MacKenzie Posted November 2, 2016 Report Posted November 2, 2016 (edited) I was cooking for one today so why not do that lone smoked pork chop I bought on the road trip the other day.;) On the grill. This pix is a little blurred unfortunately it is that time of year when it's nearly dark by 5:30 PM. Cooked. Plated. When I bought it I didn't realize it was cured so it tasted very much like ham. I was under the impression it was just apple smoked. It was very tender but I found the salt over powered the apple smoke. It was very good but not what I was expecting.:) Edited November 2, 2016 by MacKenzie 1
Aussie Ora Posted November 2, 2016 Report Posted November 2, 2016 Looks good nice plate shot Outback Kamado Bar and Grill
tony b Posted November 2, 2016 Report Posted November 2, 2016 Yep, MacKenzie, smoked pork chops are brined just like bacon before they are smoked. They were the first thing that I made with my cold smoker unit. Mine were a tad salty, too. Next time, I won't leave them so long in the brine (3 days) - 2 days should be plenty.
ckreef Posted November 2, 2016 Report Posted November 2, 2016 Looks tasty to me. A local pork butcher sells really good smoked pork chops. Yummy.
MacKenzie Posted November 3, 2016 Author Report Posted November 3, 2016 I have never smoked pork chops but now maybe I'll give it a try. These chops were tasty but not what I was expecting. It was like ordering vanilla ice cream and getting chocolate.
churchi Posted November 3, 2016 Report Posted November 3, 2016 looks awesome mac, you keep your grill sooo clean
MacKenzie Posted November 3, 2016 Author Report Posted November 3, 2016 Thanks,churchi. It came that way.
Shuley Posted November 5, 2016 Report Posted November 5, 2016 How the heck do you keep your grill that clean?Also， i keep thinking about smoking thick pork chops or a roast....it never occured to me to brine.Sent from my LG-D855 using Tapatalk
MacKenzie Posted November 5, 2016 Author Report Posted November 5, 2016 Shuley, I just never let the junk from one cook pile onto another. I either clean after the cool down or before the next cook.:)
tony b Posted November 5, 2016 Report Posted November 5, 2016 17 hours ago, Shuley said: i keep thinking about smoking thick pork chops or a roast....it never occured to me to brine. If you are going to cold smoke them, you need to brine them, in particular, including the "pink salt" (sodium nitrate). Otherwise you are at risk of foodborne pathogens (can we say botulism?!)
Shuley Posted November 5, 2016 Report Posted November 5, 2016 If you are going to cold smoke them, you need to brine them, in particular, including the "pink salt" (sodium nitrate). Otherwise you are at risk of foodborne pathogens (can we say botulism?!) I didnt realize there were cold smoked. I was imagining cooking them around 225.
MacKenzie Posted November 5, 2016 Author Report Posted November 5, 2016 I have a couple of chops that I thought I was going to start brineing today but didn't get that done. After a couple of days in the brine I'll do a washout and then smoke them around 200 F. It will have this same ham like flavour.
ckreef Posted November 5, 2016 Report Posted November 5, 2016 44 minutes ago, Shuley said: I didnt realize there were cold smoked. I was imagining cooking them around 225. You should be able to find smoked pork chops in most grocery stores. All they require is a quick sear. I've also marinated them before searing to add another flavor dimension.
tony b Posted November 6, 2016 Report Posted November 6, 2016 21 hours ago, Shuley said: I didnt realize there were cold smoked. I was imagining cooking them around 225. It's a 2 step process, just like bacon. They get brined and cold smoked first, then you cook them at regular temps. I like an IT of around 165F.
MacKenzie Posted November 6, 2016 Author Report Posted November 6, 2016 I have 2 chops under going the brine process as I type, We'll see maybe Wed. how it turns out.
