Pork chop with fig sauce -- picture
 

Tonight I used the new propane smoker as an oven to smoke-roast some
pork chops. (Alan, my Great Outdoors cooker gets lots hotter than you
reported yours does) I'd stuffed them with feta and some blanched
lemon slices and minced mint. Salt and pepper on the outside, and
into the roaster they went. As they cooked I made a fig and balsamic
vinegar reduction to serve them with.

Here's a pictu http://i10.tinypic.com/4zuuogn.jpg

The smoker left a little pink color on the pork like it did with the
chicken last night. I think it would look better if I'd had some
fresh parsley on the chop and a tomato slice somewhere near the
beans. But it was just dinner, and D liked the meat a lot.

Posted via Google because Teranews is screwy today.
--

modom

Pork chop with fig sauce -- picture
 

> wrote in message
oups.com...
> Tonight I used the new propane smoker as an oven to smoke-roast some
> pork chops. (Alan, my Great Outdoors cooker gets lots hotter than you
> reported yours does) I'd stuffed them with feta and some blanched
> lemon slices and minced mint. Salt and pepper on the outside, and
> into the roaster they went. As they cooked I made a fig and balsamic
> vinegar reduction to serve them with.
>
> Here's a pictu http://i10.tinypic.com/4zuuogn.jpg
>

This is an unusual and delicious sounding recipe. Nice looking plate
view too. I love feta. After I get a meat grinder I want to get a Weber
Little Smokey and start smoking stuff.

Pork chop with fig sauce -- picture
 

On Jul 23, 10:30 pm, wrote:
> The smoker left a little pink color on the pork like it did with the
> chicken last night.

That means the smoke's getting in where it's supposed to. You're doing
it right!

Pork chop with fig sauce -- picture
 

wrote in news:1185244215.671727.300350
@k79g2000hse.googlegroups.com:

> (Alan, my Great Outdoors cooker gets lots hotter than you
> reported yours does)

Well I'm still learning...maybe closing the vent or removing the empty
water tray would make a difference...I can't see, it but maybe. I'm quite
happy that when the burner is on high my temp maxes out at 350F that bodes
well for cold smoking. And I can add smoke to roasted stuff on my grill. I
have foil and ain't scared to use it.

http://ec1.images-amazon.com/images/...oL._SS500_.jpg is the
amazon.com picture of my Smoke Hollow Gas Smoker

--

The house of the burning beet-Alan

It'll be a sunny day in August, when the Moon will shine that night-
Elbonian Folklore

Pork chop with fig sauce -- picture
 

"cybercat" > wrote in :

>
> > wrote in message
> oups.com...
>> Tonight I used the new propane smoker as an oven to smoke-roast some
>> pork chops. (Alan, my Great Outdoors cooker gets lots hotter than you
>> reported yours does) I'd stuffed them with feta and some blanched
>> lemon slices and minced mint. Salt and pepper on the outside, and
>> into the roaster they went. As they cooked I made a fig and balsamic
>> vinegar reduction to serve them with.
>>
>> Here's a pictu http://i10.tinypic.com/4zuuogn.jpg
>>
>
> This is an unusual and delicious sounding recipe. Nice looking plate
> view too. I love feta. After I get a meat grinder I want to get a Weber
> Little Smokey and start smoking stuff.
>
>
>

That was my plan too. But I decided to learn one thing at a time. So I
got a smoker. In fact I have a pork butt Roast sitting in one as I type.

Smokers are good for many things and learning to smoke can take a while.
It isn't just start it up and come back when you're done. You gotta check
it at least every half hour....to see if there's smoke, the temperature
is right and maybe even to mop the meat. Selecting meat cuts,
brines,rubs,finishing sauces and of course type of wood ...Why am I a
beginner spouting all this...there's more knowledgable folk around who
can tell you this.

--

The house of the burning beet-Alan

It'll be a sunny day in August, when the Moon will shine that night-
Elbonian Folklore

Pork chop with fig sauce -- picture
 

What a beautiful composition!!!! But wher is the fig sauce recipe?
And then: I don't know if I had understand well but I want ask if you have
filled the pork chops with feta, slices of lemon and fresh mint.
Thank you and many compliment.

--
Kisses
Pandora


--------------------------

"hahabogus" > ha scritto nel messaggio
...
> "cybercat" > wrote in :
>
>>
>> > wrote in message
>> oups.com...
>>> Tonight I used the new propane smoker as an oven to smoke-roast some
>>> pork chops. (Alan, my Great Outdoors cooker gets lots hotter than you
>>> reported yours does) I'd stuffed them with feta and some blanched
>>> lemon slices and minced mint. Salt and pepper on the outside, and
>>> into the roaster they went. As they cooked I made a fig and balsamic
>>> vinegar reduction to serve them with.
>>>
>>> Here's a pictu http://i10.tinypic.com/4zuuogn.jpg
>>>
>>
>> This is an unusual and delicious sounding recipe. Nice looking plate
>> view too. I love feta. After I get a meat grinder I want to get a Weber
>> Little Smokey and start smoking stuff.
>>
>>
>>
>
> That was my plan too. But I decided to learn one thing at a time. So I
> got a smoker. In fact I have a pork butt Roast sitting in one as I type.
>
> Smokers are good for many things and learning to smoke can take a while.
> It isn't just start it up and come back when you're done. You gotta check
> it at least every half hour....to see if there's smoke, the temperature
> is right and maybe even to mop the meat. Selecting meat cuts,
> brines,rubs,finishing sauces and of course type of wood ...Why am I a
> beginner spouting all this...there's more knowledgable folk around who
> can tell you this.
>
> --
>
> The house of the burning beet-Alan
>
> It'll be a sunny day in August, when the Moon will shine that night-
> Elbonian Folklore
>