Okay,
I know what a pork chop is, but I wanted to know what kind of cut this is:
It eats like a drumstick, so sharp utensils are not always needed.
Second, does anyone have a good recipe for grilling these out? Dry rub or marinade? I would like to do them for a tailgating party this weekend. So I will only have access to a charcoal grill, no ovens and the like.
Thanks
April 30th, 2007 at 7:42 am
I don’t have it with me at work, but if you’re lucky when I get home I will post something about a brine and a dry rub, you might enjoy.
but seriously, mom, said Ray was the best at cooking. I couldn’t believe what I heard. I stood up for Les, but I guess she hasn’t had a lot of his cooking or something. What A DISS!!
April 30th, 2007 at 9:21 am
Now, that’s just not right Denis.
I see a BBQ competition in the future and my money is with Lester.
April 30th, 2007 at 10:45 am
What was Helen’s reason? Maybe Ray cooks a bit healthier; less butter and heavy cream. Or maybe, she considers Lester so darn good that she is comparing the remaining three brothers. I have never eaten Ray’s cooking so I can’t comment, but I can say a whole lot about Lester’s. I feel like I’ve gone to Heaven every time I eat his food. Perhaps his food is just too good because because my jeans are slowly shrinking. :)
April 30th, 2007 at 2:23 pm
I have never eaten Ray’s food either but I stuck up for Lester. She may not have included him because he is trained. I am all for a cook off, as long as all I have to do is eat and laugh….
As far as the pork chops go, I would go dry rub, pork already has good flavor, you just need to spice it up.
April 30th, 2007 at 4:53 pm
I thought Ray was the favorite. That’s going to slant everything.
May 1st, 2007 at 4:53 am
Yeah Rays is the favorite….the only one who hasn’t left home. Plus the grandchildren option certainly helps too….
May 1st, 2007 at 10:27 am
Okay,
I finally found out what I was looking for: Either it’s a Frenched Loin Cutlet or a Frenched Rib Chop. Now I have something to go with when I goto the butcher shop.
Denis,
Still looking for that dry rub recipe. Remember this is going to be grilled over charcoal.
Thanks
May 1st, 2007 at 2:10 pm
Center cut bone in,I beleive.or a true chop, Pretty common cut.
Denis, it sounds like Mom was dissing you when I talked to her. She said she likes Ray more.;)
May 1st, 2007 at 2:55 pm
A cook-off is still in order.
May 1st, 2007 at 7:59 pm
Pork Brine
Bring 3 quarts water, 6 Tlbs sugar and 3/4 c kosher salt to boil. Cool brine then soak your pork for atleast 1 hour.
Michelle likes this rub, good and a little spicy:
Rub:
1tsp fresh ground pepper
1 tsp ground mustard seed
1.5 tsp paprika (smoked spanish)
1.5 tsp light brown sugar
1.5 tsp kosher salt
1 tsp garlic
1\4 tsp ground cayenne
good for 4-6 chops
Sauce
1\2C ketchup
2tlbs molasses
1 tlbs white wine vinegar
1tlbs Dijon
1 tlbs light brown sugar
2 tsp worcestershire sauce
1\2 tsp kosher salt
1\4 tsp hot sauce
1\4 tsp garlic (dried or 1tsp fresh0
1\4 fresh ground black pepper
May 2nd, 2007 at 4:34 am
Sweet,
thanks!!!
May 2nd, 2007 at 4:38 am
Wait,
maybe I need more clarification….
What’s the order?
do you soak it, then rub it, cook it, then put the sauce on?
May 2nd, 2007 at 8:30 am
Yes that it right. Soak it, Rub it, Spread the sauce.
Then get a napkin and clean up.
wait that might be instructions for something else entirely. no wait, that is the instructions for the pork.
May 2nd, 2007 at 1:49 pm
So the sauce is after the cooking? or before?
May 2nd, 2007 at 2:09 pm
After, serve on the side.
May 2nd, 2007 at 2:11 pm
combine all sauce ingredients and simmer for 3-5 minutes to get flavors to mingle. You can easily do it a couple of days before.