Grilleld Pork Chops with mustard sauce

I have bought several thermometers from Thermoworks.  They send me emails from time to time with videos about cooking with a smoker and recipes.  Their recipes are always good.  The last email from them recommended the book Cool Smoke by Tuffy Stone.  I didn't know who he was but found out he is a cast member of the TV show BBQ Pitmasters.  I don't watch it because I have no interest in competition BBQ and it's mostly drama and very little information about cooking on a pit.  The book came earlier this week and I have already made three recipes from the book and there are a lot more I want to try. I may be using my smoker more this year than any other.  Going to do some loin ribs with cherry BBQ sauce tomorrow.
 Thick-Cut Pork Chops  Cool Smoke

2 1/2 C. Pork Chop brine

1 1/2 c. Mustard Sauce

4 thick-cut chops (3/4” to 1”)

1 T. salted butter

2 1/2  tsp. kosher salt

2 1/2 tsp. fresh ground black pepper

Prepare pork chop brine 24 hours in advance

Prepare Mustard sauce and warm gently in (or rewarm gently over low heat.

Strain chilled brine and pour over chops in a single layer. Refrigerate uncovered 3 hours.

Remove & pat dry w/paper towels

In small cup nuke butter, 1/2 tsp salt and 1/2 tsp pepper 30 seconds & brush evenly on both sides of chops.Then dust both sides with 1/2 tsp each S&P

Heat grill to 400º & direct grill over hot side for 4 minutes rotate chops 90 degrees and cook additional 4 minutes, flip and repeat until thermometer is 140º  Let rest 5 min before serving with mustard sauce

Pork Chop Brine makes generous 2 3/4 c.

2 1/2 C. apple juice

3 T. honey

1/4 C. kosher salt

2 small bay leaves

2  tsp. caraway seeds

1 tsp mustard seeds

2 tsp whole black peppercorns

1/4 tsp granulated garlic

 Whisk together, cover and refrigerate 24 hours

Mustard Sauce  makes 1 1/2 C.

3/4 C. yellow mustard

1/4 C. whole-grain  mustard

1/4 C. cider vinegar

3 T. honey

1 tsp kosher salt

1 tsp ground black pepper

1/4 tsp cayenne pepper

Combine, refrigerate in air tight container up to 2 weeks

My sister told me about this recipe so I tried it today

Baked Onion

Cut the top and bottom from a sweet onion. Take off the skin and cut a hole in the top.  Put 1Tbsp of butter, 1 Tbsp of Worcestershire sauce or soy sauce and half a cube of bouillon.  Wrap in foil, place in a baking dish and bake @350 for 60 minutes.

Smoked Pulled Pork

 

The recipes are   from Cool Smoke by Tuffy Stone. The pork roast I made was boneless and about three pounds so cook time was much quicker. I used a probe thermometer and mopped it only 3 times before needing to be wrapped.  I wrapped it at about 150 degrees and cooked it to 200 degrees instead of 195.  I felt that the rub would be too salty but this is the first time I made this so followed the recipe. The crust was a little saltier than we like it but when it was chopped and mixed with the rest of the meat, it was OK.  We made sandwiches with the chopped pork and BBQ sauce and topped with coleslaw like is the Memphis in May BBQ style sandwich. Coleslaw is KFC copycat as already posted earlier. 

Fennel Garlic Pork Shoulder

1/2 C. Fennel Garlic rub

1 qt Worcestershire mop

8-10 lb bone-in pork shoulder

Dust shoulder all over with rub. Refrigerate, uncovered, overnight

Heat smoker to 300º smoke for 1 hour.  Mop.  cook 3 hours more, moping about every 30 min.  Wrap, cook to 195º  Let rest 30 min.

Serve sliced chopped or pulled

Fennel Garlic Rub

1/2 C. kosher salt

1/4 C. cracked pepper

1 T. crushed red pepper

1 1/2 tsp. granulated garlic

2 tsp. fresh  cracked 

Mix, store air tight in dark cool place.

