Bone in loin end chops 1 inch thick

2Fategghead · January 2011

After eating one of these monster chops I feel good and full. :P There aren't enough adjectives to describe how good these bad boys are.

I went to the store for some thick cut pork chops. I looked but didn't find any so I talked to the butcher and "Butch" said I can cut you some. I went back there with him and he pulled out what he said was bone in loin ends. I said cut them one inch thick. He said how many. I said 10. He said $1.39 a pound. I said no problem. I kept two out for tonight's cook and put them in my quick marinader for an hour with a batch of low sodium flavor brine. I foodsaver the rest. So here there are.

A little dizzy dust after they came out of the brine.

Down low for the sear. I did 6 min's per side.

Then I put them up high on the AR. I did not time the dwell I did pull them off when the IT reached 155F.

Here is my plate pic. I couldn't resist the type measure.

These suckers were out of this world.

They all have a big chunk of tenderloin in each one as well. Along with the bone and fat and dizzy dust and flavor brine there was plenty of flavor and juice. Oh yea the rice was good too. :laugh:

Grandpas Grub · January 2011

Great looking chops there Tim. I'm drooling!!!

Kent

2Fategghead · January 2011

Thanks Kent they were great. :P

Fidel · January 2011

A whole 3/4 inch there huh? Impressive.

Do you also have a barber named "Barb"?

I'm just ribbing you Tim, I hope you know that. I wouldn't pick on you if I didn't like you.

Le Oeuf Vert · January 2011

Nice looking chops. Always good to have a local butcher that will work with you and give you what you want for a reasonable price.

2Fategghead · January 2011

Hey Rod, These chops were great. Butch my butcher did me right. :laugh:

I hear you on the ribbing same here.

2Fategghead · January 2011

Your right Mark.

Thanks

Hoss · January 2011

Well,they sure look MITEE TASTEE!Nice job Tim.

smbishop · January 2011

Looks great! Trying to figure out what to cook this weekend..

2Fategghead · January 2011

Thanks Hoss. I must be out of my head cause these were better than sex. :blink: Well almost.

2Fategghead · January 2011

Get you some baking taters and some nice thick cut ribeyes.

In time you won't want to go to a restaurant unless you need a break. Then you figure out you could have used that money on a great egg cook.

Cactus Doug · January 2011

What is your brine recipe?

JLOCKHART29 · January 2011

ISn't it good to have your own butcher? Mine started out as just A helper in the store as a kid. Now he runs the place. Always tells me when he gets a cut I really like or such. Chops look great. Weather today made me ready for spring. Rode to work and was nice. You road any lattley?

Beaker · January 2011

Looks yummy...remember to support your local butcher!

NoVA Bill · January 2011

Hey Timmy - looking good as always.

Still traveling more than I'd like but it's a job.

I've been making Peameal Bacon in inlieu of the Canadian Bacon using the Hi Mt Buckboard Bacon cure. I can't keep it in the house - remonds me of the Peameal Bacon from the butcher shop in Lakefield Ont. when I was a kid.

Take care hope all is well with you and your better half.

2Fategghead · January 2011

Cactus Doug, I make a low sodium brine with flavor by taking a 2 quart pot with 1 quart of water and
3 T Kosher salt
2 T brown sugar
any rub or spices you have to use

I heat the water (not boil) to dissolve the salt and sugars...then let the mixture cool. That's it.

I give credit to thirdeyebbq for publishing his findings on his web site.

http://playingwithfireandsmoke.blogspot.com/1999/07/brining_29.html

Let us know if you try this. Tim

2Fategghead · January 2011

No Deane I haven't rode any. I could if I wanted to bundle up. I never get a call from my buddies either. In my defence it has been snowing here a lot lately. If the temps would get up into the 60's I would. I guess i'm a wuss cause I ride my truck around.

I have no butcher to get to know at our Super Walmart store but, there are three other grocery stores in town that have butchers and I have them all on retainers. :laugh:

BTW I never had chops this good before. :P

2Fategghead · January 2011

Call me a butcher lover.

Danny on the right another butcher FRIEND of mine.

2Fategghead · January 2011

Pleasure to hear from you Bill. I trust you and yours are doing good. I'll tell cindy I seen you on the forum.

I made BBB from Hi Mt Buckboard Bacon cure. It's great and cheeper than $3 plus a pound for the store bought. I will have to look into the Peameal Bacon. I have to give my butcher a call today and see what he found out about some pork belly.

Have a great weekend. Hope your staying warm. Don't be a stranger.

Mr Holloway · January 2011

Chops looks great Tim
Always nice to have a butcher

Shane

thirdeye · January 2011

End chops are always a good value, especially when they are cut to order. Looks like the one in the 2nd photo came from the shoulder (rib) end, and the next one came from the ham (sirloin) end.

Speaking of brines, I just took a center cut rack of pork out of my lite brine this morning to cook later today. This one was Frenched and I prefer 'em with the baby back strip on.....

Mickey · January 2011

Tim those look good. Taste them from here (here is Texas)my friend.

2Fategghead · January 2011

Your right Shane and these were great. :P Tim

2Fategghead · January 2011

I was hoping you may see this post and say something. Thanks Tim

Wow! I never heard of that cut so I googled it.

How long did you leave them in the brine?

You know I have not been rinsing or fresh water soaking the meat after the low sodium brine do you?

http://www.berksupreme.com/berkshire.nsf/x/73B8F16738B391098625718C0053A570

Very interesting it looks like it may feed 8 people.

Is this a quick cook like my chops.
A kind of sear and then indirect till IT reaches desired temp?

2Fategghead · January 2011

Thanks Mickey. This is a winning cut of meat and the only draw back is you may have to eat some of the meat off the bone. :P Ha right up my alley. :laugh:

thirdeye · January 2011

I brined it for 8 or 9 hours, and I'm going to score the fat, then mix a mustard slather up in a few minutes, hit it with some dry rub, and let it sit in the fridge for the rest of the day.

I usually give brined things a rinse, as the water is usually a little bloody. With the lite brine, I don't do a soak out or anything.

The Frenched ones are not that much different than just cooking a boneless loin roast, the bones do give a little more flavor... and they look cool. I prefer cooking around 300° with an end sear, but a early sear works too.

The western cut like your link showed are a nicer cook as you actually have the loin rib meat on there too. I cook them ribs down for most of the cook (like you would do a prime rib, which is the same cut only from a beef). You can also get bone-in domestic lamb loins that are wonderful. Here are some shots from last years Wild West Eggfest... These were marinated, then cooked whole, then sliced and flashed on the pit. I think it was Nebraska lamb.

2Fategghead · January 2011

Thanks Wayne for the follow up. That looks dam good. Eight people are gunna eat good but, four people are gunna eat good and get fatter. :laugh: :P

thechief96 · January 2011

Dang Tim, now that is what I call a chop. :laugh:

2Fategghead · January 2011

Heck yes it is. You need to get your butcher lined out.

:laugh:

Bone in loin end chops 1 inch thick

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