Last summer for Gretna Days and open house for my business I smoked up around 35 pounds of those bad boys.
They went QUICK.....everyone loved them.
Certain people been on my a$$ to smoke a bunch up again.
Soooo I went to Fairway today and bought some that were 1 1/4 inch thick. 16 in all. (I figured 4 per rack...4 racks).
Problem.......I was a couple sheets to the wind and don't know exactly what rub I used. I know I marinated them in Italian dressing for 6 hours and then I draw a beer... I mean a blank.
Any suggestions on a rub?
Mike.
Iceman's Oink'r Rub. Believe he posted it in the "Recipes in Development" section recently.
MPT, I agree with Tiny. Iceman's Oinker Rub is Great!
You will, of course, be posting pictures of those bad boys, won't you?
You know I am referring to the chops, of course!
Mrs S
Quote from: seemore on January 25, 2010, 11:29:55 AM
MPT, I agree with Tiny. Iceman's Oinker Rub is Great!
You will, of course, be posting pictures of those bad boys, won't you?
You know I am referring to the chops, of course!
Mrs S
Yes Mam!
Chops and photo's to follow.
I see I'm going to have to go get some spices....don't have all the the rub calls for.
1 1/4" Now thems some thick chops.
Are you goin to do them bad boys from start to finish in the Bradly?
There is a store down the street from me that sells them like that... They call them Illini Chops.
I call them - "PorkZilla"
(http://lh6.ggpht.com/_CbvAIVzmFFM/S13_-vJag9I/AAAAAAABDug/QhOzdoD6dok/s720/0430091816-00.jpg)
We can get 3 meals out of one of them.
Quote from: squirtthecat on January 25, 2010, 12:36:15 PM
There is a store down the street from me that sells them like that... They call them Illini Chops.
I call them - "PorkZilla"
(http://lh6.ggpht.com/_CbvAIVzmFFM/S13_-vJag9I/AAAAAAABDug/QhOzdoD6dok/s720/0430091816-00.jpg)
We can get 3 meals out of one of them.
That's the first helping for my 17YO.
Jans rub is great on chops too.
I've been buying the pork loin @ Sams and cutting my own chops.
Quote from: squirtthecat on January 25, 2010, 12:36:15 PM
There is a store down the street from me that sells them like that... They call them Illini Chops.
I call them - "PorkZilla"
(http://lh6.ggpht.com/_CbvAIVzmFFM/S13_-vJag9I/AAAAAAABDug/QhOzdoD6dok/s720/0430091816-00.jpg)
We can get 3 meals out of one of them.
That's what Fairway calls them also.
And yes OU start to finish in the Bradley....I'm just that kind of a guy! ;D
Quote from: Tiny Tim on January 25, 2010, 11:16:13 AM
Iceman's Oink'r Rub. Believe he posted it in the "Recipes in Development" section recently.
I used that rub on my butt(pork that is) this weekend and it was really good! would recommend ;)
Looking forward to your results... These things will start going on sale when the 'grilling season' finally rolls around.
Arnie did some loin chops a while back, and he hit them with Carolina Treet and a Jaccard to work it into the meat.
Ditto on the dittos to the Oink'r Rub.
Quote from: squirtthecat on January 25, 2010, 01:34:50 PM
... These things will start going on sale when the 'grilling season' finally rolls around.
Uh, I thought Grilling season was what you sprinkled on the meat.
I'm not sure what I would do If I could not cook outdoors year round...
Quote from: FLBentRider on January 25, 2010, 01:36:50 PM
I'm not sure what I would do If I could not cook outdoors year round...
You'd be like me. Spend 3 minutes putting on hat/coat/scarf/gloves, and take a breath before you headed out into the cold. But I'm nuts. :D
Squirt you forgot the coveralls and pack boots. ;D
What's wrong with put'n on all that crap?
If you want to smoke get your a$$ out there!
Quote from: MPTubbs on January 25, 2010, 01:53:21 PM
What's wrong with put'n on all that crap?
If you want to smoke get your a$$ out there!
I had my a$$ out there this weekend, fired up the smoker Sat morn and didnt shut Bradley off till 10:00 Sun night.
Goose Bay Company Oink'r Rub (Alaskan Butt Blast)
Recipe By: Pat Gbur (iceman)
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 tablespoon Spanish paprika
1 tablespoon smoked paprika
1 tablespoon fresley ground black pepper
1 tablespoon white pepper
1 tablespoon granulated garlic
1 tablespoon granulated onion
1 tablespoon chili powder
1 tablespoon ground red pepper flakes
1 tablespoon celery salt
1 tablespoon dry mustard
Mix all ingredients and store in an air tight container up to
six months.
