Missed opportunity to hunt this morning...........

[Fred (S. Indiana)]

Was on Daddy's roof by 6:00 AM to spread 26 gallons of tar, yearly maintenance

[attachment 30171 3.jpg]

Stack of pork steaks with brown sugar and sea salt layered between each steak

[attachment 30174 4.jpg]

went by the demolition site I wanted to hunt and saw that someone else had their eye on it, stopped to talk, and found this IH laying on top, my "new friend" walked away with a barber dime, a merc, a V nickel, and a handful of wheats and indians..........

[attachment 30175 5.jpg]

 

[Butch in Colorado]

Like how you cooked it and whatever else you wish to add. Mmmmmm

 

[James in Alabama]

n/t

 

[Ed SW Fla]

n/t

 

[Vernon in Virginia~Formerly Alaska]

n/t

 

[Craig in Alabama]

n/t

 

[floydandtina]

n/t

 

[Butch in Colorado]

n/t

 

[Fred (S. Indiana)]

I've tried to copy how restaurants here cook smoked pork chops and my guess is that they smoke the whole loin, and then slice it. wELL i COULD DO THAT BUT i DON'T HAVE THE MEANS TO CUT THROUGH THE BONE, SO i BUY MY MEAT SLICED, SEASON IT AND STACK IT AS SO ON THE GRILL WITH A SUFFICIENT AMOUNT of charcoal at the deepest setting and cook it for at least four hours.I use sea salt because it disolves into the meat better, when these were done they tasted simalar to ham, but very moist and tender, this also works well wit5h steaks, buy six T-bones or ribeyes, salt them and stack them.........MAGNIFIQUE!

 

[Anonymous]

Only I use a whole pork butt, which is actually cut from the shoulder. This is the same cut that pork steaks are cut from. I smoke mine for about 4 - 5 hours with a dry rub, feeding the fire and spritzing with apple or cherry juice about every 45 minutes. Then I wrap the meat in plastic wrap, then in foil, and pop it into a 250 degree oven for 4 hours while I go TH'ing

That thing, when done, is so tender that it literally falls apart. I can just pull the bone out using one finger and a thumb. It shreds easily. I usually get a "pink ring" about 1/2" deep into the meat.

I just put some of the "pulled pork" onto a bun, drizzle some sauce on it, and serve with tater salad, baked beans, and/or cole slaw.

I can post some pictures, or a link to a thread I started last year on a different board, about this.

HH from Allen in MI

 

[Butch in Colorado]

... The idea here is a low indirect heat? I'll be using a gas grill so I can control the heat settings.

Maybe I missed something here. Do you wrap the meat in alum foil after you have slathered it in brown sugar and salt? And then let it slow cook for a couple of hours(yep, I see 4 hours)?

Or are you placing these pork pretties, stacked, right on the grill. Inquiring minds want to know?? And do ya' flip'em or just let'em cook as is?

Any guess as to how hot the old webber (looks like a webber)is when you are cooking these beauties.......

I'm thinking that this is a canadate for the upcoming 4th of July celebration.... Damn I'm getting hungry.

 

[Butch in Colorado]

n/t

 

[MK_(MO)]

n/t

 

[Ed SW Fla]

.... cook it up for me and a few friends or perhaps a dozen of us could trek to S. Indiana to give your grill cooking a true taste test.

 

[John M (Ct)]

n/t

 

[General Ray]

n/t

 

[Ed SW Fla]

n/t

 

[Fred (S. Indiana)]

Liberal? just don't overdo the seasalt and brown sugar, a lot will run out while cooking, no need to flip, it cooks evenly, fresh garlic and basil would make a nice italion sausage flavor, be creative.........

 

[Fred (S. Indiana)]

n/t

 

[General Ray]

n/t