not a side dish! :roll:

...here ya go:

http://i1005.photobucket.com/albums/af172/R2Egg2Q/BBQ/IMG_9635.jpg
http://i1005.photobucket.com/albums/af172/R2Egg2Q/BBQ/IMG_9642.jpg
http://i1005.photobucket.com/albums/af172/R2Egg2Q/BBQ/IMG_9653.jpg

Pork Chops and Applesauce (homemade)!
http://i1005.photobucket.com/albums/af172/R2Egg2Q/BBQ/IMG_9663.jpg

[bigabyte]

That's gonna be tough to beat. I hope I can think of an entry to top that in time.

[Gore]

Is that really the same recipe Alice used? :hungry:

[colonel00]

I am still waiting for Gore to manage to earn a dilly bar in this event. That would be impressive.

[Al Czervik]

Very nice John... Alice couldn't cook like that in her wildest dreams... :becky:

[colonel00]

Whew, luckily I was able to get this cook in before the deadline. Nothing too fancy. Just some loin chops with some Rub Co original. Not sure why I cooked up three since it was just for me but I guess I have leftovers for the rest of the week.

https://lh5.googleusercontent.com/-PvzuyW17cEA/TnpqQq_VHBI/AAAAAAAADM8/uB4ijlgxNnc/s1280/IMAG0629.jpg
https://lh4.googleusercontent.com/-aPHfrFEhr0U/TnpzAdku6NI/AAAAAAAADNE/c3gM21RGgPk/s1280/IMAG0631.jpg
https://lh5.googleusercontent.com/-VxRfr-qb0SA/Tnp08UgbhrI/AAAAAAAADNc/y_kElt3PxrE/s1280/IMAG0637.jpg

I need a nap now

[bigabyte]

That's it, I'm out on this one!

[Gore]

I just remembered I forgot to post from last weekend. Good thing this is still open. Of course, I think I'm going to get nothing but zeroes with what's been submitted lately.

[deguerre]

To add focus to the above comment...

http://i219.photobucket.com/albums/cc150/bigabyte/Throwdowns_2011/Week36_Mini/1786377_deguerre.jpg

[colonel00]

Please add focus when you are adding focus. Focus Dammit!

[gtr]

Yeah, Focus Dammit!

Focus - Hocus Pocus [Album Version at U.S. Single Version speed] - YouTube (http://www.youtube.com/watch?v=g9i50GoQi0o)

[SmokinAussie]

Nearly Ready!

[caseydog]

I'm thinking about pork chops this weekend. Is there still time to enter?

CD

[colonel00]

Maybe if you hurry CD. I think Chris is busy at the Royal so he may be a little delayed in closing this off.

[twinsfan]

Man, this was the only TD I thought I had a chance of not getting goose egged. But now it's never ending with some incredible entries! :grin:

[caseydog]

Well, I got me some chops, and as long as the Upper Atmosphere Research Satellite doesn't fall on my backyard, I plan to cook up another entry tonight -- although it will be tough to beat my first entry. If the Upper Atmosphere Research Satellite does fall on my backyard, I may have to put off my cook for a day or two -- which I hope will not be too late. Wish me luck!

CD

[bigabyte]

***PLEASE NOTE***

Due to the pending risk of impacts to backyard cookers everywhere from the rapid and fiery descent of the Upper Atmosphere Research Satellite, this Throwdown will be extended by a period of 3 days in order to give people time to clean up in the event a piece of satellite affects them.

[SmokinAussie]

^^^^ I think your SP 23 Modulator is not modulating properly...

[colonel00]

^^^Hey Bill, since you are in Australia, and thus live in the future, do you mind giving us a heads up on where the trash lands?

[Al Czervik]

Come on guys and gals... Let's get a grip. This thread somehow got hijacked and we need to get it back on track... With that in mind, I present to you my submission to the neverending Pork Chop Thread...
☟‽
☟‽
☟‽
☟‽
☟‽
☟‽
☟‽
☟‽
☟‽
☟‽
☟‽
☟‽
☟‽
http://muttoncurrys.com/wp-content/uploads/2011/08/Famous-Mutton-Chops.jpg

[deguerre]

Those are Mutton Chops.

