Grillin' Pork?

The Ranger said:

Have several pork chops just callin' out to be grilled. Any
suggested marinades to enhance the porkness of said meats?

Anything you do will make it LESS, not more porky. Just grill it med
to med well, and enjoy the porky goodness.

Quoted message said:

Many thanks.

The Ranger

--Bryan

"The Ranger" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Have several pork chops just callin' out to be grilled. Any suggested
marinades to enhance the porkness of said meats?

Many thanks.

The Ranger

Brine them with what every spice/spice combo your fam likes and then grill
them to 140-145. Rest em and serve.

Kinda like Boneless, Skinless Chicken Breasts, I find today's American pork
is way too lean to have much flavor.

The other Ranger

The Ranger said:

Have several pork chops just callin' out to be grilled. Any
suggested marinades to enhance the porkness of said meats?

Many thanks.

The Ranger

Funny you should mention it....
I went to South Carolina yesterday to a meat locker, to pick up some
pork from "ethically raised pastured pork" and bought some gorgeous
thick chops which I hope to grill. The website for the farm gives a few
ideas-

http://www.cawcawcreek.com/cooktips.php

The Ranger said:

Have several pork chops just callin' out to be grilled. Any
suggested marinades to enhance the porkness of said meats?

Many thanks.

The Ranger

Pork likes citrus. Pineapple juice with soy or teriyaki sauce. And lots of
garlic 🙂

Jill

On Sun, 19 Aug 2007 16:22:25 -0400, Goomba38 <[email hidden]>

Quoted message said:

The Ranger said:

Have several pork chops just callin' out to be grilled. Any
suggested marinades to enhance the porkness of said meats?

Many thanks.

The Ranger

Funny you should mention it....
I went to South Carolina yesterday to a meat locker, to pick up some
pork from "ethically raised pastured pork" and bought some gorgeous
thick chops which I hope to grill. The website for the farm gives a few
ideas-

http://www.cawcawcreek.com/cooktips.php

I wandered into a sale at $2.99 a pound for thick pork loin chops at
the butcher today.

I browned them, put them in a roasting pan and smothered them in
cornbread stuffing, and layered it all over with thinly sliced Granny
Smiths. They are in the oven now.

Boron

Bobo Bonobo® said:

The Ranger said:

Have several pork chops just callin' out to be grilled. Any
suggested marinades to enhance the porkness of said meats?

Anything you do will make it LESS, not more porky. Just grill
it med to med well, and enjoy the porky goodness.

I disagree. A simple brine will enhance the flavor.
I suppose a little MSG would enhance it even more.
(MSG works best with savory flavors.) However,
adding spices and what not probably will detract
from the flavor of good pork.

The Ranger said:

Have several pork chops just callin' out to be grilled. Any
suggested marinades to enhance the porkness of said meats?

You don't marinate a good pork chop, that's like marinating a
porterhouse.

Are they really pork chops, a thick center cut loin chop with a
bone... or those thingies stupidly labeled "boneless pork chops"...
there is no such thing as a boneless pork chop, without a bone it's
not a chop. Those boneless thingies are difficult to grill with
consistancy without making shoe leather... those are best fried,
actually sliced in half to make two thin medallions and pounded
thinner. Dust with seasoned flour and pan fry quickly (pork piccata),
or flour, coat with egg, bread, and fry or bake... good to make poor
folks's parmigiana.

Shoulder chops are good too, but I prefer those braised.

For me the best seasoning for grilled pork loin chops is a light
dusting of Penseys adobo and rubbed with a bit of olive oil... make
sure you know your grill or again you'll have shoe leather. Pork
chops are much more difficult to grill than beef steak... not because
of less fat, because of inability to grill pork, people don't grill
pork chops often enough is all. Pork chops and beef steaks are not
grilled alike, not even close.

Sheldon

On Sun, 19 Aug 2007 13:01:48 -0700, Bobo Bonobo® <[email hidden]>

Quoted message said:

The Ranger said:

Have several pork chops just callin' out to be grilled. Any
suggested marinades to enhance the porkness of said meats?

Anything you do will make it LESS, not more porky. Just grill it med
to med well, and enjoy the porky goodness.

Quoted message said:

I'd sprinkle on a little thyme and garlic, no marinade.

--

Ham and eggs.
A day's work for the chicken, a lifetime commitment for the pig.

In article <[email hidden]>, [email hidden]
says...

Quoted message said:

Have several pork chops just callin' out to be grilled. Any
suggested marinades to enhance the porkness of said meats?

Many thanks.

The Ranger

Brining is essential, I use the Cook's Illustrated techniques.

I also think that adobo seasoning is excellent on pork chops.

--
Peter Aitken

Peter A said:

Brining is essential, I use the Cook's Illustrated techniques.

