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

Had to try this, peaches on pork chops.
I took a can of diced peaches in heavy syrup, and slowly brought them to light boil. Then mashed them up and continued to boil them down.
BBQ'd a couple nice fat pork chops and some asparagus, made some Jasmine rice and topped it with all that sweet goodness

Will do that one again

Originally Posted by Dieseld

Had to try this, peaches on pork chops.
I took a can of diced peaches in heavy syrup, and slowly brought them to light boil. Then mashed them up and continued to boil them down.
BBQ'd a couple nice fat pork chops and some asparagus, made some Jasmine rice and topped it with all that sweet goodness

Will do that one again

Fruit(just about any kind) and Pork are always a good bet .......+1

Yes sir!

I used a rub on the chops that had a bit of a salty flavor. This seriously may have been the best chop I've ever eaten.
WhenI used to inject the meats I smoked, I used peach nectar in the pork butts, but I don't waste my time injecting anymore. Never really found it to be that big of a game changer

Originally Posted by Dieseld

Yes sir!

I used a rub on the chops that had a bit of a salty flavor. This seriously may have been the best chop I've ever eaten.
WhenI used to inject the meats I smoked, I used peach nectar in the pork butts, but I don't waste my time injecting anymore. Never really found it to be that big of a game changer

For every time I've ever tried to marinate or inject a flavor into a meat ,I have found sauce to usually be the best answer. Rubs on the other hand stick to the meat and are always welcome in my kitchen.

Couldn't agree more with the injection/marinade, sauces are far more flavorful.
I will use rubs on bbq, but for longer smokes, like butts no. The sugars just burn, so instead I take my rubs and grind them into a powder and use that as a finishing powder, mixing in as I pull the pork. Flavor is out of this world.

I need to go eat some pork now dammit !!

BACON!!!!!!!

Originally Posted by cudarunner

Damn it looks good!!

Do you 'shower' the links after smoking to prevent 'shriveling'? Also (If you do) afterwords do you allow the links to 'bloom' for color? Just wondering.

I don't shower them. I leave the uncooked sausages in the refrigerator over night to develop a pellicle. The next day I slowly bring them up to temperature. In my Brradley smoker on a hot day like it was, I just get the smoker/pucks burning alone. This will bring the temperature up to about 120 inside the box. After an hour turn on the oven element and bring it up to about 200. I let them cook to 150/155, right to the point where the proteins are starting to force out moisture. Then I drop them immediately into a 50/50 ice and water bath to cool completely. Blooming is usually done at room temperature. I don't do that. But I do leave them uncovered in a refrigerator over night to let them dry off after their bath. No shrinkage, good color, good snap.

Originally Posted by OCDshaver

That's outstanding. I hope it's a great trip. I'd love to be there myself. Enjoy.

It was an awesome trip.

If you're ever in Florence I highly recommend Il Latini. The place is great.

Geek

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Originally Posted by Mrchick

Nice looking carbonara. It's a favorite of mine.

I'm generally not a fan, but it was awesome. We went to that place for our first anniversary amd had to go back this visit.

Geek

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