Mike Coffman
TVWBB Olympian
½ pound of pinto beans were given a quick boil soak, rested for an hour and then onto the Performer.
First time using this Dutch oven since my wife picked it up at Academy Sports for Christmas.
Pork Chops were covered with buttermilk brine that my wife got at an after Christmas sale at Williams Sonoma.
1 hour into the Dutch oven cook I rearranged my coals since the beans had not started boiling yet.
I took the beans off the fire bricks; put more coals in my fire ring and on top of the oven, then put
the top grate on the Performer and the lid on the Performer.
2 ½ hours later the beans were cooked and ready for the mixture of sautéed onion, bacon and a
Baked Bean starter that my wife also got at Williams Sonoma.
Ingredients stirred into the beans and then covered with a few fresh hot coals on the lid and then
placed on the WSM (no fire, just a holding area) to simmer.
Next up was the homemade Mac N Cheese. Pasta was cooked and then the cheese was melted in
the Mac N Cheese starter mixture that again was picked up at Williams Sonoma. (Did I mention
that my wife likes to shop at Williams Sonoma?) Put into the cooking pans and covered with Panko
bread crumbs.
Mac N Cheese onto the Performer indirect.
Mac N Cheese ready to come off and the pork chops were added. 2 were sprinkled with Bone Suckin
Sauce rub and the other one was left the way it came from the brine.
Pork chops were done at 145 internal.
Here’s your plate!
Delicious first cook of 2013! I will definitely be using my Dutch oven over and over again. The Pork
Chops were extremely moist and tender. I am convinced that brining does make a difference!
Thanks for looking!
First time using this Dutch oven since my wife picked it up at Academy Sports for Christmas.
Pork Chops were covered with buttermilk brine that my wife got at an after Christmas sale at Williams Sonoma.
1 hour into the Dutch oven cook I rearranged my coals since the beans had not started boiling yet.
I took the beans off the fire bricks; put more coals in my fire ring and on top of the oven, then put
the top grate on the Performer and the lid on the Performer.
2 ½ hours later the beans were cooked and ready for the mixture of sautéed onion, bacon and a
Baked Bean starter that my wife also got at Williams Sonoma.
Ingredients stirred into the beans and then covered with a few fresh hot coals on the lid and then
placed on the WSM (no fire, just a holding area) to simmer.
Next up was the homemade Mac N Cheese. Pasta was cooked and then the cheese was melted in
the Mac N Cheese starter mixture that again was picked up at Williams Sonoma. (Did I mention
that my wife likes to shop at Williams Sonoma?) Put into the cooking pans and covered with Panko
bread crumbs.
Mac N Cheese onto the Performer indirect.
Mac N Cheese ready to come off and the pork chops were added. 2 were sprinkled with Bone Suckin
Sauce rub and the other one was left the way it came from the brine.
Pork chops were done at 145 internal.
Here’s your plate!
Delicious first cook of 2013! I will definitely be using my Dutch oven over and over again. The Pork
Chops were extremely moist and tender. I am convinced that brining does make a difference!
Thanks for looking!
