CeramicChef

Howdy KK Cookers! Last night I did something a little unusual and thought I'd share with you good cooks. I had a pineapple sitting on the counter that needed to be sliced and used. I also had a couple of pork loin chops that I needed to cook. So, knowing that pork and pineapple go together well, I did the following. I sliced off the sides of the pineapple and laid out my pork chops on them, covered both sides with a little butt rub, and tied everything together with butchers' string. All trussed up and ready to put on Beauty! my 19" KK. On Beauty! @ 400F with a nice FOGO fire in the KK. Temps were rock steady at 400F the entire time of the cook ... about 40 minutes. Here are the pineapple pork chops after about 40 minutes @ 400F. Just a slight char of the strings which never really threatened to burn. After about 40 minutes the pork loin IT was 135. Dadgummit, I let the temps get away from me. I was looking for about and IT of 120-125F. The lesson learned was that the pineapple didn't provide much insulation and the pineapple pork loins cooked much quicker than I anticipated. Next time I'll reduce the heat in Beauty! to about 300-325F and not be in a rush to head out to a meeting up at church. Here's a pic of the pork loin that has been pulled and untrussed. The pork loin here is essentially cooked through and through. So, even though the pork loin was cooked, I decided to finish the reverse sear and let them rest. The pork IT going back on Beauty! was 120F and Beauty was rocking along at 550F. Here are the pork chops on Beauty! right before I pulled them to let them rest and plate. Here are the pork loin chops on the cutting board with a final IT of 140F. And finally here are the pork loins slides open. and ready to plate. There are s few tips that I would pass on after this cook. First, the pork loin chops should have been marinated in a solution of pineapple juice, soy sauce, minced garlic, minced ginger, and a little crushed black pepper. Second, I mistakenly thought that the pineapple skin slices would provide more insulation than they did. Third, running Beauty! at 400F was an attempt to hurry the process along; future cooks of this type should be done between 300-350F. The pork loin chops were tasty, not as juicy as I like, and you could taste a slight flavor of pineapple. Marinating the pork in the above marinade would have helped the flavor. I also think that I'll score the pineapple flesh that comes in contact with the pork to insure a better pineapple flavor. All in all, this cook, while interesting and tasty, could have been much better if I had not tried to do so much in such a compressed time frame as I allowed. This was my first time doing this cook and I should have known to leave some slack in the rope. Thanks for looking.

@Izzy - geez, that just sucks BIG time! I know how disappointed you must be. I wish you lived here in OKC … we'd fire up TheBeast and whip this feast out in short order, slug a few back and have fun doing it!

Thanks, All! I appreciate you looking and I really appreciate your kind comments. @ckreef - the cooks are the easy part. It's remembering to shoot the pics that's difficult!

Susan - I really do love home grown potatoes. And I think the plants themselves are something really beautiful as well. Alas, I am cursed with the Black Thumb of Death!

Save a slice for me! Nicely done, Susan. Kudos!

+1^ Sounds like a plan has been figured out. Welcome back and we all hoped you enjoyed your vacation.

Now I could eat the bejeezus outta that pizza pie! Nicely done @dstr8, nicely done, indeed! Kudos to ya.

@Bruce Pearson - Thanks for those nice words. I appreciate you taking time to to tell me what you think of this cook. You'll be doing the same and better here in the near future. The steaks only took a couple of minutes on each side.

Yeah, Charles, I know how to get out of the heat! In this weather, a cold beer is never far away. I hope you're the same. While it gets really hot and humid here in Central OK, 129 isn't even in the realm of possibilities! WOW! That's just amazingly hot. Remember my Friend, you and Susan Rose stay well hydrated! And you know what I mean!;) That goes for the rest of you good folks here. Please stay safe and well hydrated, no matter your quaff of choice!

@MacKenzie - Those tacos were simply wonderful. And that homemade salsa was the topper (well, maybe a little too hot for most, but I loved it!) that just set things off. Thanks for the kind words.

Dear Friends, I hope this has fixed the problem. I got lazy and tried a cut and paste from another site I frequent. Mea Culpa, Mea Culpa, Mea Maxima Culpa! Ken

Okay, I"m going to fix this right now!

@MacKenzie - WHOA! Poison leaves? I did not know that. My mom grew rhubarb in her garden and now I know why the leaves always were so pristine. Thanks for the heads up! @MacKenzie - Ma'am, you never cease to amaze me. Oh, Hey! I saw a TV Special on Nova Scotia the other day. What a beautiful place! It was an amazing place. I've gotta get up there and visit. At the same time, the TV special also went to Spud Island, PEI. I had a few friends in grad school from up that way and I think I'll reconnect with them. Great folks, you Atlantic Canadians. My Buddies also said you Nova Scotians got the best weather because of the Gulf Stream. Those guys from PEI always said they had more winter than the Newfies and the You good folks in Nova Scotia.

@MacKenzie - That's one beautiful plate of fish. It sure beats what I'm used to down at the Knights of Columbus hall! Ma'am, you've got to have been a food stylist in a previous career! Every one of your photographs is just droolicious!

Howdy KKers! Greetings from HOT Oklahoma! Here is a recent taco cook here at ChezChef. Quick, easy, and very tasty. I marinated the flank steak in my FoodSaver Quick Marinating Canister for about 4 hours (If you don't have one, I can highly recommend it.). Here is the cooked steak resting on the cutting board.Sliced Steak on the board.And here's the money shot. Sides were black beans and grilled corn on the cob.This was quick, easy, and sumptuous! Thanks for taking a look. Here's to great cooks and evening better memories withfamilyi and friends!

A great post of about the best comfort food there is. Thanks, Charles! Kudos to you.

Wooooo HOOOOO! So take plenty of pics and post them here when youre able, but most of all … HAVE FUN!

That article is written by Max Good, the principal reviewers over at AmazingRibs.com and reflects a small bias against the kamado. To the Amazing Ribs crew, 2-Zone is the be all and end all. they generally don't think much of kamados when all is said and done. I'm trying my best to educate them over there. The kamado 101 posts have been well received so far. I'm about to wind up the posts on Smoking and we're about to move on to 2-Zone cooking, something that you can do on just about any kamado IF you know what you're doing. All in all, I think that review is pretty fair. I will say this, Amazing Ribs does like the KK. But then, what's not to like, right!?

@MacKenzie - dadgummit Ma'am, you leave me speechless! I'm convinced you could make mud look like some kind of sumptuous feast. WOWZERS! I'd eat that up and beg for more. KudosKudosKudos!

@skreef- Susan Rose, you're a jewel! Charles, do you know how truly lucky you are!? You guys are one great tem. And you give me hope that I can find a "Suzy" of my own.

Chris - now that's funny!

Charles my Friend - that's MONEY! Pure MONEY. Congrats and kudos on a great cook.

@jlcj69 - welcome to The kK Forum and welcome to the Magnificent Obsession! Post a few pics of your KK and let us admire your new cooker. We're glad you've joined us and we look forward to your posts.

@ckreef - Kudos to ya, my Friend! Mega low tech kudos to you. @tony b - I've get to get you over there to The Guru to read some of the questions asked and the corresponding posts! I read some of those and I know that idiots are breeding faster than folks with an average IQ. Stupid seems to be winning. And the idiots get upset when you point out their manifest stupidity in terms they can understand. Some of those guys can't pour water out of a boot with directions written on the sole. Seriously!

Hey Tony! We just got 'lectric lights 'bout 15 years back!