Welcome to the Pit!
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Hello from Plano, TX!
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Club Member
- May 2020
- 1354
- Massachusetts
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Smokers/Grills:
Camp Chef Smokepro DLX pellet grill
Weber Kettle
Dyna-Glo vertical offset smoker
Favorite whiskey:
Knob Creek Single Barrel Bourbon
Angels Envy Bourbon
Whistle Pig Rye
Everyday sipper:
Jim Beam Black and Wild Turkey Rye 101
Favorite beer:
Coffee Porter or Stouts
Pabst Blue Ribbon and Narragansett for grilling and lawn mowing.
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Club Member
- Jan 2020
- 1500
- Plano, Texas
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Cookshack Smokette 008 (2005)
Weber 18.5” Kettle (moved to Nebraska with Grandson)
Weber 22.5” Performer (drop-down shelf)
SNS Elevated Grate
Pit Barrel Junior (PBJ)
Grilla OG pellet grill
Freedom Grill (for tailgating, (but do not tailgate much anymore)
Grill Grates
Sizzle-Q Stainless Griddle
Weber Rapidfire Chimney Starter
Thermapen (Red, of course)
Smoke Alarm (Likewise)
B & B Briquettes
Weber Briquettes (longer cooks)
Woodford Reserve Double Oaked
Coors Banquet (why bother with light beer?)
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Club Member
- Oct 2017
- 1010
- Lowcountry of South Carolina
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Pit Barrel Cooker
Blaze 32" Gasser with Sear Station and Rotisserie
Jenn-Air 6 Burner w/ Dual Oven and Stainless Flat Top
Camp Chef Explorer 60EX with Grill Box and Griddle
Thermoworks Thermapen Mk4
Maverick ET-733 2-Probe Wireless Thermometer
Thermopro TP20 2-Probe Wireless Thermometer
Anova 900W Sous Vide Immersion Circulator
Selection of Grandma's Antique Cast Iron Cookware
Bayou Classic Stainless Steel Oyster/Turkey Cooker
Weber Standard Size Chimney Starter
Foodsaver Vac Sealer
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Club Member
- Sep 2015
- 8238
- Colorado
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> Weber Genesis EP-330
> Grilla Grills Original Grilla (OG) pellet smoker with Alpha/Connect
> Pit Barrel Cooker (gone to a new home)
> WeberQ 2000 (on "loan" to a relative (I'll never see it again))
> Old Smokey Electric (for chickens mostly - when it's too nasty out
to fiddle with a more capable cooker)
> Luhr Jensen Little Chief Electric - Top Loader circa 1990 (smoked fish & jerky)
> Thermoworks Smoke
> 3 Thermoworks Chef Alarms
> Thermoworks Thermapen One
> Thermoworks Thermapen Classic
> Thermoworks Thermopop
> Thermoworks IR-GUN-S
> Anova sous vide circulator
> Searzall torch
> BBQ Guru Rib Ring
> WÜSTHOF, Dalstrong, and Buck knives
> Paprika App on Mac and iOS
Welcome from Colorado, John. I spent a few years in Plano while with ARCO Exploration back in the 80’s. Nice town.
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Well, you can see how the two jobs thing works out. This is the first chance I've had to look back at this post since I wrote it. I deeply appreciate the welcome.
Right after I posted my introduction, I cooked my first batch of miso wings. They were a big hit. Since I'm still figuring out the rules of this site, I am going to risk posting a question here. I'll count on you folks to redirect me if this is the wrong place.
Can anyone help with recreating the procedure for cooking my dad's BBQ pork chops? I'm trying to remember 40 + years back. Here's what I remember: He used a Cook'n'Kettle cast iron grill with Kingsford briquettes (I now would use hardwood charcoal.) He set the grid low in the pit after the coals burned down. The thing that puzzles me most is that he put the pork chops (thin cut - he bought them in the grocery store) in two layers in a cast iron skillet. At some point he would begin brushing his homemade sauce on the pork chops. I remember taking a few turns putting sauce on the pork chops, and I remember turning them over at least once during the cook. I think I remember him putting salt and pepper on the pork chops prior to the cook. This was not a long slow cook - it might have taken an hour and a half if memory serves. He did not use a thermometer, so I don't know how he knew when they were done, but they always were.
I have his sauce recipe and have used it to great effect with ribs and chicken. I've hesitated for years on the porkchops because I don't know how to ensure that they are cooked evenly and thoroughly when layered in a pan. I've asked relatives and friends, but nobody remembers Dad's process. I currently cook on a large Big Green Egg and have a good instant read thermometer.
I would welcome any advice.
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