[colonel00]

That could be the first DQ of this contest :clap2:

[Gore]

Well, I'm getting my entry in now, just in case the satellite takes me out. NASA said North America is safe, so I know what that means. :shock:

Anyway, here are some random pics:

Diced up some pork tenderloin, and curried:

http://i613.photobucket.com/albums/tt211/gvideen/Masters/Pork%20Chop/IMG_3313.jpg
and on the grill
http://i613.photobucket.com/albums/tt211/gvideen/Masters/Pork%20Chop/IMG_3319.jpg

Unfortunately, my camera escaped me at the point, but they were really nice kebabs.

Also did some whole loins:

http://i613.photobucket.com/albums/tt211/gvideen/Masters/Pork%20Chop/IMG_3314.jpg

Some of these were sliced thin (I can't really recall what we did with all of it :icon_blush:)

http://i613.photobucket.com/albums/tt211/gvideen/Masters/Pork%20Chop/IMG_3321.jpg

I think the satellite already took out half my brain. Where is that foil? :doh:

[Al Czervik]

Those are Mutton Chops.

I'd advise you to look again... They are Pork Chops covered in black curly hair glued to that dude's face... :becky:

[caseydog]

Hey, is Gore testing the rules again with sliced pork tenderloin? :tsk:

I say, "DQ him!"

CD :becky:

[caseydog]

Okay, the Upper Atmosphere Research Satellite didn't hit me, and I think I am just in time to enter this chop -- and yes, it is a real pork CHOP, not another pork product sliced up.

No description -- I plan to win on the photos, alone. :cool:

Biggie, use the second photo for the voting thread.

http://www.bbq-brethren.com/forum/picture.php?albumid=494&pictureid=4224

http://www.bbq-brethren.com/forum/picture.php?albumid=492&pictureid=4222

http://www.bbq-brethren.com/forum/picture.php?albumid=492&pictureid=4223

Note to deguerre, this is what a pork chop looks like in focus. :becky:

CD

[Gore]

I also don't have a complete set of 3 pics for the cooks :becky:

... but neither do you.

[Al Czervik]

Hey CD... Props to your chops! :becky:

[caseydog]

I also don't have a complete set of 3 pics for the cooks :becky:

... but neither do you.

Thanks for the reminder. Fixed! :heh:

CD

[caseydog]

Hey CD... Props to your chops! :becky:

Thanks! Don't forget to vote for me. :thumb:

CD

[deguerre]

OK, all kidding aside...this is simply gorgeous.

http://www.bbq-brethren.com/forum/picture.php?albumid=492&pictureid=4222

[colonel00]

Since I will be on a mountain for two weeks and unable to vote when this ends, is there an absentee ballot or something :noidea:

[caseydog]

Since I will be on a mountain for two weeks and unable to vote when this ends, is there an absentee ballot or something :noidea:

NO! If you are not here for the voting, you have no vote, and will never be able to reproduce, and will more than likely walk with a limp for the rest of your life.

I would suggest that you postpone any travel plans to be here for the vote. Or, take your chances, gimpy. :becky:

CD

[Groundhog66]

Hate to see such a nice thread, die a slow, painful death...:tsk:

[bigabyte]

It's not dead yet!

[Redhot]

So there will never be a vote thread?

[Al Czervik]

So there will never be a vote thread?

Let's start one right now... I vote for you!

[Gore]

So there will never be a vote thread?

I don't think he said that. :becky:

[colonel00]

NO! If you are not here for the voting, you have no vote, and will never be able to reproduce, and will more than likely walk with a limp for the rest of your life.

I would suggest that you postpone any travel plans to be here for the vote. Or, take your chances, gimpy. :becky:

CD

Heh, quite interesting how prophetic you were with this. In fact I am walking with a limp. Apparently my knees did not like hiking up and down a mountain twice in a day carrying down my gear and meat. The trips down were actually more damaging that the climbs. Oh well, at least I made it back in time to hopefully get another entry in before this ends.

[ggeilman]

That is just making me drool and hungry!

[deguerre]

Oh goody! Maybe I can get another zero off of this one...

http://i1041.photobucket.com/albums/b414/redhot696/chops12.jpg

[colonel00]

Focus!!!!!