I agree. For all but the tenderest pork chops, and definitely
for pastured pork, you want to brine them. Heavy seasoning
in the brine is not necessary, just salt will do.

Steve

In article <[email hidden]>, [email hidden] says...

Quoted message said:

Peter A said:

Brining is essential, I use the Cook's Illustrated techniques.

I agree. For all but the tenderest pork chops, and definitely
for pastured pork, you want to brine them. Heavy seasoning
in the brine is not necessary, just salt will do.

Steve

I agree that spices in the brine are (is?) a waste of spice. Put them on
later. But I do think that sugar in the brine is a nice addition, brown
sugar preferably.

--
Peter Aitken

Peter A said:

faait3$au says...

Quoted message said:

Peter A <[email hidden]> wrote:

Quoted message said:

Quoted message said:

Brining is essential, I use the Cook's Illustrated techniques.

Quoted message said:

I agree. For all but the tenderest pork chops, and definitely
for pastured pork, you want to brine them. Heavy seasoning
in the brine is not necessary, just salt will do.

Quoted message said:

Steve

I agree that spices in the brine are (is?) a waste of spice. Put them on
later. But I do think that sugar in the brine is a nice addition, brown
sugar preferably.

Now I know.

It's no wonder they sell saline injected low quality meats where yoose
live, the meat purveyers know yoose all have your taste in yer
rectums. There's no point in wasting perfectly good meat on folks who
prefer pickled. I tried saline injected pork, once... may as well do
boiled ribs. That's why I don't buy stupidmarket deli rotisseried
chickens, they use the saline injected preseasoned boids, the ones
past their sell-by date... actually ready for the trash, only they
know there are southern minded suckers like yoose. They don't even
clean those chickens, all the guts are still hanging inside. Just
last week I was thinking I don't know what to to make for dinner and
didn't feel like cooking so I picked up on sale what they called a bbq
chicken, a skinny three pounder for five bucks... been like 20 years
since I bought the last one. I shoulda known it would taste like [censored]
because I always feed my cats first and my cats wouldn't eat any, all
six sniffed and departed for a snooze. I ate one leg, don't know what
seasoning they used but it smelled just like what I clean out from
under my lawnmower. The next morning I opened the fridge, took me all
of a millisecond to decide, all the rest of that chicken got hurled
fom my deck out into my backyard for the crows, actually the ravens
this time, they attacked it like it was old road kill. I will never
again give the benefit of the doubt that any Texan, or any southerner
for that matter, knows anything about quality meat. Alls ya'lls need
is road kill and a salt lick and ya'll happy as a pig in [censored]. I'm
positive what yoose call bbq ain't... I'll never again give any
credibility to a southerner boasting about Q... not a single one of
yoose know [censored] from shinola about barbeque. Hey, if pickled pork is
your thing... I'm sure glad I ain't a southerner.

Sheldon

In article <[email hidden]>,

The Ranger said:

Have several pork chops just callin' out to be grilled. Any
suggested marinades to enhance the porkness of said meats?

Many thanks.

The Ranger

Rubs are better than marinades for that kind of thing. ;-)
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a [censored]" -- Jack Nicholson

jmcquown <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

The Ranger said:

Have several pork chops just callin' out to
be grilled. Any suggested marinades to enhance
the porkness of said meats?

Many thanks.

Pork likes citrus. Pineapple juice with soy or teriyaki
sauce. And lots of garlic 🙂

I used a lime-soy based marinade with chopped garlic and slivered
ginger. I'd say it went over rather well considering I don't have
any leftovers for my lunch today...

We also enjoyed grilled summer squash (the middle squash, light
green and thicker than its zucchini cousin)
http://geraniums.momcom.net/geraniums/mutantsquash62106c.jpg
brushed with sesame oil and dusted with Kosher salt and pepper.

Daughter-unit Alpha and Spawn are taking over the mantle of Clan
Ranger's bakers, too. Both worked together on a batch of Barb's
Marvelously Orgasmic Brownies and an interesting zucchini bread.
It was fun listening to them between snatches of "Ice Road
Truckers."

The Ranger

I do agree with Sheldon on BBQ rotissery chickens,
Made the mistake of buying one last week and after we tookit home
and ate some, we promised to each othe to never get another BBQ chicken.

As for marinating meat before grilling it.
Back home in Italy we mix some olive oil and wine vinegar salt and pepper
and
paint the outside of the meat before grilling.
Very hot fire. put meat on grill one or two minutes on each side,and as soon
you see juces coming to the top turn it over, don't let any juces rest on
top
foe a 2 inches steak I do it about eight - ten times.
Jiuces stay in the meat and when you cut it it'll flow out that you don't
need
any ajous.

Sergio

"Sheldon" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Peter A said:

faait3$au says...

Quoted message said:

Peter A <[email hidden]> wrote:

Quoted message said:

>Brining is essential, I use the Cook's Illustrated techniques.

