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Iowa Chops and Hasselbacks

Brisket_Fanatic
Brisket_Fanatic Posts: 2,885
in EggHead Forum
Took some Iowa Chops and brined them in water, salt and Worcestershire for about 2 hours. Then coated 1 with Hot Rub @saluki2007 , 1 with salt and pepper and last one with trader joes coffee rub.  Hot rub was great, s&p always good but wasn't a big fan of coffee rub.  Hasselback potatoes were garlic, Parmesan and cheddar. Good stuff for sure, chops were direct at 400 with a chunk of cherry and pulled at 140. Potatoes were indirect at 350 for about 45 minutes. Pics in random order

NW IA

2 LBGE, 1 SBGE, 22.5 WSM, 1 Smokey Joe and Black Stone

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Comments

  • Eggdicted_Dawgfan
    Eggdicted_Dawgfan Posts: 1,912
    That finished plate is money!
    Snellville, GA


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  • RRP
    RRP Posts: 26,465
    edited July 2016
    Looks GREAT from here! Loved your Hasselbacks!
    Re-gasketing the USA one yard at a time 
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  • Brisket_Fanatic
    Brisket_Fanatic Posts: 2,885
    @Eggdicted_Dawgfan Thanks, it was great! 

    NW IA

    2 LBGE, 1 SBGE, 22.5 WSM, 1 Smokey Joe and Black Stone

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  • Brisket_Fanatic
    Brisket_Fanatic Posts: 2,885
    @RRP Thanks! Lots of new ideas for hasselbacks the next time.  Definitely need more seasoning on the Parmesan ones as they were a tad bland.  

    NW IA

    2 LBGE, 1 SBGE, 22.5 WSM, 1 Smokey Joe and Black Stone

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  • RRP
    RRP Posts: 26,465
    Brisket_Fanatic said:
    @RRP Thanks! Lots of new ideas for hasselbacks the next time.  Definitely need more seasoning on the Parmesan ones as they were a tad bland.  
    Just be happy you cut them freehand vs the measured slices I posted a few years back. It took years to get over that sh*t storm! 
    Re-gasketing the USA one yard at a time 
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  • Biggreenpharmacist
    Biggreenpharmacist Posts: 4,343
    RRP said:
    Brisket_Fanatic said:
    @RRP Thanks! Lots of new ideas for hasselbacks the next time.  Definitely need more seasoning on the Parmesan ones as they were a tad bland.  
    Just be happy you cut them freehand vs the measured slices I posted a few years back. It took years to get over that sh*t storm! 
    I still laugh about that. That was just all in good natured fun, though. Should laugh at yourself more, Ron. I make fun of myself all the time. 

    And I'm sorry but using a steel ruler and a pen to measure your potato slices is just funny, even though its pretty ingenious. 

    Little Rock, AR

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  • Brisket_Fanatic
    Brisket_Fanatic Posts: 2,885
    @RRP don't worry, I'm a tad OCD and the thought definitely crossed my mind.  

    NW IA

    2 LBGE, 1 SBGE, 22.5 WSM, 1 Smokey Joe and Black Stone

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  • RRP
    RRP Posts: 26,465
    Biggreenpharmacist said:
    RRP said:
    Brisket_Fanatic said:
    @RRP Thanks! Lots of new ideas for hasselbacks the next time.  Definitely need more seasoning on the Parmesan ones as they were a tad bland.  
    Just be happy you cut them freehand vs the measured slices I posted a few years back. It took years to get over that sh*t storm! 
    I still laugh about that. That was just all in good natured fun, though. Should laugh at yourself more, Ron. I make fun of myself all the time. 

    And I'm sorry but using a steel ruler and a pen to measure your potato slices is just funny, even though its pretty ingenious. 
    Thanks...BTW that customer of yours never did order unless he never identified himself.
    Re-gasketing the USA one yard at a time 
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  • Hans61
    Hans61 Posts: 3,901
    Love Iowa chops!!!
    “There are three rules that I live by: never get less than twelve hours sleep; never play cards with a guy who has the same first name as a city; and never get involved with a woman with a tattoo of a dagger on her body.”
    Coach Finstock Teen Wolf
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  • Biggreenpharmacist
    Biggreenpharmacist Posts: 4,343
    RRP said:
    Biggreenpharmacist said:
    RRP said:
    Brisket_Fanatic said:
    @RRP Thanks! Lots of new ideas for hasselbacks the next time.  Definitely need more seasoning on the Parmesan ones as they were a tad bland.  
    Just be happy you cut them freehand vs the measured slices I posted a few years back. It took years to get over that sh*t storm! 
    I still laugh about that. That was just all in good natured fun, though. Should laugh at yourself more, Ron. I make fun of myself all the time. 

    And I'm sorry but using a steel ruler and a pen to measure your potato slices is just funny, even though its pretty ingenious. 
    Thanks...BTW that customer of yours never did order unless he never identified himself.
    Well damn. I do know he got my email after you sent it to me. He may have been one of those who wanted a peel and stick. I tried to tell him. Well, sorry. Tried to get a customer. Thanks for all your effort. Sorry you wasted your time. Im gonna need one myself soon so I know damn well you'll sell one anyway. I may go on and by extra for my small and my medium vision, too, just to keep on hand. 

    Little Rock, AR

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  • YukonRon
    YukonRon Posts: 17,261
    Delicious meal. I love pork and potato, that cook was outstanding!
    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
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  • Brisket_Fanatic
    Brisket_Fanatic Posts: 2,885
    edited July 2016
    @Hans61 - They are the best!

    NW IA

    2 LBGE, 1 SBGE, 22.5 WSM, 1 Smokey Joe and Black Stone

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  • Brisket_Fanatic
    Brisket_Fanatic Posts: 2,885
    @YukonRon Thanks! I even pulled the S&P one a little earlier like 135 so when it get's nuked it has a little chance of still having moisture.

    NW IA

    2 LBGE, 1 SBGE, 22.5 WSM, 1 Smokey Joe and Black Stone

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  • saluki2007
    saluki2007 Posts: 6,354
    Wowza!  Great looking grub right there.  Glad you liked the rub.  It really shines on ribs and butts.
    Large and Small BGE
    Central, IL

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  • Brisket_Fanatic
    Brisket_Fanatic Posts: 2,885
    @saluki2007 That is on the list,   Thanks again for sending me some of your secret stash

    NW IA

    2 LBGE, 1 SBGE, 22.5 WSM, 1 Smokey Joe and Black Stone

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