Worcestershire mop

1 qt. apple cider vinegar

1/4 C.  kosher salt

1/8 C.  fresh ground white pepper

 1/4 C. Worcestershire sauce

1/4 C. favorite hot sauce

8 T. unsalted butter.

Mix in sauce pan, heat until butter is melted, whisk, pour into heat resistant container. It will keep 5 days

Grilled steak

 

Charlie has a car meet tonight so dinner was early and quick.  Steaks and corn on the grill and a little salad.

Pork ribs in the smoker

 It was a real downpour this morning but it stopped by noon so I smoked acouple pork rib slabs and they were done by dinner time.  Charlie told me he invited a couple of friends that were visiting at the time and this is what was left by the time I got back to the kitchen.

Chicken wings night

 I used Alton Brown's recipe to cook them but didn't toss them in his Buffalo sauce. Instead I served it separately with other sauces for dipping. The other sauces were a spicy apricot sauce for wings, ranch dressing with some pickled jalapenos stirred in and a bottled Teriyaki wing glaze.  We had two kinds of Kimchi and rice.  We tried a new BBQ sauce that has the same name as Charlie's last cat.  

Spicy Apricot

1/2 C apricot preserves

2T worcestershire sau

2T brown sugar

1T soy sauce

1T dijon mustard

1T salt

2 tsp pepper

1 tsp garlic powder

1 tsp sweet paprika

1/2 tso cayenne

1/4 tsp ground ginger

I found a recipe for Meatballs that we really like.

I don't love most bottled Italian pasta sauces but this one is good.  It is distributed by a company here in Kansas City so I don't know if it has a very wide distribution.

Classic Meatballs

This homemade meatball recipe is a Betty classic, and for great reason! For generations, home cooks have relied on this hearty meatball recipe to show some skills the kitchen. by Betty Crocker Kitchens Updated Dec 7, 2020

Ingredients

1lb lean (at least 80%) ground beef
1/2cup Progresso™ Italian-style bread crumbs
1/4cup milk
1/2teaspoon salt
1/2teaspoon Worcestershire sauce
1/4teaspoon pepper
1small onion, finely chopped (1/4 cup)
1egg

Steps

• 1 Heat oven to 400°F. Line 13x9-inch pan with foil; spray with cooking spray.
  2 In large bowl, mix all ingredients. Shape mixture into 24 (1 1/2-inch) meatballs. Place 1 inch apart in pan.
  3 Bake uncovered 18 to 22 minutes or until temperature reaches 160°F and no longer pink in center. 

Charlie said this was really good.  I used a jarred Sicilian tomato sauce with spaghetti. I tossed the boiled spaghetti with 2/3 of the jar of sauce to absorb it into the pasta, then added the meat ball and the rest of the sauce and a side of lots of grated parm. 

 

Dinner was Salisbury steak with smashed potatoes

 Sea's Salisbury Steak

• 2 can French onion soup (condensed, 10 1/2 oz each)
• 1 1/2 lb ground beef
• 1/2 c bread crumbs
• 1 lg egg
• 1/4 tsp salt
• 1/4 tsp pepper
• 2 Tbsp all-purpose flour
• 1/2 c ketchup
• 1/2 c water
• 2 Tbsp Worcestershire sauce
• 1 tsp mustard powder
• 
  In a large bowl, mix together ground beef with 1/3 cup condensed French onion soup, bread crumbs, egg, salt, and pepper.
  
  Shape into 6 oval patties. Brown both sides of patties in a large skillet over medium heat. Pour off excess fat.
  
  In a bowl, blend flour and remaining soup until smooth. Mix in ketchup, water, Worcestershire sauce, and mustard powder.
  
  Pour over meat in skillet. Cover and cook for at least 20 minutes, stirring occasionally.

The longer you let simmer, the thicker the gravy becomes.

Cracked potatoes

12 small Yukon potatoes

1/2 C. olive oil

2 sprigs fresh thyme

coarse salt and peppe

1 cl garlic

Smash potatoes with heavy skillet. On low heat, add potatoes, thyme sprigs, salt and pepper.  to pan and cover.  Cook, shaking pan occasionally 12 minutes. Check to see if they are browning too quickly.  Turn and cook other side another 5 to 8 minutes.  Remove lid and continue cooking another 2-3 minutes for condensation to evaporate.  Remove thyme and add garlic and cook until it is caramelized, about 2 minutes.  Serve hot.