Food Smokers and Smoking Tips/Tricks/Techniques

itzyoboipaul · Sep 8, 2020

Misplaced Nebraskan said: ↑

Heritage Berkshire Kurobuta Pork Chop, Garlic Compound Butter, Mashed Potatoes with Caramelized Onion Cider Gravy

Backstory:

There is an amazing Steakhouse & Grille know as Perry's. Every Friday, they run a Pork Chop Special. A 7 Finger Pork Chop... This pork chop is just outstanding! They have a lunch special of a half sized portion too. I have had it a few times and it is just so good! I finally got around to doing some research and decided to give it a go myself. I watched multiple videos and read various interviews and came up with a plan of action. The gist of the pork chop is this:

5 day dry salt cure

1 day wet brine

Smoked over Pecan for 6-8 hours

Broiled for crust at the end

The Journey:

I figured if I was going to attempt this, I would need a good starting point. And I am always looking for excuses to try new things so I ended up ordering a really nice Rack of Pork from The Wagyu Shop. It was an 8 bone rack, weighing in around 6 pounds. Most I found were already frenched and I wanted all the meat I could get and The Wagyu Shop delivered.

Absolutely pleased with the initial quality of this Pork! Well Marbled and looking good!

Split into half

First up was the Dry Cure. I made up a mix of;

3 Tbsp Salt

1 Tsp Pepper

1/2 Tsp Cayenne

The pork was coated in the rub, placed on a wire rack, and placed into the garage fridge to rest for 5 days. After 5 days, this was what I was greeted with:

I rinsed off the pork and made up a wet brine of the following:

¼ cup salt

¼ cup sugar

¼ cup brown sugar

1 Cup Apple Cider Vinegar

1 Cup Apple Juice

4 Tbsp minced garlic

2 Tbsp Dry Thyme

Water to cover

I put the pork into the brine and back into the fridge for another 24 hours

I made up a quick pork rub of equal parts of (1 Tsp each):

Paprika

Sugar

Brown sugar

Salt

Pepper

Garlic powder

Ginger powder

Onion powder

Rosemary powder

Ground Mustard

Cayenne to preference

This was really great! I will be making more of this!

Since Perry's does their Chop for 6-8 hours over pecan, I knew I would have to go low and slow for this one. I set up the Glen Blue 26" Weber with a small 3 briquette snake with small pieces of pecan. I was aiming for 175°F-185°F pit temp to get me to 145°F internal temp. I set up the Vortex as a nice heat shield and got the smoke rolling!

Few Hours in and had to peek...

The kettle held great right about 185°F and after 5 hours I was at 145°F Internal so I pulled it to hold/rest. I put it into the Alto Shaam at 145°F while I was finishing the sides.

I made a pot of mashed potatoes (skin included) which consisted of:

Russet Potatoes, small cubed, boiled til tender, then mashed

6 Tbsp Butter

1/2 Cup - 3/4 Cup Half and Half

Salt and Pepper to taste

Gravy Time! I know Pork Chops and Applesauce go together, but I wanted to try something different... I started out with a good sized sweet onion, sliced up and into some butter!

I cooked these over medium heat until nice and caramelized, about 30 mins, then added in the flour

Next up I added:

1 Cup Apple Cider

1 Cup Chicken Broth

Salt and Pepper to taste

I let this simmer for a few minutes to thicken up. This stuff is... WOW! The sweetness, the depth of flavor from the caramelized onion... Just wow... It's not an everyday gravy but I highly recommend trying this once!

And time to play with my food... One last step was to lightly coat the pork in some granulated sugar and then hit it with a torch for a really nice exterior crunch and sweetness! I had some leftover Vampire rub, so I decided to make a compound butter from it for the topping as well.

Final Thoughts:

I had built this up in my head a lot over the last few days. The bar I was chasing was really high.

I'll start out by saying that it was really really good. The rub on the pork was complex, but cohesive. The torched sugar on the outside took it to another level. The Pecan Smoke was noticeable, but subtle. The meat was just flowing with juice. No dry grey pork here! The potatoes were creamy with a bit of texture and the gravy was just one of the best things. It made for a really great pairing.

