Grabbed a few kurobuta pork chops from the butcher yesterday... Been pretty busy with work and Christmas coming up so only had time for a quick cook...Seasoned up the chops with some garlic evoo, BPSGS w/p and oc's sweet and heat... Sliced some potatoes and made a quick sauce with half and half.. Put have of the mixture in a pan and topped with cheese then did the same with the second half...
Covered the potatoes with foil and on the MAK at 250 along with the chops... Pulled the chops at 130, pulled the foil of the taters and cranked to high...After about 20min put the chops on the grill grates for about 3min per side...Pulled and let rest for 15min under foil...
All that and forgot the vegetable...Ohh well
What a great tasting chop... Definitely worth the little extra cost... What great flavor with smoke and seasonings!!
Quartered up some small red potatoes and an onion tossed with little Louies w pepper, a little clarified butter (leftover from baking today) and a little olive oil. Pork tenderloin with LL w pepper, thyme & rosemary.
Tenderloin, potatoes & carrots
This morning:
put some hickory pellets in the hopper
black pepper kurobuta bacon pre smoke
right before coming out
it's wrapped in plastic wrap resting in the fridge. I'll slice it tomorrow
And we're done. Sort of. They never get completely dry in the Pellet cookers, so they'll spend some time in the house oven drying out.
MAK nuts at the 4 hour mark.
Traeger nuts at the 4.5 hour mark. Still pretty tacky. I don't have an expansion rack for the Traeger, so they were piled in there half an inch thick.
Into the house oven for the next few hours.
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And we're ready to spread some Blazin' cheer..
Kept some in reserve for us.
Merry Christmas to the paper kid, our dueling mailmen, the trash guy who hauls off all the greasy/nasty/ash covered messes I put out every Sunday night (he's also getting a 12 pack of Bud to wash the nuts down ), etc. etc...
Ok... this was harder than I thought it would be.. everything looks amazing!! Well here goes..
3rd place Sparky, your ribs are always an amazing sight and I'm sure they tase out of this world. I am still laughing at the fact that you have to put your name on your mustard so no one takes it. Too funny!
2nd place FLBentRider , Birthday Ribeye's look fantastic and I hope it was a good end to the Birthday celebrations.
1st place , bflodan Kurobuta chops and scalloped potatoes.. wow I am still trying to get all the drool off of my monitor!!
Same here. We were busy busy busy this past weekend as I suspect a lot of folks were. We haven't even gotten a Christmas tree yet! The community concert band (which my whole family is in) has one more concert to perform in tonight then we can relax a little and hopefully I get to cook some!