Thread: just wanted to share tonight's dinner with you guys..

Pork chops.

Originally Posted by nessmuck

Attachment 264971..Finally got me some Fiddle Heads...sooo good !

Ah, NICE. You got some!

Originally Posted by cudarunner

Well it's not for supper but it's going to be for eating so I decided to post here.

There was a sale on boneless skinless chicken thighs at a near by store ($1.69 per pound) and I'd cured and frozen one batch and was curing the other when I got a hankering to try making Chicken Jerky. So I pulled the thighs out of the brine and reserved the brine. Then I mixed up my usual seasoning mixture that I use for Beef, Deer or Elk jerky but I was out of the low sodium soy sauce that I usually use so I cut down the amount and used a dark soy instead. Once I had the thighs coated, I added some of the brine and let it set for a few hours and then I cut slices and got them ready for the smoker.

Ready for smoking, then slow drying:


Slow smoked at 120 degs with two pans of chips then dried at 110 degs.The dark Is Not Burned--it's just from the dark soy sauce.

I just removed the thinest pieces and the others will probably be done in a few hours.

The pieces I've sampled are a little salty but not too bad. Next time I'll skip the brine and use plain water to thin the seasoning down.

OUTSTANDING. How was it?

Originally Posted by Mrchick

Pork chops.

My wife has always had a thing about pork, meaning she insisted she doesn't care for it. Only recently have I begun to change her mind on that. I'd like to get a few for the weekend, weather permitting, and put them on the grill. Maybe finish them with a glaze of balsamic vinegar, garlic, and rosemary. I'll have to check the temps for Sat.

Originally Posted by OCDshaver

OUTSTANDING. How was it?

As I said, a bit on the salty side but not bad, just more so than I prefer. I'll be making more in the future using the reduced soy and no pre-brining and will post then.

With all that said, several have had a bite and all have liked it and no one knew it was made from chicken.

Originally Posted by cudarunner

As I said, a bit on the salty side but not bad, just more so than I prefer. I'll be making more in the future using the reduced soy and no pre-brining and will post then.

With all that said, several have had a bite and all have liked it and no one knew it was made from chicken.

I need to do some bacon soon. I've been so busy with work lately that I haven't had the time to plan my weekends very effectively. Last week I baked a ton of bread during the week but when the weekend came around, I was wiped. We opted for margaritas and carne asada at our local Mexican restaurant.

Originally Posted by OCDshaver

My wife has always had a thing about pork, meaning she insisted she doesn't care for it. Only recently have I begun to change her mind on that. I'd like to get a few for the weekend, weather permitting, and put them on the grill. Maybe finish them with a glaze of balsamic vinegar, garlic, and rosemary. I'll have to check the temps for Sat.

Sounds great. Good luck.

It's 106 here in Tucson today and the family asked me to fire up the grill today for tri-tip, man, I better get some good Father's Day loot for this. Time to get this on the fire and drink lots of water

Originally Posted by ReardenSteel

It's 106 here in Tucson today and the family asked me to fire up the grill today for tri-tip, man, I better get some good Father's Day loot for this. Time to get this on the fire and drink lots of water

I'm off topic a bit with this but---------------last August in fact the latter part of August I was riding to Tucson to visit with splashone and I stopped at Datewood AZ at 11 AM for fuel for the bike and cold water for me and their old style bulb thermometer was in the shade and it read 106 degs. I have no idea what the temp was when I landed in Tucson at 3:30 PM that afternoon but it was plenty warm!

I had a couple of pork chops tonight along with egg noodles fried in the grease of the pan with some onions.

Comfort food for my wife that reminds her of her youth and I like them also.