- Aug 27, 2008
- 5,170
- 409
The wife came home from errands today with an arm-load of chops, so, while I waited for my cold smoke cheese project in the gourmet to finish, I fired up for another cold smoke in the SNP.
While I dry-rubbed the chops, the smoker's gettin' happy with 4 briqs and apple wood in the left-end of the smoke chamber:
Coarse ground Red Bell Pepper Rub and straight to the grates on the right-end and center of the SNP:
2 minutes with the lid closed...even dispersion throughout, so I closed it up for 30 minutes, then, it's time to fire-up a couple chimneys of charcoal over a double-burner cooker to prep for the sear...about 45 minutes cold smoke and a couple minutes out covered under the lid of another grill (to avoid ash covered chops) while I spread the coals for final burn-in before they go on over a very hot grill:
2 chops I set aside in the fridge for non-smoked searing in case our house guest didn't want smoke...it happens:
A single layer of coals for the chops, hot and ready:
Hmm...definitely thin cut chops...they look like a red tail-light lens under the small flare-ups...these won't take long at all to finish up...this is shot without flash in low light...just about dark in my kitchen without my over-head lamps turned on:
Things are going great at this point...:
...the ussual...a couple of loin chops are curling up from the tightening of the connective tissues in the thin fat layer around the outside...no big deal, grab a knife make a couple quick scores through the edge while holding it stable with tongs and flip when the first side is seared, right?...been there, done that...:
...getting ready to do some edge scoring...:
...and then...:
...that used to be one of the no-smoked chops...now it's just a dirty 'ol ash-dredged chop...can't say the gritty texture would be suitable for my liking, so I won't pass it down to anyone else either...just me...won't bother rinsing in water, 'cause you won't get rid of it all Cause? No glove and a short knife over a 600*+F grill grate (lost my mind while I was getting ready to pull the finish product from my first cheese smoke). Yeah, that'll work!!! I still have most of the hair on my wrist and arm, not from a flare-up, but radient heat...LOL!!! Aaaaaah, crap happens to the best of us:
The survivors are happily huddled in a nice warm heap:
I only cussed myself out for a couple seconds...no real damage done, and I was laughing about it a half-minute later.
Moral of the story? If you can't take the heat, wear your grilling (or welding) gloves. LOL!!!
Night all...great smokes and grilling to ya!
Eric
While I dry-rubbed the chops, the smoker's gettin' happy with 4 briqs and apple wood in the left-end of the smoke chamber:
Coarse ground Red Bell Pepper Rub and straight to the grates on the right-end and center of the SNP:
2 minutes with the lid closed...even dispersion throughout, so I closed it up for 30 minutes, then, it's time to fire-up a couple chimneys of charcoal over a double-burner cooker to prep for the sear...about 45 minutes cold smoke and a couple minutes out covered under the lid of another grill (to avoid ash covered chops) while I spread the coals for final burn-in before they go on over a very hot grill:
2 chops I set aside in the fridge for non-smoked searing in case our house guest didn't want smoke...it happens:
A single layer of coals for the chops, hot and ready:
Hmm...definitely thin cut chops...they look like a red tail-light lens under the small flare-ups...these won't take long at all to finish up...this is shot without flash in low light...just about dark in my kitchen without my over-head lamps turned on:
Things are going great at this point...:
...the ussual...a couple of loin chops are curling up from the tightening of the connective tissues in the thin fat layer around the outside...no big deal, grab a knife make a couple quick scores through the edge while holding it stable with tongs and flip when the first side is seared, right?...been there, done that...:
...getting ready to do some edge scoring...:
...and then...:
...that used to be one of the no-smoked chops...now it's just a dirty 'ol ash-dredged chop...can't say the gritty texture would be suitable for my liking, so I won't pass it down to anyone else either...just me...won't bother rinsing in water, 'cause you won't get rid of it all Cause? No glove and a short knife over a 600*+F grill grate (lost my mind while I was getting ready to pull the finish product from my first cheese smoke). Yeah, that'll work!!! I still have most of the hair on my wrist and arm, not from a flare-up, but radient heat...LOL!!! Aaaaaah, crap happens to the best of us:
The survivors are happily huddled in a nice warm heap:
I only cussed myself out for a couple seconds...no real damage done, and I was laughing about it a half-minute later.
Moral of the story? If you can't take the heat, wear your grilling (or welding) gloves. LOL!!!
Night all...great smokes and grilling to ya!
Eric
