Cold Smoked & Char-Grilled Chops with an upset: Q-View

Discussion in 'Grilling Pork' started by forluvofsmoke, Jul 6, 2011.

  1. forluvofsmoke

    forluvofsmoke Smoking Guru OTBS Member

    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:

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    Coarse ground Red Bell Pepper Rub and straight to the grates on the right-end and center of the SNP:

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    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:

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    2 chops I set aside in the fridge for non-smoked searing in case our house guest didn't want smoke...it happens:

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    A single layer of coals for the chops, hot and ready:

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    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:

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    Things are going great at this point...:

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    ...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...:

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    ...getting ready to do some edge scoring...:

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    ...and then...:

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    ...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:

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    The survivors are happily huddled in a nice warm heap:

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    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
     
  2. meateater

    meateater Smoking Guru SMF Premier Member

    It happens, the rest look great! [​IMG]
     
  3. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    They look great. I hope you have some hungry guests!
     
  4. africanmeat

    africanmeat Master of the Pit OTBS Member

    Eric they look yummy i will have the one that fell [​IMG]
     
  5. bearcarver

    bearcarver Smoking Guru OTBS Member

    Awww Wowwwwww!!!!!

    Great post & Awesome looking chops!!!!

    Those last two Qviews are some outstanding BearViews!!!

    Thanks for showing, Eric, You da man!!!

    Bear
     
  6. captturbo

    captturbo Smoke Blower

    Africanmeat beat me to it but I'd eat the one you dropped in a heartbeat! So much porky love in a heap there! I know you guys had a great time!
     
  7. forluvofsmoke

    forluvofsmoke Smoking Guru OTBS Member

    Thanks Al, yea, we had 9 peeps on hand to take care of most of 'em...a couple left over got eaten for lunch. Worked out dandy!
     
    Thanks meat, I hadn't pulled that one before...ever...at least not due to nearly grilling my hand...ha-ha!
     
    AAAAAAAAAAH SHEEEEEEEEEEEESH!!!!!!!!! Thanks brotther!
     
    Thanks Bear, I don't know why I was even taking pics on this one...I guess just habit, or for a just in case scenerio...and then, it happened...who'd of thought there would be a reason for having a digi-cam in hand while I was cooking with a method I've done 50 times? No tears, no pain, but it goes to show how you can get side-tracked when multi-tasking with two or more smokers running at one time. Cold smoke tending with one and hot grilling on another...and where were my gloves? Right up front on the shelf of the grill...LOL!!!
     
    Thanks, I do get elected for cooking quite often...I volunteer even more often, just 'cause I know we all like outdoor cooked foods so much better. I did think about washing off that bigger chop I dropped, but, I've eaten some food with strange textures myself and wondered were it had been dropped. So, I quickly deleted the thought from my data bank...ha-ha!
     

    Thanks again, all!

    Eric
     
  8. Those are great lookin' chops, bet they were delicious.
     
  9. venture

    venture Smoking Guru OTBS Member

    That looks about as bad as the stuff Eric usually posts.  Pass me a plate full please?

    Good luck and good smoking.
     
  10. cfarley

    cfarley Fire Starter

    WOW great looking chops. Can you tell me where I can learn about cold smoking?
     
  11. forluvofsmoke

    forluvofsmoke Smoking Guru OTBS Member

    Thanks,

    are you referring to the how and why of cold smoking in general, or just for the sake of smoked/seared steaks, chops, fish and cut-up chicken?
     

    What you should know right out of the gate is that cold smoking is mostly used for cheese and cured meat products (not fresh), whereas the meat can be held in the "danger zone" for extended periods safely. The method of cold smoke/searing is a short-term cold smoke, then searing to bring the meat up to finish temps quickly, so the danger zone time/temp is shortened significantly.

    If you're looking for info on cold smoking for it's generally used purpose, the bacon/sausage section of the "cold smoking" section just beneath the "smoking meats (and other things)" forum should cover alot of it. It may be scattered among various threads where members have posted their methods for a particular type of sausage, etc, found HERE.

    This thread explains more of the basics of how I do a cold smoke sear with a charcoal kettle with t-bone steaks as the victim:

    http://www.smokingmeatforums.com/t/...esher-course-t-bones-for-halloween-drool-view

    And, this thread explains how I went about setting it all up when getting ready to use it the first time...additional discussions from other members are contained here regarding cold smoking on gas grills, as well (pics are small on this one, but you can click on the thumbnails to enlarge):

    http://www.smokingmeatforums.com/t/76177/coffee-can-mod-for-charcoal-smoking-steaks

    It may sound kinda strange, but a cold smoke/sear gives you that long, deep smokehouse flavor before actually getting the meat cooked (similar to certain sausages, bacon and hams), without the use of curing agents. You can hot smoke small cuts of chicken, steaks, chops as well, though I don't seem to get the same depth and smoothness of smoke flavor. The additional searing step adds some flavor as well, so it's like having the best of both worlds all wrapped into one piece of meat.

    Eric
     
  12. cfarley

    cfarley Fire Starter

    Great info! Thanks.
     
  13. bluebombersfan

    bluebombersfan Master of the Pit OTBS Member

    RIP little pork chop!!  The rest of them look awesome!  Great job!!
     
  14. billyj571

    billyj571 Smoking Fanatic

    Thanks for the info, Great job on the chops
     
  15. rbranstner

    rbranstner Smoking Guru OTBS Member

    Looking good. I still have not tried chops on the smoker. I am slacking.
     

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