Brined smoked Pork Chops, flat iron steak & red potatoes on the grill

[chisoxjim]

Sunday's dinner was a really good end to the weekend. I got some thick pork chops and brined them for a few hours, I then rubbed one with my rub, and the other with a cajun mustard.

I used the Weber kettle, and set it up for indirect cooking. Charcoal, apple wood, and a pan of water. Low and slow on the chops, and then finished them up over the hot coals. Really nice version, mini smoke ring.

The Flat iron steak is one of my favorite cuts. Montreal seasoning, 3 minutes char on each side, then put on the cool side of the kettle for 10 minutes.

Red potatoes were quartered, tossed in some olive oil rosemary, thyme, salt, black pepper, fresh garlic, and some parsley. Wrapped in foil, and grilled over the coals for about 30 minutes. Really nice finished with some salt, butter, and more parsley.

brined chop:



cajun mustard rubbed chop:



chop with my rub:



cherry smoke:



prepped potatoes:



chops and potatoes on the kettle:



flat iron ready to go:



chop ready to come off:




flat iron view:



sliced chop:



potatoes:



thanks for looking.

[Fishawn]

Ahhh...... The Weber..... low and slow with some Apple..... Don't get much better than that Jim..... Great Job on the chops & flatty...... Potatoes rocked also..... Another Pro Job

[chisoxjim]

thanks man,

the Weber is such a versitile cooker. I love it. I am actually getting a second 22.5" one. My wife bid $10 on one at her work, and won the auction.

[ptt49er]

Man! That's one FINE looking meal!

[SmokinLee]

Looks great. Speaking of grate, in need one for my drum build, but started thinking that the Weber kettles should be on sale now so I should just get the whole thing and share the grate with the drum.

[Fishawn]

thanks man,

the Weber is such a versitile cooker. I love it. I am actually getting a second 22.5" one. My wife bid $10 on one at her work, and won the auction.

I agree.... I think if I had to choose just 1 cooking platform, it would be the 22.5" kettle, although I have not cooked on the WSM yet. I have been hooking up a thermo in mine recently & am amazed at how well it can hold temps, at least for this time of year when our outside temps are mild.... Congrats on kettle #2.

[Hannibal]

Looks great.

[sweet_magnolia]

Very nice! I love the flat iron steak, too! I like to use it for fajitas!

[dwayne]

Nice meal, done right, Dwayne

[chisoxjim]

thanks,

always nice to have 2 different meats on the menu.

I like the flat iron cut almost as much as the sirloin cut. 2 of my favorites, lots of flavor.

[nickelmore]

Almost a convert

Looking at your food stuff is almost making me a charcoal convert.....

Looks great what did you brine the chops in?

[chisoxjim]

Looking at your food stuff is almost making me a charcoal convert.....

Looks great what did you brine the chops in?

thanks,

THe brine was( i do it to taste and go lighter on the salt than some):

cold water
kosher salt
brown sugar
garlic powder
dry rosemary
cajun seasoning
celery salt.

ALot of brines are done with warm water to dissolve the salt and sugar, I use cold so I dont have to cool it down. With a whisk you can get the salt and sugar to dissolve pretty quick.

[SmokinLee]

Just a tip on using herbs and spices in brines. I usually steep the night before or early day some of the brine water with the herbs, just to really infuse that flavor in your brine. Cover the tea and allow to cool, put in the fridge and when your make the brine shes good and cold.

[WALLE]

Dang Jim, those R some chops!
Never tried flat iron steak... I just usually don't buy beef... is that what it is sold as?

Awesome job all around. Those chops are worthy!

[Uncle-Honky]

Well I'll be... Dang good looking meats and a home run with those 'taters.
Thank you for sharing