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Pork Chops ??
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Thad in AR. View Drop Down
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Joined: 12 Sep 2009
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Points: 9645 		Post Options Post Options   Thanks (0) Thanks(0)   Quote Thad in AR. Quote  Post ReplyReply Direct Link To This Post Posted: 15 Aug 2020 at 5:10pm
Originally posted by desertjoe desertjoe wrote:


 The wife has been talkin bout wantin to make some tamales,,so I been checkin on the pork roasts but they been up on the high side for the longest ,,,but the other day I happened to walk by the meat section and they had some pork steaks bout 3/4" on sale for .99/lbs,,yes .99 per pound in bout 6 pound packages so I cobbed on to 4 packages,,That will be enough for a good load. Then thought bout it and went and cobbed on to 2 more packages for some grillin and smokin as per ole Shameless's style,,,,
 Happy Eating,,!!  Maybe I ought to go get some more for the freezer,,??Clap

Tamales I’m so jealous.
I do buy them from out painter at work. And we recently got a new food truck that sells bulk if you ask them. I know the family that owns the food truck very well. We’re thrilled to have them. My crew gets lunch there for $7.00 to $9.00 and get a lot of food.👍
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chaskaduo View Drop Down
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Points: 5200 		Post Options Post Options   Thanks (0) Thanks(0)   Quote chaskaduo Quote  Post ReplyReply Direct Link To This Post Posted: 15 Aug 2020 at 6:00pm
Tamales are labor intensive, unless of course you have a Tamale King.
1938 B, 79 Dynamark 11/36 6spd, 95 Weed-Eater 16hp, 2010 Bolens 14hp
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Dave H View Drop Down
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Points: 3577 		Post Options Post Options   Thanks (0) Thanks(0)   Quote Dave H Quote  Post ReplyReply Direct Link To This Post Posted: 16 Aug 2020 at 6:57am
I did not notice that anyone recommended the Instant Pot.  WE use the hey out of ours.
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ford8nwd View Drop Down
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We make porkchops on the grill marinated in soy sauce.....doesn't make em tender, but very tasty. Sure miss when we butchered nice fat hogs!
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Points: 1284 		Post Options Post Options   Thanks (0) Thanks(0)   Quote ford8nwd Quote  Post ReplyReply Direct Link To This Post Posted: 16 Aug 2020 at 8:49am
I think they are butchering them too soon, before they have added a lot of fat. I still remember the first hog we butchered, weighed in at over 300#, tasty beyond belief, wife hated it, way too fat, I loved it. Chops were nice and juicy. Back in the day when pigs ate differently they had better taste.
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shameless dude View Drop Down
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Points: 13607 		Post Options Post Options   Thanks (0) Thanks(0)   Quote shameless dude Quote  Post ReplyReply Direct Link To This Post Posted: 16 Aug 2020 at 9:54am
ford8n says it all! it's very true on the size of the pigs that go to market now...they want lean meated pigs, that way they don't hafta pay for extra fat and bones and skin. we used to raise them to 275/300 lbs, and they tasted a lot better than the ones now a days...plus we used all natural feed too...they got their vitamins and minerals out in the hog yard. they can't get that from concrete pens. 
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Ray54 View Drop Down
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Points: 4724 		Post Options Post Options   Thanks (0) Thanks(0)   Quote Ray54 Quote  Post ReplyReply Direct Link To This Post Posted: 16 Aug 2020 at 11:15am
Originally posted by ford8nwd ford8nwd wrote:

I think they are butchering them too soon, before they have added a lot of fat. I still remember the first hog we butchered, weighed in at over 300#, tasty beyond belief, wife hated it, way too fat, I loved it. Chops were nice and juicy. Back in the day when pigs ate differently they had better taste.


Not the super big boy's breed their's to be the "OTHER WHITE MEAT" and they are a leaner animal that does not marble like old time hogs. So they are dry just like chicken breast.


