Wednesday, November 9, 2011

A One Smoker Meal

Like a one pot or skillet meal, I wanted to do one meal all on the smoker. I chose pork chops, baby gold potatoes, corn cut from the cob, I had vacuum sealed & frozen, and some jalapeno poppers.

I browned up some of my chorizo to use in the poppers & cooled in the fridge. With the chorizo, I blended in some Philly cooking sauce, tomato basil flavor, and some cornmeal. I cut the stem ends off the peppers, cored & seeded then in some milk to soak for ½ hour.
I stuffed the peppers, wrapped w/bacon, and secured with a couple of toothpicks. A little Penzey’s Cajun seasoning sprinkled over top. In the fridge until cook time.

I got an idea from Cowgirl for my chops, a 2 hour quick cure w/Morton’s Tender Quick & raw sugar. I had 3 nice bone in center cut pork chops with some tenderloin on from my butcher. I would have liked them a little thicker. I got them curing & covered w/saran wrap and in the fridge. After the 2 hours I rinsed well & seasoned with some Penzey’s Pork Chop seasoning.

I rinsed my potatoes & trimmed ends & bad spots, placed them in a bowl. I drizzled olive oil over and seasoned with some Penzey’s sandwich sprinkle, it is a good all around seasoning with salt, garlic, pepper, basil, oregano, rosemary, thyme, and marjoram.

I preheated my Traeger to 225 deg. Potatoes went in a wire basket & on the grill along with the 3 chops. I placed the 3 poppers above the chops on an upper rack. I figured the bacon fat would help flavor the chops. After ½ hour I went to 300 deg & figured another hour. I placed my corn in a small skillet w/4 pats of butter & a little salt & pepper, placed on the upper rack w/50 minutes to go. With a total cook time of 1 ½ hours I pulled everything & served. The pork chops were delicious with great flavor but were way too dry; I should have wrapped in foil with 30 minutes left & might have been better. I think I will stay with a wet brine for my chops. The poppers were good but just a little overdone. Not a perfect meal but it all looked pretty!

Chorizo Browned


Jalapenos & note my new ceramic paring knife


Popper Stuffing


3 Poppers 3 Stages


Poppers ready for the smoker


Chops ready for the smoker


All on but the corn


All done


My Plate


Smokin Don

1 comment:

  1. Excellent cook and I sure would chow down on all of it.

    ReplyDelete