Barbecue (alt.food.barbecue) Discuss barbecue and grilling--southern style "low and slow" smoking of ribs, shoulders and briskets, as well as direct heat grilling of everything from burgers to salmon to vegetables.

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Old 16-01-2010, 05:49 PM posted to alt.food.barbecue
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Default smoky pork chops

I bought two thick piggy t-bones yesterday. Since we're enjoying a
break in the winter weather I thought I'd fire up the WSM. I started a
chimney of Maple Leaf lump and tossed a chunk of apple wood on top.
While that heated up I rubbed the chops with Montreal steak spice,
chili powder and dry mustard. I cooked them for 27 minutes with direct
heat and the dampers wide open for 27 minutes. The results were
fantastic. The direct heat and spices combined to make a crisp smoky
bark, the interior was moist and delicious.

Cam

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Old 16-01-2010, 06:20 PM posted to alt.food.barbecue
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Default smoky pork chops

On Jan 16, 8:49*am, Cam wrote:
I bought two thick piggy t-bones yesterday. Since we're enjoying a
break in the winter weather I thought I'd fire up the WSM. I started a
chimney of Maple Leaf lump and tossed a chunk of apple wood on top.
While that heated up I rubbed the chops with Montreal steak spice,
chili powder and dry mustard. I cooked them for 27 minutes with direct
heat and the dampers wide open for 27 minutes. The results were
fantastic. The direct heat and spices combined to make a crisp smoky
bark, the interior was moist and delicious.

Cam


Like the spices. Will have to keep my eyes open for that cut of meat.

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Old 16-01-2010, 07:48 PM posted to alt.food.barbecue
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Default smoky pork chops

Tutall wrote:
On Jan 16, 8:49 am, Cam wrote:

I bought two thick piggy t-bones yesterday. Since we're enjoying a
break in the winter weather I thought I'd fire up the WSM. I started a
chimney of Maple Leaf lump and tossed a chunk of apple wood on top.
While that heated up I rubbed the chops with Montreal steak spice,
chili powder and dry mustard. I cooked them for 27 minutes with direct
heat and the dampers wide open for 27 minutes. The results were
fantastic. The direct heat and spices combined to make a crisp smoky
bark, the interior was moist and delicious.

Cam



Like the spices. Will have to keep my eyes open for that cut of meat.


Locally here in NC, Smithfields has a chop cut thick bone in
that shows up on the shelf now and then. Even better when
when they are Red Sticked and I take them home and introduce
them to my CI Dutch Oven. Nothing wrong with the lump way,
mostly this is one a work night.

Your spices and wood sound right on.

Craig
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Old 17-01-2010, 03:26 AM posted to alt.food.barbecue
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On Sat, 16 Jan 2010 08:49:09 -0800 (PST), Cam
wrote:

I bought two thick piggy t-bones yesterday. Since we're enjoying a
break in the winter weather I thought I'd fire up the WSM. I started a
chimney of Maple Leaf lump and tossed a chunk of apple wood on top.
While that heated up I rubbed the chops with Montreal steak spice,
chili powder and dry mustard. I cooked them for 27 minutes with direct
heat and the dampers wide open for 27 minutes. The results were
fantastic. The direct heat and spices combined to make a crisp smoky
bark, the interior was moist and delicious.

Cam

Cam, just came back from Costco with a package of chops. I got all
the ingredients except the dry mustard. Will wet mustard do?
Eddie
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Old 17-01-2010, 04:30 PM posted to alt.food.barbecue
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Default smoky pork chops

On Jan 16, 9:26*pm, Eddie wrote:
On Sat, 16 Jan 2010 08:49:09 -0800 (PST), Cam
wrote:

I bought two thick piggy t-bones yesterday. Since we're enjoying a
break in the winter weather I thought I'd fire up the WSM. I started a
chimney of Maple Leaf lump and tossed a chunk of apple wood on top.
While that heated up I rubbed the chops with Montreal steak spice,
chili powder and dry mustard. I cooked them for 27 minutes with direct
heat and the dampers wide open for 27 minutes. The results were
fantastic. The direct heat and spices combined to make a crisp smoky
bark, the interior was moist and delicious.


Cam


Cam, just came back from Costco with a package of chops. *I got all
the ingredients except the dry mustard. *Will wet mustard do?
Eddie


I'd give it a shot but you might find it burns a little easier

Cam


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