Until tonight, my wife (a wonderful woman in so many ways) would not eat pork chops. When ecowper posted his pork chops in harissa marinade, she agreed to give them a shot. Man oh man, those thing were great. My wife ate the whole thing. I was stunned. She NEVER eats an entire piece of meat. But it was clean plate club time tonight. Thanks for the recipe Eric.
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Club Member
- Nov 2015
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- The Great State of Jefferson
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24X40 Lone Star Grillz offset smoker
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CaptainMike I'd be willing to volunteer as a chili cook-off judge.
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CaptainMike me too! Actually, I’m judging a local thing next weekend in da LBC.
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Founding Member
- Jul 2014
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Grill/Smoke/Roast = SnS Grills Kettle + SnS Deluxe Insert & Drip n' Griddle
Grill/Smoke/Roast = Hasty-Bake Gourmet Dual Finish with HB rotisserie and Grill Grates
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Pizza = Blackstone Propane Pizza Oven (Stacy's, but she let's me use it sometimes)
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Best Cookbooks - Meathead's "The Science of Great Barbecue and Grilling", Chris Lilly's "Big Bob Gibson's BBQ Book", Aaron Franklin's "Franklin BBQ"
Cookbooks to check out - Raichlen's "Brisket Chronicles" and anything by Adam Perry Lang.
Current fanboy cookbook - "Chasing Smoke: Cooking Over Fire Around the Levant"
Some Posts in Pitmaster to check out:
Eric's Brisket Method
Eric's Method for Drunken Texas Beans
Stacy's Bouef Bourguignon
Eric's Smoked Texas Chili
Rancho Gordo Beans and Bean Club
Troutman's Ribs - Step By Step Primer
Grilled Pork Chops: Harissa Marinade
Light My (Hasty Bake) Fire
Eric
I can't take any credit for that pork chop recipe other than finding it on SRF and thinking "holy cow, this might be good" .... and it was good. So good that when I told my wife I was going to make that again for dinner, her response was "yum" ..... historically speaking, her response to my suggestion of pork chops was "if you must".
CaptainMike don't make me come down there and sabotage your chili
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CaptainMike - You two better knock this smack talk down a bit. It is upsetting. I suggest you both come down to Chico and battle it out. I propose a 12 hr time limit and no precooked ingredients - including brisket. For safety purposes, Alec Baldwin will not be able to fire the starting pistol.Last edited by tbob4; November 1, 2021, 07:08 PM.
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Now THAT is a win, way to go! Maybe it's petty, but my proudest moment of marriage was getting my wife to like cooked fish. She likes sushi, but would not eat cooked catfish, trout, salmon, whatever. She loves my salmon and even requests it! Don't tell her, but I've been overcooking it for years on purpose and slowly dialing it back to where I like it and she raves how much better it is each time. One of these days I'll tell her, but I think I'll save it for my obituary
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SheilaAnn I haven't won the pink chicken or pork battle yet, but I'm close... Still get questions from time to time, I always tell her it's just the smoke ringLast edited by ItsAllGoneToTheDogs; November 2, 2021, 10:37 AM.
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Founding Member & Pit Barrel Cooker Queen
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My toys:
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Weber Kettle Premium 22" named Kettle Kid, eager to horn in with more cooks in the future
Camp Chef Somerset IV 4-burner outdoor gas range named AfterBurner due to its 30kBTU burners
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Up to a couple of years ago, my husband wouldn't eat BBQ ribs. He doesn't like fatty meat at all, so I was always careful with my choice of ribs, usually babybacks with no loin meat. Still no go for him.
So rib smokes for me always involved smoking a pork tenderloin for him.
Then one evening we went out with friends and he ordered babyback ribs! I was amazed. And a bit hurt. He wouldn't eat my ribs but would order them at at BBQ place??? What the heck??? So the next time I smoked ribs I didn't smoke a pork tenderloin. He gobbled the ribs up and has loved them (and requested them many a time) ever since. Go figure.
Now to work on the daughter who doesn't like to eat any meat that's still attached to a bone...another day, another challenge.
KathrynLast edited by fzxdoc; November 2, 2021, 10:34 AM.
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