Chops-Advanced

[Buccaneer]

Made a brine using star anise, chilies, garlic and onion powder.
Remember to use last last two in your sodium count. Also a teaspoon of mushroom soy, a hit of umami.
Brined for an hour, there is no point brining longer, despite the myths.



Dried the chops and put them on a rack in the fridge.

Used a coffee spiced rub for the outer and 3Eyz for the inner on the chops



Made up an envelope of spices for smoking, apple wood, star anise, cinnamon and Szechuan pepper.



Heated a couple of beads in a colander and put it in the keg on top of the coals (thanks Chris)



Placed the chops over ice and onto the top rack away from the heat and let them really get some smoke infused.





Using just one third of a chimney of heat beads, used the kettle to get some colorur and sear going!



Into the kitchen




Plated up with a child and fruit salsa and a corn and black bean salad, and some focaccia.

[Davo]

WOW Holy Smoke Bucc...those chops certainly received the royal treatment...hope they repaid you back with being delish.

I have smoked pork chops before and they've come out rather tasty although I didn't brine or coat them.....but they are a delicious meat to smoke.

Cheers

Davo

[Buccaneer]

WOW Holy Smoke Bucc...those chops certainly received the royal treatment...hope they repaid you back with being delish.

I have smoked pork chops before and they've come out rather tasty although I didn't brine or coat them.....but they are a delicious meat to smoke.

Cheers

Davo

The consensus was they were the best chops we had ever had.
Anywhere.
The pork quality was outstanding so the next ones I will dry brine.
So good!

[Gumb]

Outstanding as usual Bucc.

[Narmnaleg]

Ice? Makes sense! Great work Bucc!

[beachbums]

Niiiiiice Bucc Yumm!

[titch]

Looks delish from here

[Chargrilled]

Wow looks great!

Plated up with a child and fruit salsa and a corn and black bean salad, and some focaccia.

Not sure about the child salsa though....

[Buccaneer]

Wow looks great!

Plated up with a child and fruit salsa and a corn and black bean salad, and some focaccia.

Not sure about the child salsa though....

Sensible economics, have you seen what they are charging for university these days?

[Smokey]

Yummo Buc, From the cut pic you seen to have captured the sweet doneness spot.
Uni students argue too much and are not as tender as weeners

[Rafiki]

These look absolutely fantastic...
Did one of the chops miss the dry rub? How did that one go against the rest?
Well done mate!!


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[Buccaneer]

These look absolutely fantastic...
Did one of the chops miss the dry rub? How did that one go against the rest?
Well done mate!!


Sent from my iPad using Tapatalk

Thank You!

Part of being a mad experimenter is the need for a control.
That chop wasn't brined, just smoked, no rub. It was delicious too, it proved to us the cold smoke was potent, and it proved to us the pork itself was really tasty high quality and worth eating without the brine.
Part of that was I have a new butcher, expensive for us, but I want to start doing special things so I need quality.