Quoted message said:

I agree. For all but the tenderest pork chops, and definitely
for pastured pork, you want to brine them. Heavy seasoning
in the brine is not necessary, just salt will do.

Quoted message said:

Steve

I agree that spices in the brine are (is?) a waste of spice. Put them on
later. But I do think that sugar in the brine is a nice addition, brown
sugar preferably.

Now I know.

It's no wonder they sell saline injected low quality meats where yoose
live, the meat purveyers know yoose all have your taste in yer
rectums. There's no point in wasting perfectly good meat on folks who
prefer pickled. I tried saline injected pork, once... may as well do
boiled ribs. That's why I don't buy stupidmarket deli rotisseried
chickens, they use the saline injected preseasoned boids, the ones
past their sell-by date... actually ready for the trash, only they
know there are southern minded suckers like yoose. They don't even
clean those chickens, all the guts are still hanging inside. Just
last week I was thinking I don't know what to to make for dinner and
didn't feel like cooking so I picked up on sale what they called a bbq
chicken, a skinny three pounder for five bucks... been like 20 years
since I bought the last one. I shoulda known it would taste like [censored]
because I always feed my cats first and my cats wouldn't eat any, all
six sniffed and departed for a snooze. I ate one leg, don't know what
seasoning they used but it smelled just like what I clean out from
under my lawnmower. The next morning I opened the fridge, took me all
of a millisecond to decide, all the rest of that chicken got hurled
fom my deck out into my backyard for the crows, actually the ravens
this time, they attacked it like it was old road kill. I will never
again give the benefit of the doubt that any Texan, or any southerner
for that matter, knows anything about quality meat. Alls ya'lls need
is road kill and a salt lick and ya'll happy as a pig in [censored]. I'm
positive what yoose call bbq ain't... I'll never again give any
credibility to a southerner boasting about Q... not a single one of
yoose know [censored] from shinola about barbeque. Hey, if pickled pork is
your thing... I'm sure glad I ain't a southerner.

Sheldon

I do agree with Sheldon on BBQ rotissery chickens,
Made the mistake of buying one last week and after we tookit home
and ate some, we promised to each othe to never get another BBQ chicken.

As for marinating meat before grilling it.
Back home in Italy we mix some olive oil and wine vinegar salt and pepper
and
paint the outside of the meat before grilling.
Very hot fire. put meat on grill one or two minutes on each side,and as soon
you see juces coming to the top turn it over, don't let any juces rest on
top
foe a 2 inches steak I do it about eight - ten times.
Jiuces stay in the meat and when you cut it it'll flow out that you don't
need
any ajous.

Sergio

"Sheldon" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Peter A said:

faait3$au says...

Quoted message said:

Peter A <[email hidden]> wrote:

Quoted message said:

>Brining is essential, I use the Cook's Illustrated techniques.

Quoted message said:

I agree. For all but the tenderest pork chops, and definitely
for pastured pork, you want to brine them. Heavy seasoning
in the brine is not necessary, just salt will do.

Quoted message said:

Steve

I agree that spices in the brine are (is?) a waste of spice. Put them on
later. But I do think that sugar in the brine is a nice addition, brown
sugar preferably.

Now I know.

It's no wonder they sell saline injected low quality meats where yoose
live, the meat purveyers know yoose all have your taste in yer
rectums. There's no point in wasting perfectly good meat on folks who
prefer pickled. I tried saline injected pork, once... may as well do
boiled ribs. That's why I don't buy stupidmarket deli rotisseried
chickens, they use the saline injected preseasoned boids, the ones
past their sell-by date... actually ready for the trash, only they
know there are southern minded suckers like yoose. They don't even
clean those chickens, all the guts are still hanging inside. Just
last week I was thinking I don't know what to to make for dinner and
didn't feel like cooking so I picked up on sale what they called a bbq
chicken, a skinny three pounder for five bucks... been like 20 years
since I bought the last one. I shoulda known it would taste like [censored]
because I always feed my cats first and my cats wouldn't eat any, all
six sniffed and departed for a snooze. I ate one leg, don't know what
seasoning they used but it smelled just like what I clean out from
under my lawnmower. The next morning I opened the fridge, took me all
of a millisecond to decide, all the rest of that chicken got hurled
fom my deck out into my backyard for the crows, actually the ravens
this time, they attacked it like it was old road kill. I will never
again give the benefit of the doubt that any Texan, or any southerner
for that matter, knows anything about quality meat. Alls ya'lls need
is road kill and a salt lick and ya'll happy as a pig in [censored]. I'm
positive what yoose call bbq ain't... I'll never again give any
credibility to a southerner boasting about Q... not a single one of
yoose know [censored] from shinola about barbeque. Hey, if pickled pork is
your thing... I'm sure glad I ain't a southerner.

Sheldon