hello again all,
so i was searching the beer fridge ( freezer) and found i still had several packs of chops from a pig i had bought earlier in the year, now I'm thinkin Jan's rub? ( and 1.5 hours of maple/apple smoke) but my question lies in do i finish in the smoker,the oven,the grill,or in a frying pan.
suggestions as usual very welcome.
p.s.
I should add they are kinda cut on the thin side.
Thaw them out and put in the smoker later on tonight when it gets cooler. Run the Smoke Generator only and apply an hour to an hour and a half of smoke wrap in plastic and put them in the fridge. then grill tomorrow night with a sprinkling of Jan's rub on them. Will be some killer Cold Smoked Chops
As for the pork steaks Seemore has a recipe around here somewhere for some killer smoked ones I will have to find it
If you make Cajun food and use Tasso, make your own with the pork steaks.
hello all,
well did the chops and steaks using Tenpoint5's cold smoke way, ( btw thanks) first off sorry i forgot to take pics.
second, I did both the steaks and chops in a cold smoke, then popped in the fridge for a few hours,then before grilling i rubs Jan's wonderful rub on them.
after i stuffed my face and washed it down with a cold beverage I started to doze off in that happy full belly place and my wife actually came in and woke me up and said " that was the best thing you did in that damn smoker so far, you need to do those again"
so i am probally going to give them a 2 thumbs way up. thanks again Tenpoint5,and of course Jan for the great rub. :)