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Joined: May 2016
Posts: 60,181
Campfire Kahuna
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Campfire Kahuna
Joined: May 2016
Posts: 60,181 |
I'll take a Marlboro and an Icehouse.
I am MAGA.
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Joined: Feb 2002
Posts: 18,666
Campfire Ranger
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Campfire Ranger
Joined: Feb 2002
Posts: 18,666 |
hardly fitting for a gentleman farmer
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Joined: Dec 2003
Posts: 86,133
Campfire Oracle
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Campfire Oracle
Joined: Dec 2003
Posts: 86,133 |
sir conrad, old chap, how on earth have you been...here let me summon a bottle of vintage port and cigars, whilst we repair to the study, what...? Your bestest post! LOL. Truly funny stuff there.
If you take the time it takes, it takes less time.
--Pat Parelli
American by birth; Alaskan by choice.
--ironbender
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Joined: Feb 2002
Posts: 18,666
Campfire Ranger
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Campfire Ranger
Joined: Feb 2002
Posts: 18,666 |
brine 'em dan'l ![[Linked Image from i.imgur.com]](https://i.imgur.com/UnmK3qKl.jpg) ![[Linked Image from i.imgur.com]](https://i.imgur.com/fjfHxdnl.jpg)
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Joined: Dec 2003
Posts: 86,133
Campfire Oracle
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Campfire Oracle
Joined: Dec 2003
Posts: 86,133 |
If you take the time it takes, it takes less time.
--Pat Parelli
American by birth; Alaskan by choice.
--ironbender
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Joined: May 2016
Posts: 60,181
Campfire Kahuna
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Campfire Kahuna
Joined: May 2016
Posts: 60,181 |
I am MAGA.
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Joined: Feb 2002
Posts: 18,666
Campfire Ranger
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Campfire Ranger
Joined: Feb 2002
Posts: 18,666 |
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Joined: Jun 2002
Posts: 131,445
Campfire Sage
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OP
Campfire Sage
Joined: Jun 2002
Posts: 131,445 |
I run 8-10 whole pork loins thru my Hobart cuber a summer. 3/4 thick and run twice. Dredge in a-1 seasoned flour and fry crispy. Great Samich or in gravy. . My mom used to do that for pork sandwiches . Delicious with mayo, tomato, and lettuce.
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Joined: Jun 2002
Posts: 131,445
Campfire Sage
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OP
Campfire Sage
Joined: Jun 2002
Posts: 131,445 |
4th point.
Try a light coating of olive oil.
Makes for nice browning.
Most thing grilled here get it.
Yep. Olive oil, then salt, pepper, paprika, then on the hot grill. Did it again today for lunch. Every bite was tender, juicy, and delicious. I'm totally sold on this method for pork chops. ![[Linked Image]](https://www.24hourcampfire.com/ubbthreads/gallery/80/full/138488.jpg)
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Joined: Dec 2003
Posts: 86,133
Campfire Oracle
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Campfire Oracle
Joined: Dec 2003
Posts: 86,133 |
Now, to take them up a notch, add smoke.
I save sardine cans to fill with mesquite chips (like for a Chief smoker) and put them on the grill before the chops go on. Once the chips start smoking, cook the chops.
Boom!
If you take the time it takes, it takes less time.
--Pat Parelli
American by birth; Alaskan by choice.
--ironbender
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