Pappy - Pork Chops

[Jacob Dryer]

I'm getting close to making them as well as you did at the WA meet. You've inspired me to cook pork more on the grill :haveabeer:

 

[Gary DiPietroSr]

What time is dinner?? :haveabeer:

 

[bob k 2]

recipe please????

 

[Jacob Dryer]

I'm still experimenting more than anything so I don't have a fixed recipe. Pappy's is an old family recipe so you would more than likely have to beat it out of him :smack:



Last night I marinated them in some red wine vinegar, worcestershire, salt, pepper, and garlic. Then seared them real quick and turned down the heat and added some hickory wood chips to smoke them until up to temp.



I mix up my marinates depending on the mood I'm in..

 

[Gary DiPietroSr]

Worcestershire and Grey Poupon is great on pork chops.

 

[Bud Williams]

My guess is, there's no Muslims in this thread wanting a pork recipe!:bwahaha:

 

[Doug Roland]

Jacob, really not much to do to them, unless you like the marinade.I use just a little salt and pepper. Not a family secret or anything, just make sure the chips don't burn up on ya (soak them for a long time) The way I fix them is just make sure you have a "hot" fire and let the hot smoke do the cookin'! Depending if you're doing chops or sirloins. I like the chops just because they cook a little faster (takes the smoke in quicker, I guess) and has a "built-in" handle! But also like the juicier, mouth-watering tenderloin about 3/4 to an inch thick! Geez, now I have to get the grill out! makin' my mouth water just thinkin' about it.

Let me know how they turn out for ya. :supercool:

The homeless fellas that stopped by sure liked them! oh and btw, my sister tried on her grill last week...:btddhorse: ...lol

 

[Jacob Dryer]

What kind of wood chips did you use?

 

[Doug Roland]

good ol' hickory...chips. not the fine stuff, burns too fast.

 

[Bill Barber]

I tried to smoke a porkchop once, had a hell of a time keeping it lit:sad:

 

[H D]

Honey mixed with soy sauce also make a great glaze for pork chops. The consistency is great for brushing it on when grilling or smoking.

 

[Steve McKellop]

I tried to smoke a porkchop once, had a hell of a time keeping it lit

That explains a lot!:grin:

 

[Doug Roland]

Bill, I don't have a problem smokin' 'em! The trick is NOT getting them "lit"! :supercool: BTW, heard that joke a few times.

:supercool: When I get the bbq going, it looks like a scene from Fast Times at Ridgemont High! Neighbors have been asked not to call the Fire dept. or the cops...all that smoke in the back yard tends to a attract a lot of attention!

 

[EddieS'04]

all that smoke in the back yard tends to a attract a lot of attention

Pappy,,I would think all that good smelling smoke, would attract the nieghbors to bring a plate. Not the law..LOL

 

[Doug Roland]

It does that too! Occassionally pass a peice or two over the fence to our immediate neighbors, as well.

 

[Jerry Abson 3]

MEAT! I am currently on a diet (lost 26 lbs in 21 days) and am limited on how much I can eat :cry:, but it will be worth it when all is said and done!:supercool:



Pappy, loved those chops, will have to be sure you can make the next mini-meet that I do, and yes, I responded to Attn JDBoxes above this thread regarding that.

 

[Thomas Rogers]

Jerry A.



Keep it up.



I've hit a wall in my weightloss. 70 lbs in 7 months. Now poised right at the 205lb mark. Trying to lose that last 10 lbs....I'll make it, but will never go back to my old diet (eat crap all the time) and old lifestyle (exercise almost never then when I do hate it).



TJR

 

[Kevin Lang]

Wait, how do you hate exercise WHEN you do it? I could understand hating exercise before you do it, but exercise, like anything that one might not want to do, is fun once you start. Biology & Endorphins FTW. (At least on exercise)



BTW, why is 195 your target number?

I've hit a wall in my weightloss. 70 lbs in 7 months.

To be a smart@$$, if you had those 70 lbs, maybe you would have gone through that wall? :grin:



:back2topic:

Man, the occasions that I've had a good pork chop are few and far between. Too dry too often, IME. Guess that's the price I pay to be a food miser as opposed to an "epicure" such as TJR. (Though I've never been a pork fan, outside of non-Breakfast Sausage.)

 

[Doug Roland]

Jerry and TJR, keep up the good work!

KL, I grew up eating fried pork chops, sometimes battered with flour and sometimes just fried.= dry.

I don't know how my Dad got the idea to use wood chips on the open, outdoor grill, over 35 years ago, but he did and I (and friends and family are greatful) took the smoke to a whole new level by getting the Webber kettle grill. Using the hot smoke to cook pork chops, for one thing, creates a moister meat as adding the delicious smokey goodness to it! Ok, drooling yet? Got to get back to my smoked chicken filet I just got off the grill. But I'll tell you what, I have NOT eaten a fried pork chop ever since I picked up on Dads choice to cook that way!

 

[Gavin Allan]

Do any of you do Pork (butt) steaks? They are so yummy!



I have heard it is a St. Louis thing, and no one else does pork butts? True?