        LOL tastes just like chicken LOL
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chaskaduo View Drop Down
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Points: 5200 		Post Options Post Options   Thanks (0) Thanks(0)   Quote chaskaduo Quote  Post ReplyReply Direct Link To This Post Posted: 16 Aug 2020 at 1:51pm
Sous Vide 3-5 hours 140* to 145*, really hot fast pan sear after.
 
What temp kills trichinosis?
The origin of the odd USDA mandated internal cooking temperature of 160°F appears to be the government trying to account for inaccuracy and idiocy. (That temperature is more relevant for salmonella than trich.) The actual temperature that kills the trichinella parasite is 137°F, which happens to be medium-rare.  Mar 2, 2015
 
A Little Pink Is OK: USDA Revises Cooking Temperature For Pork : The Two-Way The U.S. Department of Agriculture lowered the recommended cooking temperature of pork to 145 degrees Fahrenheit. That, it says, may leave some pork looking pink, but the meat is still safe to eat.  May 24, 2011


Edited by chaskaduo - 16 Aug 2020 at 1:52pm
1938 B, 79 Dynamark 11/36 6spd, 95 Weed-Eater 16hp, 2010 Bolens 14hp
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FREEDGUY View Drop Down
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Points: 5396 		Post Options Post Options   Thanks (0) Thanks(0)   Quote FREEDGUY Quote  Post ReplyReply Direct Link To This Post Posted: 16 Aug 2020 at 4:53pm
Originally posted by Dave H Dave H wrote:

I did not notice that anyone recommended the Instant Pot.  WE use the hey out of ours.
Dave, the wife uses a "pressurized" version of a crock pot- NOT an "insta pot". Is there aq difference ??
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shameless dude View Drop Down
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Points: 13607 		Post Options Post Options   Thanks (0) Thanks(0)   Quote shameless dude Quote  Post ReplyReply Direct Link To This Post Posted: 17 Aug 2020 at 12:44am
we'll use our instapot ussually in the winter if i don't wanna cook outside in my shed, that takes all the fun outta cooking something and ads heat to the house in the summer. same with the air fryer, that thing puts ALOT of heat out the back of it when using it. the old pressure cookers were dangerous if you didn't know how to use them properly. i have alot of different ways to cook anything, mostly cuz it's fun to see what can be done with anything. looking for a wood fired smoker grill right now. i know what style i want, just hafta find who sells them. i have and love my electric smoker, i just wanna try a wood fired one. maybe i won't like it...but i bet i will...for some things!
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Thad in AR. View Drop Down
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My wife’s crock pot has a sealed lid with one very small opening.
Is that what y’all are talking about?
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desertjoe View Drop Down
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Points: 13692 		Post Options Post Options   Thanks (0) Thanks(0)   Quote desertjoe Quote  Post ReplyReply Direct Link To This Post Posted: 17 Aug 2020 at 3:07pm
Originally posted by chaskaduo chaskaduo wrote:

Tamales are labor intensive, unless of course you have a Tamale King.

 
  You got that right,,, Chask,,My wife used to make em for Thanksgiving and Christmas but only for the family,,Wink They are very labor intensive is why most tamales you buy are kinda small and don't have very much meat in em. The ones the wife makes are bout 6" long and  1 1/2" dia with lots of meat,,!! UMMmmmmm,,,UMmmmm,,Clap
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steve(ill) View Drop Down
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Thad. crock pots normally have a glass lid and you can watch what is going on inside... a Pressure cooker is made out of aluminum and has a pressure valve on top and holds several PSI of pressure inside to cook FASTER... It has a locking lid and a relief valve on top... An INSTA Pot is another name for a newer version of the old pressure cooker. It may have a control panel, etc.





Edited by steve(ill) - 17 Aug 2020 at 4:42pm
Like them all, but love the "B"s.
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FREEDGUY View Drop Down
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Steve, I just got home and looked at the "cooker" momma has been using, it's a Crock Pot brand of a "pressure" cooker but NO glass lid Ouch ??
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steve(ill) View Drop Down
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YEA... i just looked it up.. I always thought CROCK POT was a generic term for a cooker.. I see there is a COMPANY called Crock Pot.... i guess its like KLEENEX and TISSUE...

