Comments on Nibble Me This: Porkus Chopus Maximus

Missed you! Please note: This is stalking. Further...

2009-07-13T17:40:16.238-04:00

Missed you! Please note: This is stalking. Further note: I won't stop. LOL!
Missed you!

Chops look great!! I hope you are taking your cam...

2009-07-13T10:13:11.458-04:00

Chops look great!! I hope you are taking your camera and will be posting some of that dutch oven cooking here. Can't wait to see what you can come up with out in the "wilderness"!! Oh, and I picked up a jar of grey salt for you. It'll be on it's way to you in the mail in a day or so. Thanks for the hospitality and the GREAT food when we were there.

Looks great. I've always kind of shied away f...

2009-07-13T09:26:54.381-04:00

Looks great. I've always kind of shied away from pork chops - I won't even describe what my mother, usually a decent cook, used to do to them - but the thick-cut chops are really a valuable cut of meat.

You are so spot on about brining pork before grill...

2009-07-13T09:13:02.948-04:00

You are so spot on about brining pork before grilling it. I brine pork tenderloin before grilling. I love your brine ingredients and can't wait to try this...maybe this evening?

Brining double cut chops is the way to go. Even i...

2009-07-12T14:11:00.109-04:00

Brining double cut chops is the way to go. Even if you can't get to a grill, searing them in a pan then finishing them off in the oven will turn out a heavenly piece of meat. Nothing like those dry little chops our parents used to serve.

I am loving this recipe. I've always wanted t...

2009-07-12T13:33:49.238-04:00

I am loving this recipe. I've always wanted to brine my chops - can't wait to try this. Bookmarked.

YUM YUM YUM!

2009-07-12T11:07:22.145-04:00

YUM YUM YUM!

This is spectacular and brings up so many good poi...

2009-07-12T11:05:19.118-04:00

This is spectacular and brings up so many good points. But I have to be a pushy, opinionated SOB here (after all that is my nature and with my mouth wired shut I have nothing else to do). A thick bone in piece of pork might be better cooked to 140 degrees. The bone retains and radiates a lot of heat, so the temp will certainly rise as it rests! A thinner boneless cut may be acceptable at 145. That is just personal preferance. Either way I feel very strongly that, and here comes the heresy, pork should be served medium-rare and barely pink. It is no longer 1954. No one will be getting trichinosis. Just one loud mouthed opinion from GREG!

Can't agree more with the go big or go home co...

2009-07-11T15:13:17.705-04:00

Can't agree more with the go big or go home comment. Bone-in or boneless, pork chops stay juicier when they are nice and thick and cooked indirect. And you can't help but love the nice grill marks that the egg leaves on them...

Growing up in my household, I always hated pork ch...

2009-07-11T02:50:37.402-04:00

Growing up in my household, I always hated pork chops. We didn't even grill them. It was always served with just apple sauce. Sometimes Kraft BBQ. When I got older I added hot sauce, but since leaving home years ago, I've never had any interest in PC. But yours . . . yours could definetely bring me back!