[Gore]

Well, here's the one I did a few nights ago. I think it's destined for a zero, a DQ, and now will also be in limbo for eternity.

http://i613.photobucket.com/albums/tt211/gvideen/Bigabyte/IMG_7173.jpg

[King]

Am I too late?

58088

58089

[deguerre]

Nope. You're in!:thumb::thumb:

[Gore]

Oh, now that is beautiful and it is submitted before the final call! :clap:

[caseydog]

Am I too late?

Almost. But, you just squeaked in. :thumb:

CD

[bigabyte]

I'm in a good mood, so I'll let that one in!:becky:

[gtr]

I would like to submit this. It cost me 20 farking dollars, which in today's money is probably around 20 farking dollars.

http://i239.photobucket.com/albums/ff72/bbq-brethren/gtr%20stuff/tntat.jpg

[bigabyte]

Nice hanger steak!:thumb: Too bad this is a Pork Chop contest.:doh:

[colonel00]

Anybody entered one of these yet?

http://3.bp.blogspot.com/_thhLPTkF7vc/SsLPnSSt6KI/AAAAAAAAAoY/lDfuym-SEaw/s320/lamb-chop-puppet.jpg

[SmokinAussie]

No... and if that's your hand up that thing. I'm not eating it...

Nearly got this Chop ready though... taken it's own sweet farkin' time I'll say!

[colonel00]

Whew, just barely made it in on this one before the deadline.

I was hungry so I cooked a loin chop today. I had been wanting to try out Oakridge BBQ's Santa Maria rub that I got in a sample pack. Man I am glad I did. Mike, if you see this, expect another order as this stuff is outstanding. The aroma is fantastic. I was only cooking for one so I had the SJG going just outside my garage. I cooked the chop indirect for a bit while I farked around on here. When I walked back into the garage I was greeted with an amazing smell. Also, it has enough pepper to give it a kick but it won't overwhelm the meat.

http://i1119.photobucket.com/albums/k631/colonel00/IMG_0001.jpg
http://i1119.photobucket.com/albums/k631/colonel00/IMAG0847.jpg
http://i1119.photobucket.com/albums/k631/colonel00/IMAG0848.jpg
http://i1119.photobucket.com/albums/k631/colonel00/IMAG0851.jpg
http://i1119.photobucket.com/albums/k631/colonel00/IMAG0853.jpg
http://i1119.photobucket.com/albums/k631/colonel00/IMAG0854.jpg

[bigabyte]

Well, against my better judgement, I will let that one in.

Time is zipping by folks! Get your entries in!

[caseydog]

I hope the colonel doesn't mind me punching up his pr0n a bit for the voting thread. Although bigabyte will probably use a different shot. :rolleyes:

http://www.bbq-brethren.com/forum/picture.php?albumid=494&pictureid=4616

CD

[Moose]

Great retouch, CD! Just in the nick of time, too, as I hear voting begins any moment now! :laugh:

[caseydog]

I'm grilling a ribeye tonight. Do you think I'd get a Dilly Bar if I enter it, or will bigabyte let the voters decide?

CD

[Moose]

I'm grilling a ribeye tonight. Do you think I'd get a Dilly Bar if I enter it, or will bigabyte let the voters decide?

CD

If it's a pork bone in ribeye, I think you should be fine. :rolleyes:

Although keep in mind that the new TD moderators may not be as flexible in these matters as Bigabyte. But then again, voting should begin soon so you should be OK. :thumb:

[Moose]

http://i980.photobucket.com/albums/ae286/Pashn8one/bumped_by_god.gif

[bigabyte]

...and remember, any Pork Chops you eat today will earn you a special DQ by the almighty Himself. How many of you have joined THAT club yet?:twisted:

[Moose]

...and remember, any Pork Chops you eat today will earn you a special DQ by the almighty Himself. How many of you have joined THAT club yet?:twisted:

Hey Chris, maybe we should have a special DQ throwdown? That might be interesting...:rolleyes:

[bigabyte]

What??? Two Special Throwdowns at the same time?:shock: That goes against nature!

