Honey mustard porkie chops, oh de doo dah day!
Got a quasi-experiment on tap for today, doing a recipe we've used for many years in a slightly different way, using identical cooking technique to nearly-identical pork chops last weekend. Not fully rigorous because they're not side by side, but we can still remember what happened last weekend
and we have a large and longtime database for the HM results to compare with.
The recipe is very simple, and originated with Weight Watchers. One mixes up 1/4c/60ml dijon mustard, an overflowing tablespoon of honey (~20ml), 1tsp/5ml of red wine vinegar, and some kosher salt & coarse ground pepper for a marinade. Pour into a ziplock, put two thick-cut (preferably bone-in) chops in, close and squeeze out excess air, and massage the marinade into the meat (careful not to puncture the bag if you're using bone-in). Let it sit all day and then cook.
Our local Harris Teeter commonly stocks Smithfield pork, which, although commodity level, is a cut above the average IMO. That's the starting material:
Years ago when we first started making this, we baked them in the oven. Then started doing them on the gas grill hot and fast. Since I got into the meat smoking game and started learning so many things, have done them 2-zone style on the gasser a few times. The most recent was the "Staycation" series of cooks I did late last summer if memory serves.
But last week, I did some of these same thick Smithfield chops 2-zone style on the SnS kettle, simply dry brined overnight and hit with Jenni In A Bottle rub, and we loved the quite noticeable smoke note they picked up from the apple wood I had sitting on the coals during the indirect step. Had a couple dozen coals in the insert to hold ~250F/120C and it took about 45 minutes for them to get to 120ishF/50ishC. Pulled them off and added a lit chimney, then seared those puppies.
Now, my lovely bride had thought I would be honey-mustarding those chops last week and was mildly disappointed that I didn't. Until we bit into these babies! Juicy, tender, and delicious with the smokiness and lovely sear. We immediately both flashed on the same thing: do the HM but cook them this way on the kettle instead of the gasser. So here we are.
Won't be anything to report until after dinner but wanted to get the first stuff posted now
See ya later!
Got a quasi-experiment on tap for today, doing a recipe we've used for many years in a slightly different way, using identical cooking technique to nearly-identical pork chops last weekend. Not fully rigorous because they're not side by side, but we can still remember what happened last weekend
and we have a large and longtime database for the HM results to compare with.The recipe is very simple, and originated with Weight Watchers. One mixes up 1/4c/60ml dijon mustard, an overflowing tablespoon of honey (~20ml), 1tsp/5ml of red wine vinegar, and some kosher salt & coarse ground pepper for a marinade. Pour into a ziplock, put two thick-cut (preferably bone-in) chops in, close and squeeze out excess air, and massage the marinade into the meat (careful not to puncture the bag if you're using bone-in). Let it sit all day and then cook.
Our local Harris Teeter commonly stocks Smithfield pork, which, although commodity level, is a cut above the average IMO. That's the starting material:
Years ago when we first started making this, we baked them in the oven. Then started doing them on the gas grill hot and fast. Since I got into the meat smoking game and started learning so many things, have done them 2-zone style on the gasser a few times. The most recent was the "Staycation" series of cooks I did late last summer if memory serves.
But last week, I did some of these same thick Smithfield chops 2-zone style on the SnS kettle, simply dry brined overnight and hit with Jenni In A Bottle rub, and we loved the quite noticeable smoke note they picked up from the apple wood I had sitting on the coals during the indirect step. Had a couple dozen coals in the insert to hold ~250F/120C and it took about 45 minutes for them to get to 120ishF/50ishC. Pulled them off and added a lit chimney, then seared those puppies.
Now, my lovely bride had thought I would be honey-mustarding those chops last week and was mildly disappointed that I didn't. Until we bit into these babies! Juicy, tender, and delicious with the smokiness and lovely sear. We immediately both flashed on the same thing: do the HM but cook them this way on the kettle instead of the gasser. So here we are.
Won't be anything to report until after dinner but wanted to get the first stuff posted now
See ya later!
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