All the OLD time Crock Pots i have seen were glass tops.... Pressure cookers were aluminum TANKS that set on a stove and you heated them up with the burner... Now these days they have these new ELECTRIC POTS that you plug in , computer controlled and do everything..

Old time "CROCK POT"..
Like them all, but love the "B"s.
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Lars(wi) View Drop Down
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Mrs Lars has an Insta Pot, and she uses it often.
I tried to follow the science, but it was not there. I then followed the money, and that’s where I found the science.
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steve(ill) View Drop Down
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the OLD Presssure Cookers from the 1950 era were all aluminum with a LOCK on lid and a pressure relief in the center...you set the lid on and turned it 30 degrees so the handles lined up and it was LOCKED..  They were set on the stove burner.. YOU controlled the heat.. No electric plug, no computer !! Wink
Like them all, but love the "B"s.
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Thad in AR. View Drop Down
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Ours looks like the crockpot in the pic but ours has clamps on each end to hold the lid down tight. Has a rubber seal. It has a small hole in the lid maybe 1/16 oh and it says Razorbacks.👍
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Hubert (Ga)engine7 View Drop Down
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Nobody has mentioned the good old reliable standby - the cast iron dutch oven. Does a fine job on pork or beef roasts, pork chops, stews and then you can rinse it out, wipe it down and cook a mighty fine cobbler in it. Sometimes I will put a chuck roast in ours with the proper seasonings, gravy mixes, maybe some greek peppers just before I leave for church and it is ready when I get home. Good eating with rice and hot biscuits. And a little later the peach cobbler comes out of the oven.
Just an old country boy saved by the grace of God.
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FREEDGUY View Drop Down
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Hubert, sadly the last time I saw a Dutch Oven was 12 years ago on a "campout" with my sons cub scout troop Wink. Even then, the only thing made in them were "fruit pie" type cobblers Smile 
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Hubert (Ga)engine7 View Drop Down
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Originally posted by FREEDGUY FREEDGUY wrote:

Hubert, sadly the last time I saw a Dutch Oven was 12 years ago on a "campout" with my sons cub scout troop Wink. Even then, the only thing made in them were "fruit pie" type cobblers Smile 


Got a couple here at the house and one at the farm. Mine have the domed lids, not the dished lids for putting coals on top. One at the house is still in the box, saving it for my granddaughter. Lodge still makes them but they are a bit pricey but I will pay for USA quality rather than buy the Chinese junk. Try finding a good wash pot these days. If you can find one that is nutcracked or rusted out they want a fortune for them. Friend of mine was a dealer for some made in South Africa for a while. I wish I had bought a few of those.
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Sutter Home sweet red wine. Crowd a few in a pan and cover them in the wine for an hour or so. Heat the grill and wire brush it. A pad of butter on a fork and wipe down greats. Put on the chops and wipe butter on them ever time you turn them. If you are daring enough, you can pour the wine across the chops while they are on the grill. Be warned, it might go, BOOM!!!!  Try this on beef rib tips.
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Brian Jasper co. Ia View Drop Down
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Probably a difficult subject, but she's over cooking them. First and foremost, a pork chop should be an inch thick. Next like someone said they only have to be 140 degrees to be done. A hint of pink is good. I just did chops on the stove last night. The key is low heat and cook them slow. If they're sizzling like bacon, your fire is too high and they will be totally dried out by the time they're done.
"Any man who thinks he can be happy and prosperous by letting the government take care of him better take a closer look at the American Indian." Henry Ford
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Thad...them was made that way for transporting it to like picnics and such without fear of spilling your load. they are a good thing!
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shameless dude View Drop Down
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i haven't tried this yet but i've been told to steam the thick chops first then grill them. if i try it, i'll report back on it
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