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Maître d'Hôtel Nagano Pork Chops and Grilled Romaine

paqmanpaqman Posts: 1,643
edited June 2013 in Pork
Coated the pork chops with bone suckin rub and basted them with bone suckin sauce while grilling on the egg until they reached an IT of 135F.

The grilled romaine was topped with rasberries, mandarin, smoked almonds and chunks of parmesan.  The dressing was a mixture of olive oil and balsamic vinegar.


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Entrepreneurs are simply those who understand that there is little difference between obstacle and opportunity and are able to turn both to their advantage. •Niccolo Machiavelli
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Comments

  • SmokeyPittSmokeyPitt Posts: 6,355
    My goodness that is beautiful. You are the king of the grilled romaine! Nice work my friend :)


    Which came first the chicken or the egg?  I egged the chicken and then I ate his leg. 

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  • calikingcaliking Posts: 6,777
    Lord, i wish smell-o-vision was real... that chop looks amazing! Nicely done!

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
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  • paqmanpaqman Posts: 1,643
    My goodness that is beautiful. You are the king of the grilled romaine! Nice work my friend :)
    SWMBO prefers traditional ceasar salad and actually asks me to grill her romaine as well...  Grilling it helps develop hidden flavors.  It is super easy and takes just a few minutes.

    ____________________
    Entrepreneurs are simply those who understand that there is little difference between obstacle and opportunity and are able to turn both to their advantage. •Niccolo Machiavelli
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  • paqmanpaqman Posts: 1,643
    caliking said:
    Lord, i wish smell-o-vision was real... that chop looks amazing! Nicely done!
    I am not a fan of pork chops but they were really good and juicy!  I think that the fact that they were so thick helped...

    ____________________
    Entrepreneurs are simply those who understand that there is little difference between obstacle and opportunity and are able to turn both to their advantage. •Niccolo Machiavelli
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  • ChubbsChubbs Posts: 5,066
    Beautiful Paq. Thick cut bone in are usually pretty juicy. Great cook man
    Columbia, SC --- LBGE 2011 -- MINI BGE 2013
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  • Village IdiotVillage Idiot Posts: 6,951
    I'll trade your pork chop for my pork chop.  Your's looks great.   :)
    __________________________________________

    Dripping Springs, Texas.
    Just west of Austintatious

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  • calikingcaliking Posts: 6,777
    @paqman: the last time I saw a decent chop like that, I lived in Iowa.

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
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  • SkiddymarkerSkiddymarker Posts: 6,831
    Nice looking cook. We are down to 1 heart left out of the 6 pack we picked up last Wednesday and we haven't been home for two days!
    Nice fillet planned for tomorrow night, topped with Scwartz's (thanks again Paq) and some grilled Romaine. 
    Delta B.C. - Vee-Gan: old Indian word for poor hunter. 
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  • WolfpackWolfpack Posts: 1,348
    Like the idea of raspberries on the grilled romain- nicely done
    Greensboro, NC
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  • paqmanpaqman Posts: 1,643
    Nice looking cook. We are down to 1 heart left out of the 6 pack we picked up last Wednesday and we haven't been home for two days!
    Nice fillet planned for tomorrow night, topped with Scwartz's (thanks again Paq) and some grilled Romaine. 
    @Skiddymarker I hope you enjoy it!  I think you said you never tried the beef seasoning before.  This is the only beef seasoning we use.  It is also good in burgers.  The trick with steaks is to season them toward the end of cook or just before the resting period under foil.

    ____________________
    Entrepreneurs are simply those who understand that there is little difference between obstacle and opportunity and are able to turn both to their advantage. •Niccolo Machiavelli
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  • SkiddymarkerSkiddymarker Posts: 6,831
    @paqman thanks for the advice, with my Penzey's steak seasoning I learned that other than salt pretty much everything seems to burn off during a reverse sear, unless the indirect portion is done very low - 250 or so. 
    Again, thanks!
    Delta B.C. - Vee-Gan: old Indian word for poor hunter. 
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  • Z_EggineerZ_Eggineer Posts: 564
    You know how to do it up!  I honestly think you are one of them best at truly fancy food here.  When can I come over??
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