My smoker done been busted all summer, finally got it fixed. I did some STL ribs last weekend, today for my day off, I am doing these:
The angle is a little off, they are just under 2" thick, not just over.
So, just sprinkled them with some hickory smoked sea salt, stuffed 'em in a Ziploc and tossed 'em in the fridge. They'll prolly get about 6 hours like that, then I'll season some with Tony's, some with MMD(+) and some with Old Bay. Then they go on the Traegar at 220-240 for probably 2-3 hours.
Can't wait!
I love love love me some super thick boneless pork chops. Yeah, I know, it's really just tenderloin, but I don't care, they are tasty as all heck!
I did some sous vide a couple weeks back and they were absolutely incredible! However, the leftovers... not so much. I don't know WHAT the heck the deal was, as I've eaten the leftovers from smoking them many times and they were still great, but the ones I did sous vide were NOT great the next day. Not great at ALL! I ended up throwing them away. I don't know, my wife cut them up and put them in a container for me to eat at work, and I had to nuke them, and they were overdone by then (of course, frigging microwaving sucks), but the flavor was horrible as well, and I just tossed them.
But this time I am doing them on the smoker, so I know they are going to turn out great! And I love that these are so easy to do and you just can't screw them up, hardly.
More pics later, if the Jameson and pork combination doesn't render me comatose first! lol
The angle is a little off, they are just under 2" thick, not just over.
So, just sprinkled them with some hickory smoked sea salt, stuffed 'em in a Ziploc and tossed 'em in the fridge. They'll prolly get about 6 hours like that, then I'll season some with Tony's, some with MMD(+) and some with Old Bay. Then they go on the Traegar at 220-240 for probably 2-3 hours.
Can't wait!
I love love love me some super thick boneless pork chops. Yeah, I know, it's really just tenderloin, but I don't care, they are tasty as all heck!I did some sous vide a couple weeks back and they were absolutely incredible! However, the leftovers... not so much. I don't know WHAT the heck the deal was, as I've eaten the leftovers from smoking them many times and they were still great, but the ones I did sous vide were NOT great the next day. Not great at ALL! I ended up throwing them away. I don't know, my wife cut them up and put them in a container for me to eat at work, and I had to nuke them, and they were overdone by then (of course, frigging microwaving sucks), but the flavor was horrible as well, and I just tossed them.
But this time I am doing them on the smoker, so I know they are going to turn out great! And I love that these are so easy to do and you just can't screw them up, hardly.
More pics later, if the Jameson and pork combination doesn't render me comatose first! lol
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