Tuesday, August 14, 2007

S'Mafrican Times

How good does that dinner look? And it's all from the farmer's market. Slow-grilled Bledsoe farm porkchops, chutney made from golden tomato, nectarine, mint, scallion (to put on top of the chops) and sweet, sweet corn.

I'll just step away from Bee bashing for a minute to give them time to recover and announce the birth of...a new Smashing Times!! (the eleventh?). It's an African comp compiled by Nic. Pick up a copy today at your nearest Smashing Times vendor.

I got a sneak peak at the new Knock Knock record last night and it's insanely great. I went insane and then when it was over I got sane again, barely.

The word on the street is that Fool's is caput on the music end for a few more months. This is terrible, terrible news.


Anonymous said...

please post a porkchop recipe. I have failed miserably trying to cook them.


~Wingnut A.

Anonymous said...

I cooked them on our propane BBQ in the back (I love that thing!). I still don't have the perfect chop down but I'm getting close. I do them on medium heat with the cover on. I think turning them every 7 or 8 minutes is about right. Last time we did them on medium-high for 23 minutes & they were a little undercookd (barely) & this time I tried 30 minutes on the lower heat & the bigger one was perfect & the smaller one was a little overdone. There's a magical minute in there where they're perfect - I'm gonna try 28 minutes next time - flipping them every 7 minutes. I think Bledsoe's chops could be a little less thick, but they're so good!


Anonymous said...


omf said...


KW said...

I think brining radically improves pork chops, even the already great Bledsoe ones. Try some beer or white wine plus water as the base, with a couple tablespoons of kosher salt, one of sugar, some crushed coriander seeds and crushed garlic, and some black pepper. Refrigerate for a couple of hours, drain, and then grill as described above. (Cook's Illustrated has good brining instructions in practically every issue, or used to.)

beckler said...

Thanks! Before we cooked these I was thinking that I should have brined them, but I wasn't sure how to do it. I finally subscribed to Cooks Illustrated this month. Their stuff is a little boring but I appreciate the research they put into everything.

Brian F said...

Na, you gotta hit them with high heat for several minutes a side to sear them, then indirect heat to finish them. Chops are pretty lean so searing them is best, although brining will work also.

My favorite way to serve em is with a spicy apple glaze. This is the recipe that I started with, I always improv with the spices so play with it as you see fit.

3 cups apple cider
1 cup apple cider vinegar
1 cup apple sauce
1 cup sugar
1/2 cup light brown sugar ( I sometimes substitute some molasses for some of the BS, gives a great flavor)
crushed red pepper or cayenne (till you like the heat level)
dry mustard (just a little, tsp or less)
ginger (fresh or crystalized)
vanilla bean, split in half, or some extract

Good spices to try for some additional flavors are cardamom
allspice, I have made it both with and without, good either way.

Simmer it all down til it's thick, strain it to get the apple sauce and any other solids out, and let it cool off, pour some over the chops when they are done, and hit the with high heat on the grill or broil until it starts bubbling. Tis Excellent, also works great with pork ribs.

Dani said...

Amen to brining the pork. I've done this with my turkey the last two Thanksgivings as well.

It's not porkchops, but I made a great batch of pulled pork last weekend. The marinade with achiote, orange concentrate, garlic, some cayenne and a bit of oregano. I slowed cooked it on the propane grill - 250 for about 5 hours. We ate the meat on tortas with chipotle coleslaw, which is just coleslaw minus the sugar, but plus a couple of chipotles and a couple of tablespoons of adobo sauce. So good.

beckler said...

holy crap, dani, that sounds so good! was it pork shoulder? i want to try that. did you put the whole shoulder directly on the grill? the blend of oregano and pork sounds like it would be amazing.

Anonymous said...

That sounds like just about a whole propane tank's worth of cooking. Was it? I'm still trying to figure out roughly how many cooking hours are in one of those.


dani said...

Ha! That's a good question. I know that we made it through the whole of last summer on one tank, and we use our grill a lot.

I did put the pork straight on a well-oiled grill, which made it blacken quite a bit. I think I might be more diligent about turning it over and putting the mop sauce on more frequently. The mop sauce was important - just a variation on the marinade with 2 tablespoons of butter. And wrap the meat after it's done for 30 minutes.

I actually used pork butt. I highly endorse the use of pork butt when teaching children about how awesome cooking can be.

Anonymous said...

cool, I tried to broil some fancy ass cuts my parents gave us from some fancy ass mail order company and I totally blew it. Overdone.

I will try them one more time.

I also had my first pulled pork sandwich at a yelper's house this summer, and I am now a Believer. They made their own cole slaw too. holy cow.

Dani, you are making me crazy with hungry.

~der wingernutter