Quote from: OU812 on January 25, 2010, 01:43:31 PM
Squirt you forgot the coveralls and pack boots. ;D
I left my Carharts and Red Wing boots back on the Farm when I went off to college.
Dad has shrunk enough over the years, that he wears them now!
Quote from: MPTubbs on January 25, 2010, 01:53:21 PM
If you want to smoke get your a$$ out there!
Amen, bro!
Bradley Smokers - No Excuses..
SmokeN,
"I used that rub on my butt(pork that is) this weekend...."
Glad you CLARIFIED that!!!!! ;)
Mrs S
Quote from: squirtthecat on January 25, 2010, 12:36:15 PM
There is a store down the street from me that sells them like that... They call them Illini Chops.
I call them - "PorkZilla"
(http://lh6.ggpht.com/_CbvAIVzmFFM/S13_-vJag9I/AAAAAAABDug/QhOzdoD6dok/s720/0430091816-00.jpg)
We can get 3 meals out of one of them.
Here in NW Iowa we call them .........................................................................guess.............................."IOWA CHOPS" and they are absolutely awesome tender and THICK :D
LTS
Those chops are thick enough to stuff!
Quote from: love the smoke on January 25, 2010, 06:12:36 PM
Quote from: squirtthecat on January 25, 2010, 12:36:15 PM
There is a store down the street from me that sells them like that... They call them Illini Chops.
I call them - "PorkZilla"
(http://lh6.ggpht.com/_CbvAIVzmFFM/S13_-vJag9I/AAAAAAABDug/QhOzdoD6dok/s720/0430091816-00.jpg)
We can get 3 meals out of one of them.
Here in NW Iowa we call them .........................................................................guess.............................."IOWA CHOPS" and they are absolutely awesome tender and THICK :D
LTS
West Central Iowa, that's an "America's Cut" chop....Our Iowa chops are Thick Bone-In Center Cut chops with the tenderloin attached.
edit: added the word "thick"
In Texas, We call ones that size ..... "Breakfast Chops"
I like the way Texans think! ;)
MPT, did you get some pictures of those chops?
Mrs
Quote from: seemore on January 26, 2010, 08:10:42 AM
MPT, did you get some pictures of those chops?
Mrs
Will takes some pictures Friday for ya.....the little piglets are in the freezer right now chill'n!
Ok you Nebraskan smokers.......can't find spanish or smoked paprica here in the Omaha area. >:(
Also can't find white pepper.
Help!
If nothing else should I just use plan ol paprica?
Quote from: MPTubbs on January 28, 2010, 01:04:07 PM
Ok you Nebraskan smokers.......can't find spanish or smoked paprica here in the Omaha area. >:(
Also can't find white pepper.
Help!
If nothing else should I just use plan ol paprica?
Dont use plain ol paprika its to bland.
Go to Penzeys, I was just there yester day, you will be in spice heaven, they have every thing.
Its on 72 nd St just north of NFM on the west side (616 S. 72 nd St.)
If theres an middle aged blond haired lady with glasses at the counter tell her the smoker guy in the black jacket that was in here yester day sent ya. :D
MPTubbs,
I'm with CRG, if you aren't doing too many, those are stuffers. I brine mine.
Or you might try this. It has worked for me in the past.
Of Blackouts and Barbeques by Old Sarge
http://forum.bradleysmoker.com/index.php?topic=12955.msg149841#msg149841
Uh Oh. You already used that. That is the problem.
From what I've seen of your smokes, you are going make them killer anyway.
Photos!!!
Good luck and slow smoking,
Pachanga
Quote from: OU812 on January 28, 2010, 01:25:34 PM
Quote from: MPTubbs on January 28, 2010, 01:04:07 PM
Ok you Nebraskan smokers.......can't find spanish or smoked paprica here in the Omaha area. >:(
Also can't find white pepper.
Help!
If nothing else should I just use plan ol paprica?
Dont use plain ol paprika its to bland.
Go to Penzeys, I was just there yester day, you will be in spice heaven, they have every thing.
Its on 72 nd St just north of NFM on the west side (616 S. 72 nd St.)
If theres an middle aged blond haired lady with glasses at the counter tell her the smoker guy in the black jacket that was in here yester day sent ya. :D
Thanks OU...going to Penzeys I think I know right were it is!
I agree with OU.
There is a tremendous amount of difference in Paprika. I quit carrying paprika in my spice cabinet because I couldn't figure out what all the fuss was about. It added no flavor and was more of a coloring agent. Then I found real paprika and now have several varieties.
