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  • Re: CHALLENGE! Need help re-creating Perry's Pork Chop (Houston, Tx)

    Ok so I made an attempt here to at least get the flavor right.  It's pretty close, but I will keep tweaking it.  I used some of the tips in this thread, so thanks to all who posted.

    1)  I purchased a couple of extra thick chops from my local butcher. They were about 1.75 - 2" thick, and included the chop and the tenderloin (no ribs).  
    2)  I soaked them in a brine for 2-3 days.  Brine recipe (rough measurements): enough water to cover chops in a gallon zip lock bag - about a quart? (put the chops in the bag & cover with water to see how much you need), another cup of water (boiling), 1/3 cup kosher salt, 1/3 cup sugar, 1/2T fresh ground black pepper, long squirt of honey (maybe 2T), and 1T of dark brown sugar.  bring 1 cup water to boil & stir in salt and sugars until dissolved.  Add pepper and honey & mix well.  Add to rest of water in zip lock bag & refrigerate until fully cooled (you may want to put the bag in a container - just in case it springs a leak).  Once cooled, add chops, press out extra air & seal bag.  Refrigerate for 2-3 days.  note - one zip lock gallon bag will comfortably hold only 2 of these thick chops, so plan accordingly for the amount of brine you need.. or use a different container that can accommodate all the meat).
    3)  remove chops from brine & thoroughly rinse the chops off.  pat dry with paper towel. wrap and refrigerate until ready to start your cook - you want them cold when you put them on the BGE so they can smoke better/longer.
    4)  Build your fire using lump and several chunks of apple wood.  Settle the temps to around 200-220F.
    5)  Generously coat the chops on all sides with rub (I used the rub recipe in the link above: However, I thought that the rub had a little too much cayenne and salt, so next time I will cut those back a little bit... not much.  this rub recipe makes enough to do 4-5 very large chops & have some left over.
    6)  put in your platesetter, legs up for indirect cooking.  Apply meat to heat & close BGE.  Readjust your temps accordingly.  Using a temp probe inserted from the side into the thickest part of the chop, slowly smoke the chops until they reach about 145F. I didn't time it... maybe 2 hours?  They are still not fully cooked at this point, but pull them off.
    7)  remove platesetter & open up your vents.  Get your BGE in lava mode... like 600F.  Put a cast iron skillet on the grid & let it get hot.  
    8)  CAREFULLY, USING ARM PROTECTION pour some Olive Oil in the skillet.  Enough to cover, amount depends on how many chops you are putting in.  I also threw in  1T of butter.
    9)  CAREFULLY, USING ARM PROTECTION add your chops to the skillet using long tongs - you don't want to get popped!
    10) Cover & cook for about 1 minute.
    12)  Flip chop & cook until internal temps read 155F (only about 1 more minute)
    13)  quickly pull the chops out of the skillet - they should be well carmelized.
    14)  shut all your vents & let the BGE cool with the skillet inside - it will be too hot to handle for a while.
    15)  Put a couple of pats of garlic-herb butter (mash diced garlic and chopped parsley into softened butter, form into block on wax paper, and refrigerate until ready to use) on top of each chop as soon as they come out of the BGE - let it melt over the meat.

    I served this with garlic cheese grits (Paula Deen's recipe), and this asparagus recipe (

    Everyone was thrilled with the results, and want me to do it again.
    Sadly, I didn't think about taking pictures until I was about half way through the meal.  Next time.
  • CHALLENGE! Need help re-creating Perry's Pork Chop (Houston, Tx)

    I had the best pork chop of my life at Perry's in Houston.  There is not even a close second.  I know they smoke it for 4-6 hours, then obviously put it on a big fire for a short time to sear and carmelize... but I need your help & experience in planning a strategy to re-create this masterpiece.

    I attached a picture to try to give you a mental image of how it is served.


    This is how their menu describes it:
    Carved tableside. Hand selected in the Midwest specifically for Perry’s Steakhouse, this prime chop is cured, roasted, slow-smoked and caramelized and served with homemade applesauce

    They serve the chop with 3 ribs plus the "eyelash" - I don't know what that means, but it was delicious.  Basically, you end up with a triple thick chop, 3 ribs, and what seems to be tenderloin type texture "eyelash", which is fatty but packed with flavor.

    I assume they are using a brine, since this is slow smoked... probably what they mean when they say "cured".

    So Mr(s). CHEF... how would you go about making this?

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