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Chop Chop

TRex
TRex Posts: 2,714
edited November -0001 in EggHead Forum
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<p />I'm addicted to pork chops lately. These were done with charcrust, olive oil, and guava wood for smoke. Yummmola![p]TRex
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Comments

  • SnowEgg
    SnowEgg Posts: 29
    TRex,
    What the heck is "charcrust"?
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  • TRex
    TRex Posts: 2,714
    mainpage.jpg
    <p />SnowEgg,[p]Great stuff when you want a change of pace.[p]TRex
    [ul][li]Char Crust[/ul]
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  • mule
    mule Posts: 152
    TRex,
    I am with you on the pork!!!! Yesterday I did 4 pork tenderloins marinated in raspberry chipotle sauce and balsamic vinegar.
    I did them T-Rex style. They were great!!!! Not one little morsel left over!!! I can't wait to do them again. Never get tired of pork!!![p]mule
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  • Clay Q
    Clay Q Posts: 4,486
    TRex,
    How was the guava wood smoke and how would you compare it to pecan smoke? Dynamite chops, by the way!
    Curious Clay
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  • Unknown
    Unknown
    TRex,how thick were the chops....i've used charcrust with inconsistant results....sometimes comes out great. Have any tips

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  • Wise One
    Wise One Posts: 2,645
    SnowEgg, back in the old days before there was Dizzy Pig and Bluesmoke's rubs, there was Charcrust. I guess it was the first rub I ever used but it has been a while since I've used any.

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  • TRex
    TRex Posts: 2,714
    Clay Q,[p]Guava wood is my new favorite thing in the cooking world. The smoke is light & sweet, maybe even lighter than pecan. A really really nice compliment to white meats like pork and chicken. [p]Check it out![p]TRex
    [ul][li]Guava Wood[/ul]
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  • TRex
    TRex Posts: 2,714
    robroo,[p]These chops were 1.5" thick, and I did them with the sear/rest/roast method. I first poured olive oil on the chops, then shook the char crust on the first side & rubbed it in, turned the chop over, shook it on the second side and rubbed it in, then turned the chop over and over again until the rub was fully "wet" by the olive oil. Does this make sense? I feel like I'm not explaining it well. Point is, I make more of a shmear with the char crust and olive oil combined instead of just a dry rub - works out better.[p]Good luck![p]TRex
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  • TRex
    TRex Posts: 2,714
    mule,[p]You can never go wrong with pork tenderloin. They just always turn out great. MMM - MMM.[p]TRex

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  • Chubby
    Chubby Posts: 2,955
    TRex,[p]Shhhhhmmmmeeeeeaaar.............I like dat!![p]Morning "Joe" to you!![p]Evans
    I spent most of my money on good bourbon, and bad women...the rest, I just wasted!!
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  • Clay Q
    Clay Q Posts: 4,486
    TRex,
    Thanks. I'll order some today.[p]I really enjoy a good smoke. He he he. For something completely different, try whole star anise for anything Asian or Chinese. It's the fruit of native Chinese evergreens(actually the pod with seeds). It has a dense licorice flavor. The smoke will kick Asian style pork and chicken up a notch.
    Clay
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