The knock I have to give myself is the texture of the pork. The total curing process was too much in my book. It had just started to turn a bit "hammy" or "Canadian Bacon" in texture. Not a lot, but just enough that it made me stop and think.

If I do this again, which I will , I will reduce the cure time and brine time to the following:

24 hours Salt Cure in Fridge

12 Hours Brine

Smoke at 225°F until 145°F internal for a slightly quicker cook

This was a fun test and a new area for me to play around in. I took lots of notes and am looking forward to another go at it in the future. I'll have to order another one from Perry's someday so I can compare again.
Click to expand...

Yes i love the Perry’s Friday pork chop lunch special sooo goooood

FastEddy59 · Sep 8, 2020

itzyoboipaul said: ↑

Yes i love the Perry’s Friday pork chop lunch special sooo goooood
Click to expand...

Glanced at that real quick & thought it was a Warren Buffet.

la0d0g · Sep 8, 2020

Haslefre said: ↑

Pork is cooked at 165.
Click to expand...

It's also cooked at 145.

Haslefre · Sep 8, 2020

la0d0g said: ↑

It's also cooked at 145.
Click to expand...

Yes, but I was giving the generally approved pork "cooked" temp. Was actually 160, so I was a bit off... (edit... they changed the temps to 145 recently) Chicken is 165.
145 is a delicious temp for chops though.

la0d0g · Sep 8, 2020

Haslefre said: ↑

Yes, but I was giving the generally approved pork "cooked" temp. Was actually 160, so I was a bit off... (edit... they changed the temps to 145 recently) Chicken is 165.
145 is a delicious temp for chops though.
Click to expand...

Mmm chops.

Misplaced Nebraskan · Sep 8, 2020

itzyoboipaul said: ↑

Yes i love the Perry’s Friday pork chop lunch special sooo goooood
Click to expand...

The Lunch Special is where it's at!

GarlicFarts · Sep 8, 2020

la0d0g said: ↑

It's also cooked at 145.
Click to expand...

Haslefre said: ↑

Yes, but I was giving the generally approved pork "cooked" temp. Was actually 160, so I was a bit off... (edit... they changed the temps to 145 recently) Chicken is 165.
145 is a delicious temp for chops though.
Click to expand...

I do sliced loin around 145 to 150, comes out awesome. I'll bring it up to 200 to shred.

la0d0g · Sep 8, 2020

Since I BBQd every day over the weekend I have a lot of leftovers which makes for great lunches! Chopped brisket sandwich, no boil mac, potato salad, and a couple stuffed jalapenos.

timred93 · Sep 8, 2020

Misplaced Nebraskan said: ↑

Heritage Berkshire Kurobuta Pork Chop, Garlic Compound Butter, Mashed Potatoes with Caramelized Onion Cider Gravy

Backstory:

There is an amazing Steakhouse & Grille know as Perry's. Every Friday, they run a Pork Chop Special. A 7 Finger Pork Chop... This pork chop is just outstanding! They have a lunch special of a half sized portion too. I have had it a few times and it is just so good! I finally got around to doing some research and decided to give it a go myself. I watched multiple videos and read various interviews and came up with a plan of action. The gist of the pork chop is this:

5 day dry salt cure

1 day wet brine

Smoked over Pecan for 6-8 hours

Broiled for crust at the end

The Journey:

I figured if I was going to attempt this, I would need a good starting point. And I am always looking for excuses to try new things so I ended up ordering a really nice Rack of Pork from The Wagyu Shop. It was an 8 bone rack, weighing in around 6 pounds. Most I found were already frenched and I wanted all the meat I could get and The Wagyu Shop delivered.

Absolutely pleased with the initial quality of this Pork! Well Marbled and looking good!

