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Ooh,La,La- Pork Loin Chops

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AnE
AnE Posts: 26
edited November -1 in EggHead Forum
Thanks once again for all your fabulous coaching...it's a know fact that a coach makes a player better than he can be on his own!!! I took a pork loin- froze half and cut the other half into 2 inch chops...brined them like SpiceCooks recommends in the recipe section, then mixed up a batch of JJ's rub-- only we ran out of paprika and could only use 1 Tablespoon, not 4...took them outta the brine after 2 hours, rub them lightly with plain ol' mustard and put the modified JJ's rub on em- and grilled them by his instructions- 2min each side at 600*,then let 'em sit for 6- but as the grill had decreased to 500* byt the time Alan flipped them, we kept them on for 11 minutes...HELLO HEAVEN!!! After we sliced some up for the kids, we sat down and added a little Miz Grazi's spicy sauce on the side (down here in Memphis and surrounding areas, we have an excellent fast food chain called "Backyard Burgers"- they make a Miz Grazi's Spicy Burger with this sauce...sort of a Tomato-based BBQ sauce meets Dave's Insanity Hot Sauce...and I found a bottle in the grocery store today- they finally listened to us all down here and started bottling it for retail...I'm gonna call the company to find out about a case shipment!!)But I digress...WOW!! The best chops I've ever had...Alan wants to try some porkchops like this ,but with the bone in- he thinks they have more flavor...but I am one happy camper..this, with leftovers for tomorrow, and a salmon brining for Wednesday, and steaks for my daughter's birthday on Thursday (her request!!)--We're happy in the Home of the Blues!!! Cheers! Elizabeth
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  • Teslamania
    Teslamania Posts: 144
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    Glad to see that you are having such a good time with the EGG. Cooks Illustrated has a recent article about cooking pork chops, and they say that with the bone there is more flavor. What are you going to cook next?

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  • AnE
    AnE Posts: 26
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    Teslamania,the brining salmon--do you think 2 days is too long to brine it?? Then I want to smoke it real slow-trying for that Northwest Indian style-smoked salmon that flakes...
    Cheers! Elizabeth
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  • Unknown
    Unknown
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    AnE, Happy Day's..Looks like the Egg was made for your house! You have bonded!! I agree with "Tes" bone in if possible for most cuts.
    C~W

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  • Char-Woody
    Char-Woody Posts: 2,642
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    AnE, Use some alderwood chips for smoking..Check with MaryB on a excellent technique. I forgot, you do have the plank, and all the more reason to review MaryB's earlier post.
    Good Luck..C~W[p]
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  • Teslamania
    Teslamania Posts: 144
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    Can't help you with the brine, sorry. I cook my salmon after putting it in a marinade of equal parts soy sauce, lemon juice and olive oil. Sprinkle a little dill on it and marinade for minimum of 20 minutes but up to four hours max. Throw it on the Egg and cook it like a steak.

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