Finally..Pork chop success

[PapaSop]

Grilled chops have always been my bane. Over cooked, dry and tough. Had even stopped buying them. Never an issue with ribs, loins or even butts. Just those chops. Strolling through the market there was a package of four boneless on sale. Ok, try again. Would use whatever’s around the house to prep. Liberally seasoned with Montreal Chicken seasoning and drizzled on some Italian dressing. Vacuumed sealed in marinating container for an hour while getting the grill prepped. Used the reverse sear on these. They came out very moist and juicy. Yeah. A little higher on the internal temp than I wanted but very good. Have to watch the temp closer and not bs with the neighbors(beer was involved).

[Joe Hell]

Nice work! I was just headed to the store for pork or chicken. Maybe both?

[Joe Hell]

PapaSop no deals on chicken but I picked up some bone-in loin chops and some chorizo to go with my grilled jalapeños and asparagus! Everything turned out perfectly moist and juicy. The brats (Johnsonville) were better than expected. If the Excalibur chorizo brat seasoning is as good as those I’ll be quite happy.

[PapaSop]

Joe Hell
Very nice. Johnsonville? Wow, from my home land. Pretty much how we judge all brats. Enjoy!
Forgot to mention the taste of the chops after all that. Very good, unique. Will do again.

[Joe Hell]

PapaSop I don’t buy too many packaged sausages these days (thanks to Walton’s!) but these were very good. They were on sale for $3.99 so I figured I couldn’t go wrong!

I used the above seasoning on the pork along with an extra dusting of cayenne. The ‘Chicken Red’ works really when used liberally on chicken or pork. I don’t normally use premixed seasonings but this one is good and work fast to infuse flavor. It gives everything a great color. It’s salty and garlicky with a little heat. I stumbled upon it by chance and have only seen it at a grocer an hour from me. I stock up any time I get that way.

[macsinsac]

PapaSop these look very tasty. Ever tried wet brining for a few hours for more moisture? Sure, blame it on the adult beverages.

[PapaSop]

macsinsac I have with chicken but not pork. Might be worth a try. Tough part is planning ahead!

[applejack]

Another suggestion to try brining. I have done chicken, turkey, and pork loin. I now will not smoke-cook chicken breasts any other way. I brined a turkey for last Thanksgiving and the result was amamazing. This was the best turkey I have ever cooked.

[PapaSop]

applejack
Yep. I brined a turkey and smoked it two years ago. Everyone was wowed.

[Jonathon]

Joe Hell In my opinion the Chorizo is one of the best fresh sausage seasonings we have. It’s sort of hard to categorize, it’s not really a brat, it’s not really a breakfast (though it will work well for either) so we categorize it as Ethnic but man is it good! When you are making it make sure you add some White vinegar. It is in there for 2 reasons, one is taste and the other is to denature the proteins, so if you stuff it into a casing just know going in that the texture will be different than you expect. I still add it when making sausages out of it though because I like the added flavor.

For more information I did a Recipe Video\Post How to Make Chorizo

[Joe Hell]

Jonathon You talked me into it! I might have to try one batch of beef and the other pork. Chicken crossed my mind as well!

[Jonathon]

Joe Hell Ive never used chicken to make chorizo but I have added the seasoning to a crockpot where I cooked chicken and it was good, not as good as when you make it form pork though! Good luck, Ill be interested to hear your thoughts on it. Chorizo can be very fatty sometimes close to 50/50 so making it at home will allow you to control that!

[Dave R]

Jonathon I love chorizo, I will order some of the spice blend in. I didn’t know Walton’s carried it. Thanks for the tip

[PapaSop]

Dave R Jonathon
Just putting together a wish list. Will add the chorizo as well.

[Joe Hell]

PapaSop I’ve had that one on my shelf for a bit but haven’t got around to it yet. Too many meats…too little time!

[PapaSop]

Joe Hell You are one busy “meat” dude…lol

[PapaSop]

Jonathon
Speaking of wish lists. What else can I buy? Kind of a loaded question there. Thinking about those shakers. If you could use only five shakers going forward what would they be? I currently use Montreal’s steak and chicken seasoning’s for nearly everything and have for years. But willing to try something new. (did I really just say that) :face_screaming_in_fear:

[Joe Hell]

PapaSop I gotta stay busy! My hobbies keep me focused on the diet and staying out of trouble!

[Jonathon]

PapaSop That is a GREAT question. Here is an older post with more information on what I have in my pantry https://meatgistics.waltonsinc.com/topic/247/what-s-in-walton-s-employees-home-pantries

But a quick list is
Ultimate Steak and Roast Rub
Salt & Vinegar Wing Shake
Cinamon Toast
Buttery Garlic
Mexicali Taco
Signature Pork
Rosemary Basil & Thyme my wife loves it on her baked chicken

Im, sure I am forgetting a few, if you have other questions let us know!

[PapaSop]

Jonathon Thanks. Checked out that older post. Now to decide.
Think I’ll start with these.
Ultimate Steak and Roast Rub
Rosemary Basil & Thyme
Bloody Mary Wing Shake
California Garlic & Pepper (like anything garlic & pepper)
Better Burger Seasoning

Already have the soluble butter seasoning in the list and more of the Pa’s black bull (very good).