Good luck and slow smoking,
Pachanga
Quote from: Pachanga on January 29, 2010, 07:56:56 AM
I agree with OU.
There is a tremendous amount of difference in Paprika. I quit carrying paprika in my spice cabinet because I couldn't figure out what all the fuss was about. It added no flavor and was more of a coloring agent. Then I found real paprika and now have several varieties.
Good luck and slow smoking,
Pachanga
I kinda feel the same way, still using the generic stuff. What do you use now ?
I'm on my way to the spice shop now.
Go'n to get spanish and smoked paprica for sure and some white pepper.
Then it's to the Tattoo shop for more ink!
Need to finish my back up. ;D
Tubbs
Penzeys has an opened jar sittin next to each of there spices so you can smell and taste them before you buy them.
FLB
I use Hungarian Sweet if I just want a rich paprika flavor and the Hungarin Half Sharp if you want some bite. The Californian Sweet has a mild flavor. The smoked is like the half sharp with a nice smoked background.
I use them all, not at the same time, just depends what I'm lookin for at the time I'm makin stuff.
FLBentRider,
OU has been in my spice cabinet.
Hungarian sweet (PAPA brand is what I have now), Hungarian Hot (SZEGED Brand) and a smoked paprika that I just finished and threw the can away. The sweet is at my local grocery (Kroger, Albertsons) but the hot was purchased in Chicago at some out of the way spice store by my son. He had a hard time finding it.
Hungarian seems to always be the best.
I just tasted the hot to try and describe it. All I can come up with is unique and delicious, very different from another spice.
Good luck and slow smoking,
Pachanga
Right on Pachanga
Once you get some good paprika you wont go back to that bland store bought crap.
Quotebut the hot was purchased in Chicago at some out of the way spice store by my son.
If you could find out where he got it, I would be interested to know..
I like to find 'out of the way' places when we visit Chicago. As long as I don't have to worry about needing body armor. :o
I saw some of the SZEGED spices while on vacation in Williamsburg, VA. But they wanted tourist $$$ for them. I'd rather pick it up at a 'mom and pop' type place.
I really need to get to Penzeys in St Louis. Next time the Mrs is shopping, I'll 'disappear' for an hour or two.
Squirt,
I'll quiz him.
Pachanga
Got my spices!
Penzeys ROCKS.....what a store!
OU the lady behind the counter remembers you...she told me you smoke alot! lol
Yep smoke is rollin at my house all the time.
Do allot of smokes in my sleep, really I have things smokin when I'm sleepin all the time. Did some peanuts last night.
I get all my spices at Penzeys. Aint it great how they let you smell and taste what you are lookin for?
Quote from: OU812 on January 29, 2010, 12:46:38 PM
Yep smoke is rollin at my house all the time.
Do allot of smokes in my sleep, really I have things smokin when I'm sleepin all the time. Did some peanuts last night.
I get all my spices at Penzeys. Aint it great how they let you smell and taste what you are lookin for?
Yes it is buddy!
They have spices I never heard of before.
Heck if your in a hurry give them a call and tell them what you need and they will have it waitin for ya when you get there.
This weekend smoke.
Some thick little piggies!
(http://lh4.ggpht.com/_SdwnSkI1cwY/S2OL6Fdo47I/AAAAAAAAAmM/B684Szfq4WA/s400/DSC00843.JPG)
Letting them bathe in Italian dressing over night.
(http://lh3.ggpht.com/_SdwnSkI1cwY/S2OL652A5qI/AAAAAAAAAmU/EWrHow3Oe8M/s400/DSC00845.JPG)
In the morning I'll rub em with some Oinker Rub and let rest for a couple of hours before the Pecan smoke out.
I think I should pull them out at about 145* IT.....do you all think that's about right?
Yep, them looks like Iowa Chops. You gonna have some good eats there.
Quote from: Tiny Tim on January 29, 2010, 06:19:25 PM
Yep, them looks like Iowa Chops. You gonna have some good eats there.
Tim them chops is normal chops for us!! Anything under 3/4 inch is considered a breakfast chop around here. They should be good eats for you though MPTubbs
Quote from: MPTubbs on January 29, 2010, 05:42:31 PM
I think I should pull them out at about 145* IT.....do you all think that's about right?
Yes - I do 142-145F
Here's the Chop's with Oinker rub.
(http://lh5.ggpht.com/_SdwnSkI1cwY/S2RE_imyOYI/AAAAAAAAAoA/xfQpTulc74M/s400/DSC00846.JPG)
Here's the little piggies get'n a smoke job.
