cazzy got bit by the bug...MONSTER CHOPS!!!!

cazzy

As soon as I saw the chops @foghorn posted, I knew I was going to do them.  Each one weighs about 1.25 lbs!!   >:)  @ $42, I think i've found my replacement for steaks while beef prices are through the roof.  They're currently brining, but they'll be hitting the egg later tonight.  

paqman

Wow! Those are chops!

Biggreenpharmacist

Oh good Lord. That's just ridiculous!!!!

cazzy

Biggreenpharmacist said:

Oh good Lord. That's just ridiculous!!!!

Haha...very much so. =P~

JohnInCarolina

Always knew you had the chops for this kind of cook!

Biggreenpharmacist

How you gonna do them? Reverse sear I would presume?

lousubcap

Great looking chops-and grab 'em now as the little piggy virus of a few months ago will work its way thru the food economy chain soon enough.  BTW-I'm guessing the beverage is a leaded coke container from their new marketing gig?  

DMW

Yes, yes, yes...

cazzy

Biggreenpharmacist said:

How you gonna do them? Reverse sear I would presume?

I was going to pan sear, then roast on the egg until cen reminded me that brined meat gets very very happy with smoke.

I now will reverse sear these bad boys.

JohnInCarolina

Nice use of the coke can for perspective here, BTW.  I'm always impressed by your mad photog skillz.

cazzy

JohnInCarolina said:

Nice use of the coke can for perspective here, BTW.  I'm always impressed by your mad photog skillz.

Lol, I'm okay.

Yeah, I wanted to use something that everyone could easily compare them to. I'm giddy about this cook. I might just push the cook to tomorrow to make sure I have my sides on point. I also might incorporate a sauce...we'll see.

I feel like my window is tight and this is rushed cause we're going to watch Guardians of the Galaxy at 9 PM tonight. 2nd time for me already...don't tell my wife. :-\"

bettysnephew

@cazzy, Welcome to the Iowa Chop Club. The local pork producers serve them at the Iowa State Fair every year and they do a great job grilling them.  The Iowa Chop is a center cut pork chop at least 1 1/4" thick but usually more around here.  I'm suspecting @caliking will be along shortly to wish he were getting a bit of that action, they look great and I'm sure your culinary skills will give them their due.  Have a great meal.

cazzy

@JohnInCarolina‌ I haven't forgot about the Central Park pic I owe you...it will come your way after your sabbatical.

PNWFoodie

@cazzy I'm looking forward to seeing how these turn out. Pork chops are usually something I purchase as I tend to find them tough and dry and would think the thicker the more likely. BUT I've never done them on the egg. I did like the one time I did them sous vide, but I was the only one who preferred that rather than the ones my step-father usually does on the gasser. Can't wait to see how they turn out!

cazzy

bettysnephew said:

@cazzy, Welcome to the Iowa Chop Club. The local pork producers serve them at the Iowa State Fair every year and they do a great job grilling them.  The Iowa Chop is a center cut pork chop at least 1 1/4" thick but usually more around here.  I'm suspecting @caliking will be along shortly to wish he were getting a bit of that action, they look great and I'm sure your culinary skills will give them their due.  Have a great meal.

Thanks Betty! I'm really looking forward to becoming a member. That is a State Fair I'd love to attend!

I had a huge pork chop from Perry's Steakhouse, but never thought about getting after it until Foghorn reminded me that I should. If y'all have a Perry's Steakhouse, the Friday chop lunch special is a must do @ $11.95

http://youtu.be/JMrMOdFt7rg

SGH

@cazzy‌
It must be something in the air. Everybody is on the pork kick. Even me. Got this going myself. That's some fine looking chops you got there. Can't wait to see them.

cazzy

PNWFoodie said:

@cazzy I'm looking forward to seeing how these turn out. Pork chops are usually something I purchase as I tend to find them tough and dry and would think the thicker the more likely. BUT I've never done them on the egg. I did like the one time I did them sous vide, but I was the only one who preferred that rather than the ones my step-father usually does on the gasser. Can't wait to see how they turn out!

I think I have talked myself into pushing the cook back to Sunday after church. So tune in then!

In regards to the dry results, I highly recommend brining them. Does wonders on chops...and chicken. Also, shoot for about 140-145 internal then serve them up. I don't do a scheduled rest anymore as they will get their time in while everyone is getting their plate ready.

Simple brine recipe

1 cup salt
1/2 cup sugar
1 gallon water

Cook on your stove top till the salt and sugar dissolves, then refridgerate. Many cut the water and add ice or cold water to bring the temp down quicker. You want the brine cool before you add protein.

Botch

JohnInCarolina said:

Nice use of the coke can for perspective here, BTW.  

 

Agreed, but what's with the "Buddy" logo on the can?  

:-??

NPHuskerFL

@cazzy‌ Hey yo "Buddy" those are some wicked thick chops! Heck ya man! Very nice 4sho!

cazzy

Botch said:

JohnInCarolina said:

Nice use of the coke can for perspective here, BTW.  

 

Agreed, but what's with the "Buddy" logo on the can?  

:-??

It's Coca-Cola's Share a Coke marketing campaign.  

EGGjlmh

Very nice pics!

PNWFoodie

cazzy said:

@cazzy I'm looking forward to seeing how these turn out. Pork chops are usually something I purchase as I tend to find them tough and dry and would think the thicker the more likely. BUT I've never done them on the egg. I did like the one time I did them sous vide, but I was the only one who preferred that rather than the ones my step-father usually does on the gasser. Can't wait to see how they turn out!

I think I have talked myself into pushing the cook back to Sunday after church. So tune in then! In regards to the dry results, I highly recommend brining them. Does wonders on chops...and chicken. Also, shoot for about 140-145 internal then serve them up. I don't do a scheduled rest anymore as they will get their time in while everyone is getting their plate ready. Simple brine recipe 1 cup salt 1/2 cup sugar 1 gallon water Cook on your stove top till the salt and sugar dissolves, then refridgerate. Many cut the water and add ice or cold water to bring the temp down quicker. You want the brine cool before you add protein.

That should have read I DON't usually buy chops. Oops. Thanks for the tips...will have to try soon!

StillSmoken

@cazzy nice chops. Do rinse after the brine period?

cazzy

StillSmoken said:

@cazzy nice chops. Do rinse after the brine period?

Yep!  I rinsed them good, then put them on a sheet pan with a rack.  

The Cen-Tex Smoker

I rinse too. I forgot on some chicken last week and it got super dark. The brine is like smoke glue. It tasted pretty good but looked like it was dragged through a fire...wait..I guess it was but that's not the point. Did not look good at all.

caliking

Those are some beautiful chops! I'm mad jelly. Where did you get them?

And yes the Perry's pork chop is porktastic poetry on a plate.

cazzy

caliking said:

Those are some beautiful chops! I'm mad jelly. Where did you get them?

And yes the Perry's pork chop is porktastic poetry on a plate.

I'm in Beeville right now. Got them from the town staple, Elder's Country Store & Market.

Biggreenpharmacist

So you tease us and now we gotta wait til tomorrow?

cazzy

Biggreenpharmacist said:

So you tease us and now we gotta wait til tomorrow?

That wasn't my intention at all, but it just worked out better for my schedule the more I thought about it. So yeah, a definite tease!!

Biggreenpharmacist

Well we'll be waiting. I still got half a loin left that I didn't use. I'll cut it up and do chops tomorrow. We'll have a "pork chop sunday".

MeTed

How long do you brine pork? I brine poultry all the time but have never tried a pork brine.