What is for Dinner?

RhumAndJerk · July 2003

Tonight’s menu:
Monster Pork Chops slathered with Mustard and JJ’s Rub
Sweet Corn from a small roadside stand in Eastern NC.[p]I will sear the chops at 600 and then drop the temp to 325 to get the internal temp to 155
The sweet corn will probably be boiled.[p]Just wanted to share,
RhumAndJerk

MickeyT · July 2003

RhumAndJerk,
Have you had good success with thick pork chops in the past?[p]I always feel that the 3/4" bone in chops are more tender and juicier.[p]Of course I am assuming that your's are thick.[p]Just curious.[p]Mick

Car Wash Mike · July 2003

RhumAndJerk, Pork tenderloin on cedar plank, My first try at this. Corn on the BGE and sprinkled with Raging River.
How about his weekend? I might have the weekend off and really wanting to light it up.[p]CWM

Nature Boy · July 2003

RhumAndJerk,
"Candy Pork" for the kids (and us)....which is thin sliced boston butt marinated in a sweet char-siu marinade with red food coloring. Cook on skewers 250 direct for a couple hours. In fact, it is time to put them on![p]Brews to ya Mike. The chops sound righteously killer.
Chris

RhumAndJerk · July 2003

MickeyT,
These are 1.5 to 2 inches thick. The family and I will probably split one and save the other for tomorrow. Normally, I would simply use an eight minute dwell after the sear for pork chops. In this case, I will use a polder to get the temp right since the chops are that big.[p]I just remembered, I will probably have some Dixie Datl Datleberry Jam on the side.[p]Hope this helps,
RhumAndJerk

TRex · July 2003

Car Wash Mike,[p]Please let us know how the pork tenderloin on cedar plank turns out - I'm thinking about buying one of these planks in the near future.[p]Thanks![p]TRex

TRex · July 2003

RhumAndJerk,[p]Well, believe it or not, I haven't done steaks in over a month. I think tonight's the night.[p]Cheers,[p]TRex

YB · July 2003

RhumAndJerk,
I have been pulling my thick chops at i45° and when they rest they go up to 150°...just right....Salmon here tonight.
Larry

sprinter · July 2003

RhumAndJerk,[p]Bison burgers here. Ground Bison with some Q-Sauce, onion, green peppers, garlic, salt and pepper added to the meat. Cooked direct 350 or so till they are done, top with some black wrap cheddar cheese, sprinlked with some blue cheese, and its a little slice of heaven on earth.[p]Troy

Unknown · July 2003

RhumAndJerk,[p]Grill that corn! (run the corn with husk under water to soak husk, wrap in foil, and grill!)

bigmikej · July 2003

RhumAndJerk,
Pickapeppa shrimp for an app. Shrimp Provencale over linguine for the main course. (If you can't tell, I picked up a few pounds of fresh shrimp on my way back from FL yesterday!)

PharmDawg · July 2003

RhumAndJerk,
Had ribs tonight Cooked @250 for 4 hr and 45 min and they were awesome. Have not tried the 3,1,1 method and probably won't because I don't think I could stand it if they were any better.
John

mr toad · July 2003

rhum and jerk,[p]a new york strip - grilled medium rare - [p]a few baked fingerlings[p]broccoli [p]nothing for dessert - after toadfest - the little lady will not let me near the desserts

djm5x9 · July 2003

RhumAndJerk:[p]I just poked my head in the kitchen and it looks like fried shrimp . . . That is OK, raining and rather messy outside this evening.
[/b]

J Appledog · July 2003

What kind of mustard, RhumAndJerk? JCA

Steve-O · July 2003

RhumAndJerk,
Tonight it's smoked trout on the large and a pan of corn bread on the small.

Car Wash Mike · July 2003

TRex, This was the absolute best tenderloin I've ever cooked. I soaked the plank in water for 1-1 1/2 hours then rolled the tenderloin in DP rub and sprayed with extra virgin olive oil. Cooked direct on the plank at 300 until done. Moist and so tender.
I also, tried Mahi Mahi Tuesday on a plank and it was great also.
I have a site that I'm checking into that you can reuse the planks very often instead of a couple.
IMHO a must try. The planks I bought were 3 for $15. You can get at least 2 if not 3 cooks out of each one.[p]CWM

char buddy · July 2003

J Appledog,[p]why Mrs. Dog's disappearing mustard, of course....[p]CB

mr toad · July 2003

change of plans - neighbor brought over just picked corn - very nice with the meal [p]maybe potatos next time

Smokin' Todd · July 2003

<p />RhumAndJerk,[p]Worked late and ready for a couple of top rounds. Heating the green guy up as I type.
Got one, mine, with cow-lick, the other with sazaon, salt, and adobo for the better half.
Will do these at 550 for 5 minutes a side.[p]ST[/b]

Unknown · July 2003

RhumAndJerk,
Hot wings and cold brew, side order of Alien on SciFi channel.
Coat in Spin, cook at 275 for an hour, flip every thirty minutes.
Wing sauce is one part butter, one part Tabasco, put tem wings wings in a container big enough to hold them all, slop the sauce to em , cover well and put em back on the grill to dwell until the redheaded girlfriend gets home.

The Colonel · July 2003

Mr. Toad, We live toooooo close. Strange but my NY strips are gooooo goooooood with potato, and like my friend, ever since Mr Toads League of Egstraordinary Cooks, Dee won't even let me say cheesecake.
yours in the egg--The Colonel

TRex · July 2003

Car Wash Mike ,[p]Did you sear the outside of the tenderloin over open flame before putting on the plank?[p]Sounds like I've got to try this deal.[p]TRex

Car Wash Mike · August 2003

TRex, No sear.
Give it a shot on chicken and fish.[p]CWM

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