Ahhh..."Smoked Porkchops"

[Doug Roland]

For your culinary pleasure... a few pics of the "smoked porkchops" that have been mentioned in previous posts...

My father, who was born on Christmas day, and the man who taught me how to cook pork this way, passed away in 1992. So... in memorium I try to fix the chops around his birthday....



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Merry Christmas and Happy Birthday Pop!

 

[gary s]

geeeez, based on those pics it looks like you are going to be selling them on QVC soon :bwahaha:



seriously, damn they look good and i think i can smell them from here :grin:

nice that you remember & pay tribute to your dad.

since 1973, i think of mine everyday and wish he was with me.



i hope if not all the time, but during at least this holiday season appeciate and let your dad know how you feel. if he is no longer with you, pay tribute with a "smoked porkchop"

thanks pappy for a great post:haveabeer::supercool:

 

[Tom Schindler]

Those look good. Unfortunatly, I think pork chops are revolting. I would still try them. Maybe all the pork chops I ever had were cooked wrong.



I will always try something I don't like. You never know, I may find that my tastes have changed or someone did something to make them good.





Tom

 

[Jacob Dryer]

Some of the best porkchops I've ever had the pleasure of eating.



Take notes, Pappy knows what he's doing :haveabeer:

 

[Robert Caffyn]

MMMMMMM, pork. Pappy, you are the man! God bless your Dad and you for the rememberance. Weber, the right tool for the job. Put another bunch on, we're on the way!! Bob :grin::grin::haveabeer:

 

[Steve McKellop]

That's just cruel................drool-drool!

 

[Les]

:haveabeer:

 

[Rich Nichols]

Nice the guys in the firehouse would love this!

 

[ray moyer]

yuuuuum

 

[Gerry Mac]

Pappy,



I think I may be falling in love with you.



Mac

 

[Todd Z]

Sending dry ice in a cooler overnight to you with overnight return shipping back...



Thank you for you gift !!!



LOL



LOOKS YUMMY !!!



Todd Z

 

[Doug Roland]

Oh Man!~ Those turned out soooo good! Had a lot of compliments on them and even had a few left for luch today.



And, yes Tom, pork chops are one of those kind of meats where if you don't have an aquired taste for it to start with, it's hard to find a new taste for them (you know, the old "bad taste" in your mouth kind of thing). I grew up eating fried pork chops and the only thing I like about it was the fat! But when my dad got the idea to smoke them, it gave a whole new flavor to them.



My wife promised to not burden me by asking me last minute,again. I said "don't lie...you just know that I love to do this". And I do. Something else my dad taught me. Share what you enjoy doing. Kind of like this site. And that's why I shared this post, also.

May you all share something very special with friends, family and loved ones this season. I just did.



BTW, my friend bear hugged me last night after the cooking, and said "been smoking chops, again?" lol

 

[Mike Dziubina]

I love Carhartt too :haveabeer:

 

[Gavin Allan]

Those look YUMMY!



Tom- you need to come to St. Louis and try some slice pork butt! We have pork steaks here in Missouri, and they are tastier than pork chops. (think ribeye steak vs. sirloin).



I'm gonna have to get the smoker fired up this weekend and do me some pork steaks! Those chops look great- but if I have to choose, I'll take the steaks.

 

[Thomas Rogers]

Pappy,



Did you soak the wood chips? Just asking, because they look dry?



TJR

 

[Doug Roland]

TJR~ Oh yeah, soaked em good! A few hrs. Just drained the water out of the bowls.



Bob~ Thank you, we were, have been and still are blessed!

We got our first Webber Kettle for our wedding gift and the larger one was a 25 yr ann. gift (4yrs ago) and the smaller one I bought to add to it for just such occassions. (btw, call before you get here! lol)



Gavin~ we had some friends over quite some time ago that grought what seemed like pork roast, it was a huge pork steak, but he said it was the best he'd ever had.



Gerry Mac~ ...you're scaring me!.......... but um, THANKS!



Pork tenderloin and boneless chicken breast are also great cooked this way!

 

[Bill V]

Pappy, they look tremendous!



Just curious--I noticed you consistently put "Smoked Porkchops" in quotes. Often, quote marks used like that are meant to indicate that the item in the quotes are not the real deal, but are instead some sort of faux imitator. Is that the case here--Is the process somehow not truly considered "smoking" by some, but the results are similar? Or, is the meat not actually pork, but it turns out tasting sort of the same, like "turkey bacon"?



I'm not asking this to nitpick punctuation--I just don't know all that much about this type of cooking, so I'm trying to learn. Regardless of the answer, I'll take a few platesful!

 

[Gavin Allan]

i get wood every time I look at the picture! :banana:

 

[Doug Roland]

Bill V~ I used quotation marks as reference to previous posts on them. The only consistency, is the title of the message, placed with all replies.

I'm not sure why you're asking, but the pictures are pretty clear. Yes, it is real pork. Not a "faux imitator". Yes, real smoke from chips from a Hickory tree is used in the process of cooking the real pork. lol



I soak the wood chips in water, so when they are placed on the hot coals, they create hot smoke. If you ever get a chance, try it! As some of the other replies stated... "YUMMY"!

Oh! Anyone ever have smoked salmon or steelhead? I had a friend who smoked steelhead/salmon quite often... ate it like candy. The only drawback on eating it, was my wife asks me where I've been!:grin:



"Turkey Bacon"? Never had that, though.

 

[Bill V]

Thanks Pappy! Yes, I suspected that they were real pork--although some turkey bacon looks eerily like bacon, and I've seen some other meat cuts (veal, for example), which looks rather much like pork chops, so you never know. And yes, I can see the smoke--but I also have seen barbecue sauce put on meat at a "barbecue" only to have others say that it's not a true barbecue because of the details of the process--so I wanted to make sure that wasn't what was going on here. Thanks for the clarification.



And regarding "turkey bacon"--if you're a true bacon aficionado, you'll hate it. But if you're looking for something kind of similar, not nearly as good, but a whole lot healthier, it's quite decent. (Although if you try it, know that it cooks completely differently--if you use the same techniques to cook it as you use to cook regular bacon, you'll end up with little slices of charcoal.)