- Aug 27, 2008
- 5,170
- 409
I seem to have generated some interest in this method as of late, so I though I'd share this evening's smoke and sear session for a bit more insight (and enticing photos, of course).
I started with a thaw in a 48 quart cooler lastnight indoors...the 9+ lb package wasn't quite ready this afternoon, and after some prying, I managed to get them apart to finish thawing as I trimmed and seasoned them up.
Waiting for the briqs to finish heating up in my rusty old chimney (no lighter fluid used if I'm cooking):
Let the smoke begin...I took a bunch of shots here so you could see the smoke coming out the small holes in the can:
I left 3 of the Lemon-Pepper Chops out of the smoke, as I don't like to crowd the smoke can...grate temps get hotter the closer you are. Also, this will allow for a taste testing...same batch of meat, one smoked/seared, one just seared. Of course, we all know which will taste the best!
The finish of smoking, searing and finished chops will follow ASAP!
Thanks all!
Eric
I started with a thaw in a 48 quart cooler lastnight indoors...the 9+ lb package wasn't quite ready this afternoon, and after some prying, I managed to get them apart to finish thawing as I trimmed and seasoned them up.
Waiting for the briqs to finish heating up in my rusty old chimney (no lighter fluid used if I'm cooking):
Let the smoke begin...I took a bunch of shots here so you could see the smoke coming out the small holes in the can:
I left 3 of the Lemon-Pepper Chops out of the smoke, as I don't like to crowd the smoke can...grate temps get hotter the closer you are. Also, this will allow for a taste testing...same batch of meat, one smoked/seared, one just seared. Of course, we all know which will taste the best!
The finish of smoking, searing and finished chops will follow ASAP!
Thanks all!
Eric