WednesdayPorkRibChops

[Jim Lampe]

marinated overnight in Wicker's then seasoned with Blues Hog Rub

on the barbie direct to sear...

then indirect to an internal temp of 140ºF

finally plated with a grilled baked Yukon & a sautéed blend of red cabbage, red & poblano peppers with onions

seasoned the tater & the veggies with Penzey's California Pepper (a little salad dressing on the tater)

Thanks for stoppin' by! ..........Go Brewers!!

 

[Mike Coffman]

Fantastic looking meal Jim! I have never tried cooked cabbage or I take that back, I tried
it when I was a kid when my mother would boil it. Damn that stunk up the kitchen and house!
Do you have a certain recipe you follow? I have seen your posts where you have cooked it on the
grill. I may give this a try. I didn't like cooked cauliflower either until I saw you grilling it and damn
that is great on the grill.

 

[Paul Kastner]

The chop miester.

 

[David]

And a nice cold one to wash it down..................d

 

[Mike Cosgrove]

Livin the High Life.

 

[Mike Willis]

Nice lookin' cook Jim, however…Mr.Correll and I beg to differ on the "Go Brewers" remark!

 

[Tony R]

Well done Jim...plated pic looks delicious.

 

[Brad Barger]

Great plate!

 

[Wolgast]

Looks awesome Jim!

 

[Chris Lynch]

Hey Jim, how was the cabbage prepared? I like the idea of a poblano in there!

 

[Andy Beers]

Thats livin large

 

[Jim Lampe]

Thanks folks!

I have never tried cooked cabbage or I take that back, I tried
it when I was a kid when my mother would boil it. Damn that stunk up the kitchen and house!
Do you have a certain recipe you follow? I have seen your posts where you have cooked it on the
grill. I may give this a try. I didn't like cooked cauliflower either until I saw you grilling it and damn
that is great on the grill.

no recipe really, this was just sliced then sautéed with the onions and peppers...
when I smoke cabbage, I keep the head whole, bore a 2 inch hole in the top-center about 2 inches deep.
fill that cavity with softened butter seasoned with gaaaaalic and onion powders. Then smoke it indirect for four to five hour at a low temp 'bout 225 to 275ºF. You can foil the head about halfway up to the top.
When done, just cut it into wedges.

Hey Jim, how was the cabbage prepared? I like the idea of a poblano in there!

Thanks Chris, as I mentioned above, it was simply sautéed. Liz may have poured in a little chicken broth...

 

[Bob Correll]

"seasoned with Blues Hog Rub"

there's pork chops under there?
Beautiful choppers and sides Jim!

 

[Bob Mann]

Outstanding Jim!

 

[Tim McCann]

Plated picture is awesome!

 

[Mildo]

I wish I could buy some of the marinade and rubs here ...
Wonderful chops Jim!