My Husband Put Me Up To This

Sookie · May 2015

I'm always telling the SU (Spousal Unit, which I believe is the opposite for we gals of an SWMBO) about all the neat stuff I find that you all post on this forum. You may not know this, but you folks at times define what I buy in terms of gadgets, and what I cook or what spices to use. You are sooo controlling! (eye roll!)

So, when he texted me the next day after I made these, from work, out of the blue, and told me how good dinner was last night and that I should share it with you....well what kind of wife would be if I disobeyed.

I bought a whole pork loin from our local GFS store ($1.99/lb). I cut some thick chops myself from it, using my Pampered Chef server as a thickness gauge. I used a sharp cheese knife so as not to tear up the delicate pork meat

I marinated them for a while with Dale's Steak Seasoning (been using this stuff now over 20 years and I'm just realizing we are now in a long term relationship), and then brushed some Sriracha on (if you don't marinade, it adds a little spicy flavor but very low key and not overwhelming) and some brown sugar. Oh. Lets not forget the bacon around the edges. Bacon is (as we all know) God's back up plan to the rainbow. The promise that everything will be all right. Bacon came in at $5.99 for a 3 lb package, again at my local GFS store. Sorry, but I love a bargain.

Anyway we grilled. Then we marveled at the wonders we had made. Then we ate. All my best, LG

Sookie · May 2015

LOL being a new picture poster, the pics are out of order, but you get the idea.

SGH · May 2015

Looks like a winner to me. Great looking grub. Hint: That Dales pictured above is a killer marinade for thin cut pork steaks. Trust me on that one. I didn't get fat by eating bad tasting food

stemc33 · May 2015

Looks great. Thanks for sharing the details.

YukonRon · May 2015

Feel free to cook for my tribe anytime.
awesome cook!

XC242 · May 2015

Nanook · May 2015

Looks great! Love me some Dales!!

Sookie · May 2015

SGH said:

Looks like a winner to me. Great looking grub. Hint: That Dales pictured above is a killer marinade for thin cut pork steaks. Trust me on that one. I didn't get fat by eating bad tasting food

There isn't much I haven't tried Dale's on

Fish was a little tricky because it is so absorbent and the Dale's is so sodium heavy that I suggest if you use it for fish or seafood, try only a little bit. Otherwise it's really good on chicken too

theyolksonyou · May 2015

You should really post more cooks! Awesomeness

SGH · May 2015

@Sookie- At one time or another I have tried Dales on just about everything. My wife really likes the Dales so I kind of have to like it too!! I tell you something else it's great on. Double D (DD) sausage. If you like sausage and Dales sauce, the combination is killer.

Hotch · May 2015

@Sookie I am not a big fan of pork chops but those some great chops. I could eat all three.

Sookie · May 2015

Hotch said:

@Sookie I am not a big fan of pork chops but those some great chops. I could eat all three.

The fourth I brought in to work today for a co-worker, whose birthday was today. I vacuum sealed it so that when he reheated it was still juicy, and he said it was the best thing he had eaten in a long time.

Honestly, in my opinion and I know there are rebels out there that already figured this out before it was official, since the FDA lowered the required cooking temps of pork, the chops have been much tastier. I always followed the rules and cooked the crap out of pork, and now that you can have pork that is pink and tender, it's a different ball game.

SGH · May 2015

Sookie said:
I always followed the rules and cooked the crap out of pork,

Now you have seen the light sister. Rules are made to be broken, not followed.

bgebrent · May 2015

Looks great!! Now I know what the hell I can use that cheese knife I bought for other than collecting dust, ha!

Sookie · May 2015

bgebrent said:

Looks great!! Now I know what the hell I can use that cheese knife I bought for other than collecting dust, ha!

Honestly I love mine. I also use it for basically making "pockets" in chicken breasts that I can stuff with ham/bacon, cheese, spicy mustard or spices, etc to do stuffed chicken breasts. The pointy tip is great for getting in deep without slicing through the whole piece of meat. As for the chicken, I wrap those in bacon too. There is a theme.

theyolksonyou · May 2015

theyolksonyou said:

You should really post more cooks! Awesomeness

Hotch · May 2015

@Sookie I think that was it. Growing up all of the chops we had were pan fried and way over cooked. More like a hockey puck.

SGH · May 2015

@Sookie- Sister I was reading your writing above about stuffing breast. Give stuffed thighs a try sometime. Debone them and stuff them with cream cheese, jalapeño's and jibbled up bacon and then wrap them in bacon. They are outstanding to say the least. Tip: since they are deboned and stuffed, pull them at 160 internal temp instead of the recommended higher FDA temp.

Scottborasjr · May 2015

My new favorite thing is to do the same thing when pork loins are on sale but cut them even thicker, maybe 3 inch chops. Cooked to 135 internal. Freaking fantastic. Yours look amazing as well.

Sookie · May 2015

theyolksonyou said:

theyolksonyou said:

You should really post more cooks! Awesomeness

LOL I hear ya Yolk. I'll work on it, I promise

Sookie · May 2015

SGH said:

@Sookie- Sister I was reading your writing above about stuffing breast. Give stuffed thighs a try sometime. Debone them and stuff them with cream cheese, jalapeño's and jibbled up bacon and then wrap them in bacon. They are outstanding to say the least. Tip: since they are deboned and stuffed, pull them at 160 internal temp instead of the recommended higher FDA temp.

OMG this sounds right up my alley. Do you smoke them too and if so what type of wood? I'm partial to apple for chicken myself.

Skiddymarker · May 2015

Excellent cook, no wonder it has the SU seal of approval.

Scottborasjr said:

My new favorite thing is to do the same thing when pork loins are on sale but cut them even thicker, maybe 3 inch chops. Cooked to 135 internal. Freaking fantastic. Yours look amazing as well.

Ah, I think a 3" thick cut is a roast, not a chop - just saying.....

NPHuskerFL · May 2015

Sookie Dayumn! That is all! Oh and Nom Nom Nom

SGH · May 2015

@Sookie- Apple wood works great but as of late I have been using either oak or pecan because they are abundant on my property. Apple gives you a little more of a safety margin though. It's a tad easier to over smoke poultry with oak or pecan than it is with Apple. If it will post, here is a pic of one.

Sookie · May 2015

@sgh That looks a little jalapeno heavy for me, but that's what this is all about. Idea sharing. I love it. I would probably dice the peppers, so it's not overwhelming for me. Thanks fore sharing!!! Take care brother.

Thatgrimguy · May 2015

If you like Dales but find the salt can overpower quickly. You should try Moores. Very similar in flavor but not nearly as salty. Though after 20 years I reckon you like the dales just fine!