Winners: 2020 TVWB Christmas Prize Drawing

[CTrent]

So, it was dark by the time I was able to get it put together on Tuesday and it rained all day Wednesday.

I wanted to do something that wouldn’t take to long, a short spin around the neighborhood, if you will, to see how everything worked and to make sure that if something did go wrong, I could pivot and still get dinner ready

I got some nice pork chops, about an inch thick. I didn’t do anything fancy, just some olive oil and a rub. I set it at 250 and put in the probes to go to an internal temp of 145. I also put some Brussels sprouts in a cast iron skillet with onions and bacon

everything worked as it was supposed to work. It took about an hour and it was delicious. I have some ribs that I want to do tomorrow (my wife doesn’t like ribs, so they’ll likely be my lunch.)

 

[Tony-Chicago]

Maybe my entry was delayed. Mail a bit slow around here. Well I will be waiting for my announcement soon.

 

[BFletcher]

That's an excellent-looking cook

 

[Chris Allingham]

So, it was dark by the time I was able tog et it out together on Tuesday and it rained all day Wednesday.

I apologize in advance if you don't like to mix barbecue with business, but it was cool to learn that you're the Senior MLB Writer at The Athletic covering the Cincinnati Reds. How cool a gig is that?

 

[BryanO]

Congratulations to all of the winners!
Thank you to Chris for making it happen and also for this killer site.
Good looking pork chops.

 

[CTrent]

I apologize in advance if you don't like to mix barbecue with business, but it was cool to learn that you're the Senior MLB Writer at The Athletic covering the Cincinnati Reds. How cool a gig is that?

No problem. Work allows me to travel and visit BBQ places (in normal times), so it’s fine. But yeah, I am a baseball writer. It’s also why I know Little Miss BBQ in Phoenix so we’ll — I spend a lot of time in Phoenix in the spring.

 

[Arun L.]

So, it was dark by the time I was able to get it put together on Tuesday and it rained all day Wednesday.

I wanted to do something that wouldn’t take to long, a short spin around the neighborhood, if you will, to see how everything worked and to make sure that if something did go wrong, I could pivot and still get dinner ready

I got some nice pork chops, about an inch thick. I didn’t do anything fancy, just some olive oil and a rub. I set it at 250 and put in the probes to go to an internal temp of 145. I also put some Brussels sprouts in a cast iron skillet with onions and bacon

everything worked as it was supposed to work. It took about an hour and it was delicious. I have some ribs that I want to do tomorrow (my wife doesn’t like ribs, so they’ll likely be my lunch.)

Did you use the brussels sprouts in the SmokeFire too?

How did these pork chops taste, compared to previous times you've made it, using other devices?

 

[Chris Allingham]

Did you use the brussels sprouts in the SmokeFire too?

Brussels sprouts are shown being cooked in the SmokeFire photos, attachments 2 and 3.

 

[Arun L.]

Are cast irons good to use on pellet grills, like shown above?

 

[CTrent]

the chops were nice and even. I cooked to temp

the biggest difference, to me, was the lack of fidgeting with anything, which is good and bad. I love messing with thing,s, but that'll lead to uneven cooking. I also have a performer and a spirit (I tend to go in cycles with which I use). and yeah, cooked the Brussels on the smoker in the cast iron, it was great. I left them whole knowing I'd likely leave them on for the entire cook of the pork and expected about an hour, so it all worked well

 

[Arun L.]

So the pork chops and Brussels sprouts were done at the same time that the pork chops reached 145, and the SmokeFire said they were ready to eat?

 

[CTrent]

yep. pretty much. I eyeballed that the bacon was done and the Brussels too. It was all good

 

[Kevin L (NKY)]

Chris you out did yourself again. And would like to say Congrats to all the winners, maybe I will so lucky next year.