(http://lh4.ggpht.com/_SdwnSkI1cwY/S2RE_wDoMCI/AAAAAAAAAoE/dB4qAXwSaeU/s400/DSC00847.JPG)
Thanks FLB....145*ish it is.
------------------------------------------------------------------------
After 3 hours of Pecan and one rotation.
(http://lh3.ggpht.com/_SdwnSkI1cwY/S2RwX4hzwtI/AAAAAAAAApM/01Ldaun_-RY/s400/DSC00848.JPG)
Let me ask a question......since these are 1 1/4" thick and my total weight is 13 pounds, the chops will cook faster then lets say a big slab of meat....right?
Say you have a 13 pound butt..it would take around 13 to 20 hours to cook. And If you had two 13 pounds butts it would take 18 to 26 hours let say.
13 pounds of 1 1/4" chops would take like around 6 hours to hit an IT of 145* even though it's 13 puonds in the box ??
I have the PID set 175*....IT was rising to fast so I adjusted to that temp.
Remember my smoker is a dual element baby now.
They might get done in 3 or four hours.
Since the loin is a tender cut of meat, it (IMHO) does not benefit as much from the low and slow treatment.
There is a lot less connective tissue to break down (like none).
AND
The mass to surface ratio is much greater - chops will cook faster than the same weight of pork loin since there is more surface area exposed to the smoke and heat.
Quote from: FLBentRider on January 30, 2010, 10:02:55 AM
They might get done in 3 or four hours.
Since the loin is a tender cut of meat, it (IMHO) does not benefit as much from the low and slow treatment.
There is a lot less connective tissue to break down (like none).
AND
The mass to surface ratio is much greater - chops will cook faster than the same weight of pork loin since there is more surface area exposed to the smoke and heat.
Thanks FLB....It makes sense now.
Here's the finished product.
(http://lh5.ggpht.com/_SdwnSkI1cwY/S2S1tuqyzwI/AAAAAAAAAqM/Q7rX5fKAlvM/s400/DSC00862.JPG)
(http://lh3.ggpht.com/_SdwnSkI1cwY/S2S1t7gnKuI/AAAAAAAAAqQ/VUDAu00weDk/s400/DSC00864.JPG)
I screwed up!
Not much smoke flavor and they were on the dry side.
Next time I'll smoke for 4 hours instead of 3 or use Hickory instead of Pecan.
FLB hit it on the nose....pull them bad boys out @ 142*.
I pulled @ 145*ish and some were @ 155* even though I rotated the racks.
Glad I took notes. They will be perfect next time!
;)
They still look great MPT
MPTubbs, you gonna eat all that?? :D
Looks fantastic, making me hungry!
Quick question as I am still new. I see you have your V tray lined with foil, does this affect how the Bradley cooks??
Quote from: smokeNcanuck on January 31, 2010, 06:38:19 AM
MPTubbs, you gonna eat all that?? :D
Looks fantastic, making me hungry!
Quick question as I am still new. I see you have your V tray lined with foil, does this affect how the Bradley cooks??
Well...yes.
I use to only foil the back side to force the heat to the front of the smoker. When my smoker used to be a single element heat source. That would be the yes part.
I now foil all of it and punch holes were the vents are in the V tray. I do this for easy cleanup.
I now have a dual element heat system and have no problems heating up my tower in the winter.
Those chops won't last more than 3 days around here....I'm a meat eater! ;D
Thats a bunch of good lookin chops Tubbs
It was a great weekend for smokin, mine was rollin all weekend.
Thanks OU!
Everyone really liked them....and yes smokeN their all gone! ;D
Some of them turned out perfect while most were are on the dry side for my likens.
MPTubbs.
Thanks for sharing your smokes and notes.
It helps everyone to have a guide to use as a road map to success. Judging by the number of views, a lot of people are taking notes.
Good luck and slow smoking,
Pachanga
Quote from: Pachanga on February 01, 2010, 06:20:25 AM
MPTubbs.
Thanks for sharing your smokes and notes.
It helps everyone to have a guide to use as a road map to success. Judging by the number of views, a lot of people are taking notes.
Good luck and slow smoking,
Pachanga
Your welcome Pachanga!
Taking notes from me? Oh boy that would be a mistake!
A newbie leading other newbies.......that would be like the blind leading the blind! lol
8)
We all can learn somethin new.
MP, those look great! And trust me, Seemore and I always take notes and find ways to improve our smokes.
And the advice you get from the Smoke Gods on this forum is always helpful!
Mrs S