[Moose]

What??? Two Special Throwdowns at the same time?:shock: That goes against nature!

There's a lot of unnatural things going on around here anyway...:biggrin1:

[colonel00]

So today this is the WWJBBQ TD?

[bigabyte]

I wasn't feeling very natural.

[Moose]

This thread needs another entry, so here goes.

Up until recently, I've not been a fan of pork chops. Just about every pork chop I've been served, as well as the ones I used to cook were always overdone. That all changed when: 1. We started buying really nice thick marbled chops, and 2. I pull them when the internal temp reaches 145, no lower or higher. Like chicken breasts, pork chops have this narrow temperature window that if you're in the range, you'll get a perfectly moist and juicy chop, or if you miss the window by just 5 degrees, you get a dry and tough chop.

So The Missus picked these up at a local ethnic specialty market the other day - I couldn't believe they were only $2 each:

http://i980.photobucket.com/albums/ae286/Pashn8one/Feb%208%202012%20Pork%20Chops/DSC_0528.jpg

As soon as I saw them, I knew we were in for a treat! I seasoned them liberally with Simply Marvelous pecan and Rub Company Original:

http://i980.photobucket.com/albums/ae286/Pashn8one/Feb%208%202012%20Pork%20Chops/DSC_0529.jpg

Fired up the oval and added some oak & cherry:

http://i980.photobucket.com/albums/ae286/Pashn8one/Feb%208%202012%20Pork%20Chops/DSC_0531.jpg

Put the chops on indirect so they could get a nice dose of smoke:

http://i980.photobucket.com/albums/ae286/Pashn8one/Feb%208%202012%20Pork%20Chops/DSC_0533.jpg

Turned them after 10 mins:

http://i980.photobucket.com/albums/ae286/Pashn8one/Feb%208%202012%20Pork%20Chops/DSC_0538.jpg

After another 10 mins, I put them on the hot side:

http://i980.photobucket.com/albums/ae286/Pashn8one/Feb%208%202012%20Pork%20Chops/DSC_0544.jpg

When the chops reached 140, I stood them up bone side down so the meat near the bone could cook a bit more:

http://i980.photobucket.com/albums/ae286/Pashn8one/Feb%208%202012%20Pork%20Chops/DSC_0548.jpg

After letting the chops rest for 10 mins, we served them with sauteed kale from the garden and brown rice:

http://i980.photobucket.com/albums/ae286/Pashn8one/Feb%208%202012%20Pork%20Chops/DSC_0549.jpg

Sorry for the lame fork shot - I was really hungry and wanted to dig in! They were fantastic, and the combination of these two rubs was super tasty.

Second from last shot for TD entry, please! (That is, if I made it in time.)

[bigabyte]

I just saw an opportunity for a TD first that has never been around before...until now.

I wonder if anyone will try and take advantage of it?

[Moose]

I just saw an opportunity for a TD first that has never been around before...until now.

I wonder if anyone will try and take advantage of it?

Do tell - inquiring cretins want to know! :idea:

[bigabyte]

...but if I just say what it is, then people will try to do it without actually realizing....

aw, fark it.

Today, had someone lined up the proper dish, they could have made one dish and entered it into these TD's...
1. Red, White and Blue Throwdown (http://www.bbq-brethren.com/forum/showthread.php?t=126295)
2. Bones Gone Wild Throwdown (http://www.bbq-brethren.com/forum/showthread.php?t=126647)
3. Cooked With Booze Throwdown (http://www.bbq-brethren.com/forum/showthread.php?t=126787)
4. Good vs. Evil - Go To Hell 2012 Throwdown (http://www.bbq-brethren.com/forum/showthread.php?t=126838)
5. Never Ending Pork Chop Thread (http://www.bbq-brethren.com/forum/showthread.php?t=114390)

I wonder how many people will try this in the upcoming weeks? Because of the Good vs. Evil TD, it can only be done on Fridays....

[bigabyte]

Well, might as well enter this lovely Pork Chop I made this morning. According to willkat, eating all this pork is going to send me to hell.:shock:

http://i219.photobucket.com/albums/cc150/bigabyte/Fish/2012_03_02/R_IMG_1378.jpg