Sanny Posted May 23, 2007 Report Share Posted May 23, 2007 Re: so, SANNY is digging PORKCHOPS? oh yeah! ... funny; i always thot lawyers preferred their own young on the grill just kiddin sanny! Well, that would explain why I don't have kids. I wonder if I used to and misplaced them, or never did? Hard to say. These were thick cut boneless. Very tender, very lean. I butterflied and stuffed 2 of them. Well, not exactly butterflied. Made 2 cuts so it unrolled, and then stuffed with alouette cheese, and tied up in a roll. That's for later. I'll have to try a brine next time. WAY too much salt the way I did em. WAY WAY too much. I'm all puffy from retaining water still!!! no no no, won't do. Quote Link to comment Share on other sites More sharing options...
jehlinger Posted May 23, 2007 Report Share Posted May 23, 2007 I like the bone-in loin chops as well. I rub a little olive oil on them, Salt, Pepper, Garlic Powder and Texjoy Steak Seasoning. Sometimes I'll finish them off with a little Stubb's Moppin' Sauce on both sides and a quick turn. Quote Link to comment Share on other sites More sharing options...
Firemonkey Posted May 23, 2007 Report Share Posted May 23, 2007 I'm all puffy from retaining water still!!! HA! I think I will adopt that rationale as well... All this time I thought I was puffy from eating too much of the pork itself, rather than the salt! Quote Link to comment Share on other sites More sharing options...
Porkchop Posted May 23, 2007 Author Report Share Posted May 23, 2007 no carbs in porkchops, baby!!! mmmmmm, good! Quote Link to comment Share on other sites More sharing options...
ThreeDJ16 Posted May 23, 2007 Report Share Posted May 23, 2007 Re: so, SANNY is digging PORKCHOPS? oh yeah! my favorite is the extra-thick cut bone in loin chop. looks like a little white t-bone oh, btw, porkchops almost always beg roasted sweet potatoes for accompan...accompan... to go with it with brown sugar cinnamon & butter! and i suppose corn on the cob wouldn't be missed either... and a defib. Mmmmm, pork t-bone. Those are my favorites too. I could cook chops at least once a week (and usually do). My favorite side for chops are new potatoes and sweet corn. I usually just toss them in a pot together, add some butter and season salt (FYI, the dizzy dust was great here). Plate them and give another shake of the dizzy dust! -=Jasen=- Quote Link to comment Share on other sites More sharing options...
Porkchop Posted May 24, 2007 Author Report Share Posted May 24, 2007 Looks like the gourmet's are catchin on... check the link http://www.theglobeandmail.com/servlet/story/RTGAM.20070523.wxlpork16/BNStory/lifeFoodWine/home "ravioli with pulled pork"??? i'm in! Quote Link to comment Share on other sites More sharing options...
Curly Posted May 24, 2007 Report Share Posted May 24, 2007 Re: Looks like the gourmet's are catchin on... check the link http://www.theglobeandmail.com/servlet/story/RTGAM.20070523.wxlpork16/BNStory/lifeFoodWine/home "ravioli with pulled pork"??? i'm in! I hope that don't mean pork will be going up Quote Link to comment Share on other sites More sharing options...
Porkchop Posted May 24, 2007 Author Report Share Posted May 24, 2007 ah, crap Quote Link to comment Share on other sites More sharing options...
Sanny Posted July 28, 2007 Report Share Posted July 28, 2007 Hmmm. Just found this thread again. There's a top round in my frigerator, and I think it wants to be Mojo'd. I wonder... Quote Link to comment Share on other sites More sharing options...
Farmer John Posted July 28, 2007 Report Share Posted July 28, 2007 Mojod will work! We just bought some country style ribs so I am going to cook them like regular ribs tomorrow. Tonught momma is fixn' beef bourguignonne for dinner. Guess that's cuz the mother-in law is coming! John Quote Link to comment Share on other sites More sharing options...
ThreeDJ16 Posted July 28, 2007 Report Share Posted July 28, 2007 I have a nice beef skirt steak and Sanny just reminded me about the Mojo marinade, so I think I will do that - Mmmmm! Might even decide to go ahead and make it into fajitas if I am not too lazy to make some salsa to go with it! -=Jasen=- Quote Link to comment Share on other sites More sharing options...
Sanny Posted July 28, 2007 Report Share Posted July 28, 2007 Alas, I'm too lazy to make salsa. But I did make a yummy rice salad this morning. Excellent! The meat is going to have to wait until tomorrow, I think. Don't feel like it tonight. Quote Link to comment Share on other sites More sharing options...