Split into half

First up was the Dry Cure. I made up a mix of;

3 Tbsp Salt

1 Tsp Pepper

1/2 Tsp Cayenne

The pork was coated in the rub, placed on a wire rack, and placed into the garage fridge to rest for 5 days. After 5 days, this was what I was greeted with:

I rinsed off the pork and made up a wet brine of the following:

¼ cup salt

¼ cup sugar

¼ cup brown sugar

1 Cup Apple Cider Vinegar

1 Cup Apple Juice

4 Tbsp minced garlic

2 Tbsp Dry Thyme

Water to cover

I put the pork into the brine and back into the fridge for another 24 hours

I made up a quick pork rub of equal parts of (1 Tsp each):

Paprika

Sugar

Brown sugar

Salt

Pepper

Garlic powder

Ginger powder

Onion powder

Rosemary powder

Ground Mustard

Cayenne to preference

This was really great! I will be making more of this!

Since Perry's does their Chop for 6-8 hours over pecan, I knew I would have to go low and slow for this one. I set up the Glen Blue 26" Weber with a small 3 briquette snake with small pieces of pecan. I was aiming for 175°F-185°F pit temp to get me to 145°F internal temp. I set up the Vortex as a nice heat shield and got the smoke rolling!

Few Hours in and had to peek...

The kettle held great right about 185°F and after 5 hours I was at 145°F Internal so I pulled it to hold/rest. I put it into the Alto Shaam at 145°F while I was finishing the sides.

I made a pot of mashed potatoes (skin included) which consisted of:

Russet Potatoes, small cubed, boiled til tender, then mashed

6 Tbsp Butter

1/2 Cup - 3/4 Cup Half and Half

Salt and Pepper to taste

Gravy Time! I know Pork Chops and Applesauce go together, but I wanted to try something different... I started out with a good sized sweet onion, sliced up and into some butter!

I cooked these over medium heat until nice and caramelized, about 30 mins, then added in the flour

Next up I added:

1 Cup Apple Cider

1 Cup Chicken Broth

Salt and Pepper to taste

I let this simmer for a few minutes to thicken up. This stuff is... WOW! The sweetness, the depth of flavor from the caramelized onion... Just wow... It's not an everyday gravy but I highly recommend trying this once!

And time to play with my food... One last step was to lightly coat the pork in some granulated sugar and then hit it with a torch for a really nice exterior crunch and sweetness! I had some leftover Vampire rub, so I decided to make a compound butter from it for the topping as well.

Final Thoughts:

I had built this up in my head a lot over the last few days. The bar I was chasing was really high.

I'll start out by saying that it was really really good. The rub on the pork was complex, but cohesive. The torched sugar on the outside took it to another level. The Pecan Smoke was noticeable, but subtle. The meat was just flowing with juice. No dry grey pork here! The potatoes were creamy with a bit of texture and the gravy was just one of the best things. It made for a really great pairing.

The knock I have to give myself is the texture of the pork. The total curing process was too much in my book. It had just started to turn a bit "hammy" or "Canadian Bacon" in texture. Not a lot, but just enough that it made me stop and think.

If I do this again, which I will , I will reduce the cure time and brine time to the following:

24 hours Salt Cure in Fridge

12 Hours Brine

Smoke at 225°F until 145°F internal for a slightly quicker cook

This was a fun test and a new area for me to play around in. I took lots of notes and am looking forward to another go at it in the future. I'll have to order another one from Perry's someday so I can compare again.
Click to expand...

Wow Zach. Brought back memories. I ate at Perry's like 3 times working in Houston on a project back in 2008. Had a venison rib eye the first visit but after seeing one of my parties pork chop I had it the next two visits. One of the best things I've ever eaten for sure. The carmalization and tenderness was great. Never thought of trying one myself but after seeing your post maybe.

timred93 · Sep 8, 2020

If I can just get that waiter to come to my place and cut it up in 3 sections like they do in the restaurant.

Kilo Charlie · Sep 8, 2020

I might have pushed some buttons on SMF ... IDGAF at this point.. if they kick me out I'll still be here.

@Misplaced Nebraskan

Bigdaddy4760 · Sep 8, 2020

DC 17_3 said: ↑

I might have pushed some buttons on SMF ... IDGAF at this point.. if they kick me out I'll still be here.

