Bone-In Pork Chop Monster!

[TonyUK]

Looking at Cliff's smoked PC yesterday, there was no question what was on the menu tonight.

Meat: 3.25" Bone-In Pork Chop. (I bought two, one is in the freezer!!!).
Prep: Sriracha Sauce baste + Roasted Garlic & Herb Rub.
Method: Minion.
Fuel: Aussie Heat Beads.
Smoke: Pecan.

It's cold and a bit rainy, so had to set up the WSM in the wash-house.

Will report back later with the results.

Thanks for looking.

 

[Cliff Bartlett]

That's spectacular Tony! That rub looks fantastic. Look forward to your follow up. I'm definitely going to try thicker next time. Probably not 3 1/2 but maybe 2!

 

[Rich G]

Tony, that's crazy big! Will check back here later for the results.....which I'm sure are going to make my <insert whatever I have for dinner> seem pedestrian in comparison!!! :roll eyes:

Rich

 

[Joe InJersey]

Pork chop... lol.
Please, let's just call a roast a roast!

OK. So I'm a little jealous.

 

[TonyUK]

Heehee. Ok Joe I hear ya.

It's actually PC x 2 but I didn't let the butcher split them. He looked at me like I was posessed, & asked me how I was going to cook them.

"On The Bullet" says I. Blank stare from butcher.

All is good so far. Dialled in at +/- 255F, IT 110, 1.5 hrs in.

 

[Chris Lynch]

Holy smokes! Keep us posted!

 

[Luke P]

Tony, that looks like a delicious endeavor. And that sauce/seasoning combo is very tempting. That's a whole lotta flavor in that chop.

 

[TonyUK]

Well, it turned out nice as they say.

Let's cook!

After an IT of 130F....the Sear! 5 mins either side.

20 minute rest, sliced & plated. Mediterranean style salad & crispy fries. The pork was opaque & very succulent. Couldn't ask for better. Thanks.

 

[Bill Schultz]

Fantastic cook Tony, love the flavor profile of this cook

 

[TonyUK]

Thanks Bill. The garlic flavour really shone through, but not over-powering. I'm very pleased with the results. The chops were sooooo juicy.

I know the plated pic isn't very good, but I'm no butcher, & slicing off/through the bone in two to make it look presentable was a challenge in itself.

This will be the only way I will smoke pork chops in the future. Go BIG!

 

[Webster]

Great looking chop/roast/whatever you call it. Yummers.

 

[Barb D]

Tony, that is some aswsome chops. The plated pic tells the story for sure.

 

[Tim McCann]

I love that Tony! I wish i could find one of those!

 

[T MacGreggor]

Great looking smoke, Tony! As a huge Sriracha fan this is definitely going on my WSM to do list!

 

[Jim Lampe]

I L♥VE This!

 

[Steve Porter]

I'm afraid this might mean an escalation in the "Pork Chop Wars". That looks great!

 

[JeffG]

The butcher split them. He looked at me like I was posessed, & asked me how I was going to cook them.

"On The Bullet" says I. Blank stare from butcher.

LOL at the above. Butcher though you were crazy in the head, but as i see it your not..tasty looking cook TonyUK.
What are .....Fuel: Aussie Heat Beads?

Jeff

 

[JimK]

...& crispy fries.

Wait, I thought those were chips. Regardless, they, the Mediterranean salad and that pork roast, er, chop look great!

 

[Phil Perrin]

Okay,I'm gonna have to get some chops! That was an amazing cook!

 

[Cliff Bartlett]

Looks delicious Tony! The whole cook. You did a fantastic job.