GrillingMontana Posted June 3, 2015 Report Posted June 3, 2015 This has become one of my favorite cooks. I am lucky to have butchers nearby where I can order 2" thick chops and they cut them the day the piggies get butchered. Concept is simple. Pour an entire cocktail in with your chops, add some garlic salt, and allow to brine. Warming things up with some corn in the husk Getting the reverse sear on Re-warming back up the corn and rendering some pork fat Just prior to plating. Came out fantastic! Recipe was so good, it is going in my book! Thanks for looking! Cheers-
ckreef Posted June 3, 2015 Report Posted June 3, 2015 Chops look awesome. When you say an entire cocktail are you referring to an adult beverage? It might be hard to fight a pork chop for my adult beverage - LOL
MacKenzie Posted June 3, 2015 Report Posted June 3, 2015 GrillingMontana, those are gorgeous looking chops and fantastic grill marks
CeramicChef Posted June 3, 2015 Report Posted June 3, 2015 Montana - those are some really sweet looking chops! Love the grill marks. Kudos!
Cookie Posted June 3, 2015 Report Posted June 3, 2015 If this isn't the final step, please add it to your book: Boil marinade, let cool, add ice, drink.
tony b Posted June 3, 2015 Report Posted June 3, 2015 Sorry Cookie, but boiling would remove all the alcohol, so what's the point in that??? 1
Cookie Posted June 3, 2015 Report Posted June 3, 2015 I doubt a quick boil to kill the bugs would, but to appease the critical masses, revised final step: Boil, let cool, add more alcohol, add ice, drink....repeat all steps without pork and boil until you oink like a pig.
CeramicChef Posted June 3, 2015 Report Posted June 3, 2015 Guys! Boiling isn't going to do a dadgummed thing! Ethanol boils at about 175°F as I remember and that low temp isn't going to do a blessed thing. I say bury it at sea, salute, and then drink it's twin brother!
GrillingMontana Posted June 4, 2015 Author Report Posted June 4, 2015 Thanks for all the kind and fun words about the cook! My inspiration was my over stuffed spice cabinet and how when I open the door, random jars of spices just fall out on to the counter. Other thoughts of Jim Belushi dumping that jar of mustard on his shirt for no real reason in Animal house comes to mind as well. Same concept but with a cocktail. In the book I add kaffir lime leaves but in reality, it is just a moscow mule (vodka, half lime, ginger beer) and ice with a half cup of garlic salt. What is cool is that the salt and alcohol open the cell walls of the meat. There is a low amount of sugar in the ginger brew so it really does not burn and the chop is extremely moist and juicy. The only down side is that you are minus one adult beverage on a cook evening. With proper mis-en-place you can make up for it. Cheers- Paul 3
Cookie Posted June 4, 2015 Report Posted June 4, 2015 Belushi is one of my all-time favorites...he went too early, same as Chris Farley. Would have loved to have seen those two in a movie together.
tinyfish Posted June 5, 2015 Report Posted June 5, 2015 Perfect diamond pattern you have there on those chops. It just makes your mouth water looking at them.
DennisLinkletter Posted July 20, 2015 Report Posted July 20, 2015 I'm guessing the sugar in the ginger brew made the blackened grate marks a bit blacker.. Those look like they were painted on! Great/grate cook! PS did you actually cook them on the upper grill sitting on the lower grill or did you toss it in after to shoot them in the grill and get better light?
GrillingMontana Posted July 25, 2015 Author Report Posted July 25, 2015 I'm guessing the sugar in the ginger brew made the blackened grate marks a bit blacker.. Those look like they were painted on! Great/grate cook! PS did you actually cook them on the upper grill sitting on the lower grill or did you toss it in after to shoot them in the grill and get better light? Hey Dennis- I cooked lower and photographed higher. I think I was letting the corn finish up a little higher and took advantage of the light, composition. I may have even been keeping the chops warm while the corn finished as I usually give them a half hour on the KK
