Food Smokers and Smoking Tips/Tricks/Techniques

I'll pass on it all!

I was given a jar of corn whiskey last week that was supposed to be pineapple flavored.. unfortunately it tasted like it was cooked too hot and burnt!

I guess the lesson for me is to stop getting free things!

 

Toothpick! Great idea thanks.

What grill temp? I know there's a debate on internal temp for pork. I plan to go 155-60F for the chops

 

Kinda depends on what their stuffed with I suppose.

 

I believe the FDA says 145 .. and I'd stick closer to that than 160... Otherwise the pork is gonna dry out like a MFer!

I've learned to puncture the side of the chop just the width of the knife and then work the knife around the inside.. pull it out and flip the knife around and cut the other way. Small hole to the outside but big pocket for the stuffing.

Depending on the consistency of whatever stuffing you and put it in a ziploc bag and cut the corner of the bag and use it like a pastry bag to get the stuffing inside.

 

Free isn’t always bad. Just got to take the good with the bad. I got some free apple pie stuff my friend makes. It’s got a bunch of liquor in it including everclear. DAMN is it good stuff. VERY dangerous though since you don’t notice the liquor. It tastes like drinking an apple pie.

 

I make a shrimp and cornbread stuffing, onions, celery, and sage, with some seafood seasoning (Old Bay) to bring out the shrimp and then use Honey/Dijon to baste them with.

 

Or at least one exchange (college) student.

 

Have ‘em stacked up like cordwood.

 

That sounds tasty. I picked these ones up from a small local butcher already stuffed, heard they were good

 

Gotcha. I'll stick closer to the 145F.

How hot for the grill? I was thinking 350F

 

350 is fine... Depending on how thick they are they will cook fairly quick... 8-9 minutes per side or so

 

Yea, 350 sounds about right. You need to remember you are technically making them two thin pork chops, but you gotta cook the insides too. It probably wouldn't hurt to wrap them in foil first, do a bake, test the internal temp, then unwrap them and sear them, and move them off the flame and baste them.

 

Maybe 45 years ago Edward, maybe 45 years ago.............

 

And I stand corrected.. the picture I posted earlier is NOT a termite but rather a wood borer larvae... Still ok with dumping it

 

See, absinthe.






But hell to the yizzay! My ass would be sleeping outside with the grill if I tried to pull a fast one on my wife and she found out.

 

Pull at 140-145 and a 10 minute rest covered, unless you are stuffing with something that needs cooked as well.

 

I can just picture a big burly bearded barbecue master gnawing on a rib and then saying like a wine snob “I taste vampire rub, apple wood from zone 4 and....OOOOO do I detect a hint of larvae? Nice touch!!”

 

Well the stuffed pork chops were amazing! Pulled at 145F with 10 min rest.

No picture. I know, I'm terrible. But we dug in so fast...