Tastiest meal I've ever cooked

minniemoh

2-bone pork chops, peach wood smoked beans, mashed taters with sour cream and chives. Everything just came together tonight. 

minniemoh

I meant to insert the picture. I hate the links you have to click  

bgebrent

Great looking plate brother!

minniemoh

Thank you @bgebrent

GoooDawgs

Nailed it! How'd you cook the pork chops? 

Killit_and_Grillit

Stacked chops with a great sear. Check. 

minniemoh

GoooDawgs said:

Nailed it! How'd you cook the pork chops? 

Apple/cherry smoked at 250 to 140 IT. Then glazed with @Cen_Tex_Smoker's honey mustard glaze (I added a splash of vanilla porter). Seared, then glazed again. 

blasting

@minniemoh  that is a great looking plat - chops look as good as I've seen.  

SciAggie

That looks delicious. 

Mickey

You win!

pgprescott

Bravo! Love the caramelization. Who doesn't love beans?

bluebird66

Very nice!!

GrateEggspectations

Looks incredible. Maillard paid you a visit on this one. 

Hard to compete with the feeling resulting from a great cook. 

JohnnyTarheel

Wow... that is solid... chops one of my favorites!!

GrillSgt

Awesome. What was your final IT?

YukonRon

Dude.

Wolfpack

That recipe @The Cen-Tex Smoker posted awhile a go is one of our favorites and looks like you nailed it. Great looking meal

abpgwolf

Beauty!

StillH2OEgger

Bravo!!! That looks just wonderful.

SaintJohnsEgger

That looks delicious. Great plated picture.

Beans recipe?

Got to lookup up  @Cen_Tex_Smoker's honey mustard glaze

minniemoh

Thanks for all the compliments. This is not a typical Thursday night kind of cook for us. My nephew came to town and I usually try to feed him well when he comes. He loves to eat brisket here but I didn't have the time to go that route. He was pretty happy after he got done. The slab he ate was about 3" thick. I wish I had taken more pictures.

I have used the honey mustard glaze on whole rack of pork for the last few years but have never seared. On previous cook I just went indirect at 350 and glazed a few times near the end. The glaze, then sear, then glaze again was a real game changer on this pork (I believe this is what @Cen_Tex_Smoker was saying to do all along!) He's right! Also, I really like what the splash of vanilla porter added to the glaze. I did not brine as the Costco racks come in a solution.

I didn't check the final IT but I don't seem to get much carryover cooking for some reason. (took nearly 2 hrs to get to 140 IT as they were around 3" thick) Also, they rested about 10 min. while I while I was getting the taters ready. The sear was quick and down low on the spider and cast iron grate. Egg temp was about 600 so it was MUCH hotter down low. I had the grate below the pizza stone for the whole cook so it was definitely nice and hot. My best guess is they stayed in the 140-145 final IT - they were no where near 150. JUICY!

For the beans, I started with this recipe and tweaked it a bit. I added Ruhlman cured bacon (the over-smoked end pieces and trimmings from a recent batch). Added 1/2 jalapeno without seeds and chopped fine (next time I'll add at least a whole one), used a little less brown sugar, and fried the bacon to about half way done. Then I sauteed the onions in the bacon drippings. I used heavy peach wood smoke at 325-350 for about 3 hours and they got a lot thicker than on previous cooks. This bean recipe is very sweet so the addition of more salty bacon and jalapeno really complimented in my opinion.

Baked Beans Recipe - http://www.sweetlittlebluebird.com/2016/04/anastasias-best-ever-baked-beans.html

I didn't take any pics of the beans last night but here's a shot of a previous batch for reference. Frying the bacon made a difference - it is not fried in the picture as this was a batch I made last summer.

Cookbook_Chip

A. Maze. Ing.  I love the idea of smoking them, then searing.  Gotta do this!

Simcan

Man o' man.  Looks excellent.