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Smoked Iowa Chops

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  • Gpa-Rooster
    Club Member
    • Sep 2015
    • 4
    • Weber kettle 22"
      Slow-n-Sear
      iGrill Mini
      iGrill2

    Smoked Iowa Chops

    Meathead We occasionally get smoked Iowa chops at a restaurant, when we have tried these at home we can't quite get the flavor they have. After reading some articles here I believe many of these are cured then smoked. Do you have a recipe for curing these chops. 1-3/4" to 2" thick
  • Spinaker
    Moderator
    • Nov 2014
    • 10855
    • Land of Tonka
    • John "J R"
      Instagram: JRBowlsby
      Smokin' Hound Que
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    #2
    Great Question!!! Almost nothing better than a cured and smoked Iowa Chop. I'll be curious to hear what this post generates.

    Comment

    • smarkley
      Former Member
      • Jul 2014
      • 1426

      #3
      Funny this should come up, I was just thinking about making some of these last night...

      for 3-4 lbs Wet brine overnight... 1/2 gal of water, salt(of course), 1/2 gal apple juice, garlic, black peppercorns, yada yada yada... Note wet brine is not too popular around here, so I still wet brine but think of it more as a marinade (hahahaha), since it is overnight.

      Then smoke away! Use your fav smoker and what ever wood you like for pork.




      Last edited by smarkley; September 16, 2015, 11:25 AM. Reason: more info

      Comment

      • bbqoaf
        Former Member
        • Jul 2014
        • 752
        • Calgary, Alberta, Canada

        #4
        I buy a rack of pork, shop it into two bone thick chops, wet brine with salt and a little sugar over night, add whatever rub I feel like (if any), smoke at 225 till 125 IT then sear to 135, carry over will take it to a perfect 140. Finish with a sauce if you want.

        Comment

        • Spinaker
          Moderator
          • Nov 2014
          • 10855
          • Land of Tonka
          • John "J R"
            Instagram: JRBowlsby
            Smokin' Hound Que
            Minnesota/ United States of America

            ********************************************
            Assistants
            Dexter (Beagle mix)
            Kinnick (American Foxhound)
            ************************

            Grills/Smokers/Fryers
            Big Green Egg (Large) X3
            Blackstone 36" Outdoor Griddle 4-Burner

            Karubeque C-60
            Kamado Joe Jr. (Black)
            Lodge L410 Hibachi
            Pit Barrel Cooker
            Pit Barrel Cooker 2.0
            R&V Works FF2-R-ST 4-Gallon Fryer

            Weber Spirit Gasser
            ******************.
            Thermometers
            FireBoard (Base Package)
            Thermoworks ThermaPen (Red)
            Thermoworks MK4 (Orange)
            **************

            Accessories
            Big Green Egg Plate Setter
            Benzomatic TS4000 Torch X 2
            Benzomatic TS800 High Temp Torch X 2

            Bayou Classic 44 qt Stainless Stock Pot
            Bayou Classic 35K BTU Burner

            Digi Q DX2 (Medium Pit Viper Fan)
            Dragon VT 2-23 C Torch
            Eggspander Kit X2
            Field Skillet No. 8,10,12

            Finex Cat Iron Line
            FireBoard Drive
            Lots and Lots of Griswold Cast Iron
            Grill Grates
            Joule Water Circulator
            KBQ Fire Grate

            Kick Ash Basket (KAB) X4
            Lots of Lodge Cast Iron
            Husky 6 Drawer BBQ Equipment Cabinet
            Large Vortex
            Marlin 1894 .44 Magnum
            Marquette Castings No. 13 (First Run)
            Smithey No. 12
            Smokeware Chimney Cap X 3
            Stargazer No.10, 12
            Tool Wizard BBQ Tongs
            Univex Duro 10" Meat Slicer
            ********************************
            Fuel
            FOGO Priemium Lump Charcoal
            Kingsford Blue and White
            Rockwood Lump Charcoal
            Apple, Cherry & Oak Log splits for the C-60
            **************************

            Cutlery
            Buck 119 Special
            Cuda 7' Fillet Knife

            Dexter 12" Brisket Sword
            Global
            Shun
            Wusthof
            *******
            Next Major Purchase
            Lone Star Grillz 24 X 48 Offset

          #5
          Meathead or Anybody know if there is a long cure process for chops. Something similar to what we do for Pork Belly in to Bacon? I was wondering if there is a recipe for using Prague powder or something similar?

          Comment


          • Gpa-Rooster
            Gpa-Rooster commented
            Editing a comment
            Spinaker you are on the right track. I have purchased as recommended on this site the Prague powder #1, was just looking for a recipe to cure the chops. Because of the way the articles are written with the warnings I did not want to assume I could take one recipe and convert it over for the chops. They have a nice almost ham flavor when done.

          • HorseDoctor
            HorseDoctor commented
            Editing a comment
            Yup, same as recipe for Canadian bacon. Just cut to 1 1/2" for an "Iowa chop".
        • Breadhead
          Banned Former Member
          • Jul 2014
          • 0

          #6
          Gpa-Rooster ...

          I've done pork chops many different ways over the years. One day I was searching around AllRecipes.com and found a recipe for Mongolian grilled pork chops by Chef John. The recipe has 2 different sauces. 1 for marinading and basting and the other as a dipping sauce.

          I made it exactly as he wrote it and grilled them on my BGE. It blew me away! It's by far the best pork chop I've ever eaten. I've since used the same marinade for bone in, skin on, chicken thighs. I use the dipping sauce with pork chops but not with the chicken thighs.

          Try it, you might enjoy it as much as I do.😋
          http://allrecipes.com/recipe/221901/...arch%20results

          A pork chop marinaded overnight. Basted with the same marinade while it was on the grill and the dipping sauce.
          Last edited by Breadhead; September 17, 2015, 06:23 AM.

          Comment


          • Breadhead
            Breadhead commented
            Editing a comment
            smarkley ...

            If I remember right we are both Chef John fans. That guy comes up with some kick ass stuff.👍

            Try that marinade on some bone in, skin on, chicken thighs some time. Get the skin crispy but don't burn it, that's a grilling feat. Mmmm.

          • smarkley
            smarkley commented
            Editing a comment
            Thanks Breadhead ... I will give it a try!

          • smarkley
            smarkley commented
            Editing a comment
            Breadhead My wife just said something cool... 'Chef John is the best cooking show not on TV' -- truth!

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