PaulR Posted July 29, 2007 Report Share Posted July 29, 2007 Alas' date=' I'm too lazy to make salsa. But I did make a yummy rice salad this morning. Excellent! The meat is going to have to wait until tomorrow, I think. Don't feel like it tonight.[/quote'] Had some chicken thighs and potatoes and mushrooms + goat cheese; all on the KK...was delish Quote Link to comment Share on other sites More sharing options...
Sanny Posted July 30, 2007 Report Share Posted July 30, 2007 mojo Well, it was after church saturday evening. 7:30 pm. Why not grill that top round steak? Yah, why not? Won't take over an hour... Went out and lit the propane to get the lump started. Made the mojo (lime, not orange this time). Put meat in a tupper to soak. Probably won't be even a half hour of soaking, instead of the recipe's hour, but it's something. Back outside to check the fire - no flame. Hrumph. Relit. No flame. Relit. No flame. Jostle tank. Gurgle. Ok, so it's not empty - shouldn't be, since I use it 3-5 minutes at a time, then shut it off. Mutter mutter. Ball up newspaper and nestle it under the lump, light. Wait. Fan. Wait. Blow. Mutter. The meat got the hour of marinating after all... mutter mutter. Thanks all for the suggestions in the other thread. I'll bring the burner inside and see if there's a blockage. Quote Link to comment Share on other sites More sharing options...
Porkchop Posted July 31, 2007 Author Report Share Posted July 31, 2007 hey sanny... heeeeeee propane EVIL. Quote Link to comment Share on other sites More sharing options...
Sanny Posted May 17, 2008 Report Share Posted May 17, 2008 Might as well resurrect this thread... Anyone cookin anything this weekend? I'm hitting Costco for butts for the engagement party. I promised a friend I'd do pulled pork for her daughter's party. It's not til June, but there's lots to do. She's going to freeze it. And maybe pick up some ribs, while I'm there. Cooks Country this time has a Cola baste for ribs that looks pretty good. The same issue (June/July 2008) has a "south carolina pulled pork," with a yellow mustard rub and sauce. I know a lot of you use mustard on your butts, so I'm going to give it a try. Dry mustard for the rub, mustard, brown sugar, vinegar, etc, for the sauce. Don't know if I will try it for THIS cook, since I am going to make lexington and raspberry chipotle sauce for a choice at serving time. I just scrubbed the grills (WHY don't I do that right after a cook? Would save so much time...), and filled the lump basket. Doggy is sniffing happily - this process means good stuff is a comin! (by the way, I never did get the gas burner working. I just use fire starting stick things. Wax and sawdust, compressed.) Quote Link to comment Share on other sites More sharing options...
bobvoeh Posted May 17, 2008 Report Share Posted May 17, 2008 Nothing. New KK won't be here till Monday or Tuesday Quote Link to comment Share on other sites More sharing options...
Sanny Posted May 17, 2008 Report Share Posted May 17, 2008 Nothing. New KK won't be here till Monday or Tuesday That's sad. I don't have one at all - even in the process of delivery. That's sadder. But, I do have 6 racks of ribs on Another Manufacturer's cooker. I'm trying the cola glazed ribs, I mentioned above. Of course, they're imaginary. Someone's Mother has liberated my camera. For the first time, I peeled the silvery membrane, and trimmed the flap and all off the ribs. Perfect rectangles, now. Broke my heart! But, I'm sure it will all be for the best. I'll put the extra meat on the grill when the ribs come off. There's no room on there now. First cook of the year. The lump is a little damp from the wintertime, even in the shed, so there's lots of steam at startup. And it's taking a while to come up to temp. But that's ok. It'll dry. And now I can go get a new bag of lump. Quote Link to comment Share on other sites More sharing options...
bobvoeh Posted May 17, 2008 Report Share Posted May 17, 2008 I got 3 10lb bags of Royal Oak Lump sitting high and dry in my nice hot Sofla garage waiting for the KK. Its 95 today and its not even summer yet. Quote Link to comment Share on other sites More sharing options...
primeats Posted May 17, 2008 Report Share Posted May 17, 2008 Hopefully I will be able to upload a video or at least post a link to the video, I will be showing my KK on ABC7 Chicago on Monday, Grilling tips, and the like. We'll have kabobs, flat irons,some portabello mushrooms. If it rains,I'll have done them at home the night before at home, and can only show the cooker as a prop. This is the first of many appearances to come! Another one next Saturday morning on NBC. GO KomodoKamado!!! Quote Link to comment Share on other sites More sharing options...
