Cooking for the week....

[LMAJ]

The Egg has been getting a work out this weekend. Yesterday Big Al smoked a fatty and 3 pounds of sweet italain sausage. We used some of the sausage along with leftover pulled pork and brisket in some jambalya. Yeah, I know - no pics, didn't happen. Let me tell you - it was a delicious figment of my imagination.

Today, thanks to Ross' post of Thirdeye's chicken thighs I deboned and defatted 10 thighs, gave them a dusting of Yardbird and onto the Egg they went...

Once they came off I put on some ABTs and 2 pork chops I brined for a few hours. First time brining anything so I am interested in how they taste - they look good!

It's going to be a week of good eats around here!!!

 

[MoGreen]

Good lookin' food. And good lookin' ABT stand, too!

 

[Bride of Roo(BQ'n)]

Looks good, cant wait to hear how those chops turned out.

 

[MilitantSquatter]

nice job Lynn !

 

[Smokin Mike]

looks killer!

can I ask what brine that you used?

 

[LMAJ]

looks killer! can I ask what brine that you used?

Thanks!
I went 50/50 Brown Sugar and Salt - let it set for about 2 hours or so - I'll let you know how it tastes...

 

[Big George's BBQ]

Just looking at it you know yhe chops were a success. Great looking food

 

[Midnight Smoke]

That looks real tasty! I want to try your 50/50 brine, after you tell how they tasted...

 

[Desert Dweller]

Way to go Lynn, mighty good looking groceries!

 

[Phubar]

Nice eats!

 

[CraigC]

Good looking stuff. I have come to the point that I won't grill any chops or poultry that isn't brined/injected first. Whole birds that are going to get smoked are brined first. Personally, I find that not only does it help with moisture, it also becomes my first step in building flavor.:biggrin:

Craig

 

[LMAJ]

Update on the pork chops....

I had the pork chops for dinner tonight. I reheated it in the microwave (yeah, I know) 2 minutes at 60% power.

It was still very juicy - I can't say I liked it smoked so I will probably just grill from now on, but the brining is here to stay.

 

[Rookie'48]

Good lookin' eats right there L-M! There's a lot of different flavors that you can add with brining.

 

[swamprb]

Nice work!

This would make a good weekly thread akin to JD's "What's cookin' this weekend" post's.

It's Monday Farkers! Whatcha cookin for the week?

 

[big brother smoke]

Nice grub, LM!

Had shrimp and grits tonight, Brian, burp!