Sending SMOKE SIGNALS to Skr8pn!!

big brown horse

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Well, no thanks to SkR8PN.... ;) I figured it out. I just pulled the thinner end pieces off and they are succulent, hamtastic-tasting and DEElicious!

Sooo, I just piled my lit natural charcoal in one corner of my weber bbq grill, balanced the contraption that holds my soaked apple wood chips on top of the coals. I put the thickest chops closest to the fire, but not too close. I put the cover on and away we went. Clear to light white smoke came out eventually. An hour into it, I removed the end pieces, I'm assuming total time for the thick chops will be about 2 hours.

I've got my marsala wine cream sauce ready to go...did you know that marsala wine is ALC 18%?? So I'm having a tiny glass. :p

It feels like the weekend! :cool:
 

SKR8PN

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Don't You guys have my e-mail addy??? :D If not, we shall have to fix that. I have been busier than a one armed paper hanger. The Wife has had two foot surgeries in the past 4 weeks to correct bunions and a couple of hammer toes. The evening of her first surgery, our oldest Lab tore her ACL so she had surgery 2 days after The Wife had her first surgery! I have been the official house elf, taking care of EVERYTHING in the house(cooking, cleaning and nurse duties) and trying to run my shop as well. Did I mention I am fattening up 35 meat birds and I also have 10 new layer hens I am taking care of?? The meaties go to freezer camp this Saturday.

ANYWAY BBH, ya done good. You did exactly what I would have done with the equipment you had to use. Just remember the golden rule to smoking meat. "LOW AND SLOW". Low temp and long cook times. 225 to 250 degrees max. Also you want to see "clear blue smoke", not white smoke. White smoke BAD.

Now, what The Wife and I like to do for chops, is to smoke an entire loin, slice it nice and thick, then vacuum seal it in meal sized portions for later use. We just toss them on the grill to finish them and it makes some right fine chops!!
 

miss_thenorth

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SKR8PN said:
Don't You guys have my e-mail addy??? :D If not, we shall have to fix that. I have been busier than a one armed paper hanger. The Wife has had two foot surgeries in the past 4 weeks to correct bunions and a couple of hammer toes. The evening of her first surgery, our oldest Lab tore her ACL so she had surgery 2 days after The Wife had her first surgery! I have been the official house elf, taking care of EVERYTHING in the house(cooking, cleaning and nurse duties) and trying to run my shop as well. Did I mention I am fattening up 35 meat birds and I also have 10 new layer hens I am taking care of?? The meaties go to freezer camp this Saturday.

ANYWAY BBH, ya done good. You did exactly what I would have done with the equipment you had to use. Just remember the golden rule to smoking meat. "LOW AND SLOW". Low temp and long cook times. 225 to 250 degrees max. Also you want to see "clear blue smoke", not white smoke. White smoke BAD.

Now, what The Wife and I like to do for chops, is to smoke an entire loin, slice it nice and thick, then vacuum seal it in meal sized portions for later use. We just toss them on the grill to finish them and it makes some right fine chops!!
I hope your wife and dog are mending well and quickly, and that you are able to get enough rest.
Wow. :hugs to all of you.
 

big brown horse

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Maybe it was bluish white smoke? Shoot, I thought it was "no black smoke"...oh bother. :p Mostly it was just clearish. All's I know at this point is that the chops are TO DIE FOR!!!!!!!! The roasted veggies are outa this world and the marsala cream sauce is PERFECT!!!! (I'll post the recipe in a sec.) I started out with a loin and sliced it first, SO, how long to do a whole loin?

Anyway, OH my gosh! Your poor wife! And poor you! And by you I mean you and the dog. If y'all were here I'd feed you both, :hugs and give you each a big glass of vino. :D (This Eye-tallian marsala wine sure is makin me feel good! I think I'm seeing double! Woot!!)
 

big brown horse

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miss_thenorth said:
Oooh, I have a stiff neck, can I have a glass of vino too?? please???????
It's on the sweet side, but who cares?! *trips as she walks over to fill up Miss's glass*

CHEERS!
 
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