@Misplaced Nebraskan
Click to expand...

Did not look like you said anything out of line. Just asking questions.

Kilo Charlie · Sep 8, 2020

Bigdaddy4760 said: ↑

Did not look like you said anything out of line. Just asking questions.
Click to expand...

HAHA it's the questions that I asked though that will likely get me black listed.

I'm REALLY annoyed that Zach posts up these amazing photos with complete write ups etc and gets ignored and someone wraps a piece of bacon around a chicken leg and gets featured. There's a bunch of other amazing looking stuff over there that's not getting recognized and it all gets missed because of the weird layout and function of that place. I guess we'll just have to see how it shakes out. I know everyone puts effort into their cooks etc.. but clearly there are those that go the extra mile (or miles) with photos, recipes, instructions, like/dislikes etc.

Bigdaddy4760 · Sep 8, 2020

DC 17_3 said: ↑

HAHA it's the questions that I asked though that will likely get me black listed.

I'm REALLY annoyed that Zach posts up these amazing photos with complete write ups etc and gets ignored and someone wraps a piece of bacon around a chicken leg and gets featured. There's a bunch of other amazing looking stuff over there that's not getting recognized and it all gets missed because of the weird layout and function of that place. I guess we'll just have to see how it shakes out. I know everyone puts effort into their cooks etc.. but clearly there are those that go the extra mile (or miles) with photos, recipes, instructions, like/dislikes etc.
Click to expand...

I have been a member of the place since 2011 never gained much there.

GarlicFarts · Sep 8, 2020

That’s why I like this thread. It’s a smoking thread on a forum for trucks. The truck stuff is drama up the Wazu. This is just the guys in the corner eating glue.

Bigdaddy4760 · Sep 8, 2020

taco-houla said: ↑

That’s why I like this thread. It’s a smoking thread on a forum for trucks. The truck stuff is drama up the Wazu. This is just the guys in the corner eating glue.
Click to expand...

I prefer crayons please sir.

Misplaced Nebraskan · Sep 8, 2020

DC 17_3 said: ↑

HAHA it's the questions that I asked though that will likely get me black listed.

I'm REALLY annoyed that Zach posts up these amazing photos with complete write ups etc and gets ignored and someone wraps a piece of bacon around a chicken leg and gets featured. There's a bunch of other amazing looking stuff over there that's not getting recognized and it all gets missed because of the weird layout and function of that place. I guess we'll just have to see how it shakes out. I know everyone puts effort into their cooks etc.. but clearly there are those that go the extra mile (or miles) with photos, recipes, instructions, like/dislikes etc.
Click to expand...

They are good about sharing the wealth with the carousel spots. There really is no rhyme or reason to it. Some people have back to back posts up there.

It's all good. I just use it for documentation purposes so I have references to look back on .

And let's be honest... Stirring the pot is fun!

Pablo8 · Sep 8, 2020

wilcam47 said: ↑

@DC 17_3 some thing different

Click to expand...

Fascinating that you posted this.

Just last week I was watching this:

AND I just watched the Chef's Table BBQ mentioned a couple pages back, and of course they did an episode on a Mayan woman, cooking the traditional cochinita pibil.

Holy Geronimo. Wow.

Kilo Charlie · Sep 8, 2020

Misplaced Nebraskan said: ↑

They are good about sharing the wealth with the carousel spots. There really is no rhyme or reason to it. Some people have back to back posts up there.

It's all good. I just use it for documentation purposes so I have references to look back on .

And let's be honest... Stirring the pot is fun!
Click to expand...

Had to make a detour after work so I'm late on my reply, but they seemed to provide acceptable answers over there. I thought it might start a shit show but it's calm enough so far.

I bet I'm not the only curious one and now it's out there for others to see.

CurtB · Sep 8, 2020

Emporia Fire: Meat smoker caused blaze that destroyed two buildings at 718 Market
https://www.kvoe.com/news/item/5024...mZ5O6yE4D-EMcCD1e6lNxD_NQYqwrFWWFgyEbyrdufeKE

Be careful!

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