Mongolian Pork Chops...Stokes? (or Le Hampur puts on the feedbag!) - Page 4

PlumberKhan · 05-28-2012, 12:00 PM

Quote:

Originally Posted by RobbieB

Was planning to put pork chops on the grill this afternoon, gonna have to try those Mongolian chops...they sound awesome!

Careful though.

Stoke's Mongoloid Chops are fierce. They literally caused an drunken argument in my house one night. No lie.

JStokes · 05-28-2012, 12:20 PM

Quote:

Originally Posted by PlumberKhan

Careful though.

Stoke's Mongoloid Chops are fierce. They literally caused an drunken argument in my house one night. No lie.

What? You can't leave it at that

_

32green · 05-28-2012, 12:37 PM

Quote:

Originally Posted by PlumberKhan

Careful though.

Stoke's Mongoloid Chops are fierce. They literally caused an drunken argument in my house one night. No lie.

Quote:

Originally Posted by JStokes

What? You can't leave it at that

_

Things that have caused drunken arguments at PK's house;

Bee's
The weather
Dustin Hoffman
Reading glasses
Pens
Pez
empty milk
scissors
CHief Jay Strongbow
A tire

-

Peebag · 05-28-2012, 12:46 PM

Quote:

Originally Posted by 32green

Things that have caused drunken arguments at PK's house;

Bee's
The weather
Dustin Hoffman
Reading glasses
Pens
Pez
empty milk
scissors
CHief Jay Strongbow
A tire
PK

-

fixed.

crossfire · 05-28-2012, 12:50 PM

Add:

Twins, Breasts & Bagels

PlumberKhan · 05-28-2012, 01:02 PM

Quote:

Originally Posted by 32green

Things that have caused drunken arguments at PK's house;

Bee's
The weather
Dustin Hoffman
Reading glasses
Pens
Pez
empty milk
scissors
CHief Jay Strongbow
A tire

-

LMFAO!!!!

I told the GF I'd switch hit for some Stokes BBQ. In my defense, I was really really hungry. But she felt that I was taking a shot at her cooking.

It was totally my fault. But have you seen the pics of his Mongoloid Chops? They look delicious...lol

JStokes · 05-28-2012, 03:29 PM

Quote:

Originally Posted by PlumberKhan

LMFAO!!!!

I told the GF I'd switch hit for some Stokes BBQ. In my defense, I was really really hungry. But she felt that I was taking a shot at her cooking.

It was totally my fault. But have you seen the pics of his Mongoloid Chops? They look delicious...lol

Dude, you could have just made her this--made it yesterday and it's the easiest and most delicious BBQ chicken ever.

My blackberry camera is not focusing rightly

_

2milehighJet · 05-28-2012, 03:35 PM

Quote:

Originally Posted by JStokes

Dude, you could have just made her this--made it yesterday and it's the easiest and most delicious BBQ chicken ever.

My blackberry camera is not focusing rightly

_

Love sweet baby rays!!!!!!!

Also grilled asparagus looks great!! Heres to stinky pee!!!!!!!!

PlumberKhan · 05-28-2012, 04:06 PM

Quote:

Originally Posted by JStokes

Dude, you could have just made her this--made it yesterday and it's the easiest and most delicious BBQ chicken ever.

Sure.

I could have. But I'm not that great at cooking.

You know what though? I'm going to take up BBQ'ing this summer. I have a few stainless steel barrels. I'm gonna turn one into a giant grill.

Seriously though. If you ever decide to do a road trip game, and come up to Buffalo...me and Betsy will buy all the ingredients.

JStokes · 05-28-2012, 10:14 PM

Quote:

Originally Posted by PlumberKhan

Sure.

I could have. But I'm not that great at cooking.

You know what though? I'm going to take up BBQ'ing this summer. I have a few stainless steel barrels. I'm gonna turn one into a giant grill.

Seriously though. If you ever decide to do a road trip game, and come up to Buffalo...me and Betsy will buy all the ingredients.

A couple of things. This is the easiest BBQ chicken in the world. Big ass Bell and Evans on the bone split chicken breasts.

Pat dry with paper towels and then season with salt and pepper both sides--cracked sea salt, cracked pepper. Nothing else--but you need salt to sear the chicken.

On medium heat, bone side down until cooked almost through. Could go 20 mins at least, but doesn't matter, it's the rib side.

Flip it, and with a $7 silicone brush, slather the underside rib portion with Sweet Baby Rays BBQ Sauce. It's got a squirt hole on the bottle. Totally freaking convenient.

Don't put the BBQ sauce on the hot/grill side of the chicken until it is almost done--the sugar will carmelize and burn. Not tasty at all.

Let the breast side cook for 15-20 minutes, flip, turn down to medium low and slather the breast side with BBQ sauce.

Cook that for another 15 mins, flip to the breast side and let the now slathered breast side sear a bit--another 15 mins. Keep basting with BBQ sauce--it kicks ass.

Pull them off the grill, take a big ass cleaver and cut them cross-wise in half and serve.

Second point, have Betsy's twin lose the hubby for a weekend (I'd say a night, but knowing me, it would extend into a very long weekend

) and I'LL buy the accoutraments. Baby loin lamb chops for appetizers, grilled sauteed shrimp for a first course and grilled stuffed veal chops for the piece of least resistance.

Would be an epic Hampur tale.

I'm in central NY all the time. My sopne is up at Cuse.

_

JStokes · 05-28-2012, 10:17 PM

Quote:

Originally Posted by 2milehighJet

Heres to stinky pee!!!!!!!!

No homo?

_

DDNYjets · 05-28-2012, 10:37 PM

PK, if you are serious about taking up BBQing go charcoal. Those barrels you have would make an excellent charcoal grill.

Gas if for . . .

JStokes · 05-28-2012, 10:39 PM

PK, you coulda made this. NY Strip/Shell Steak on the bone, my favorite cut.

Cracked sea salt and cracked pepper and you're done.

White sangria, same as my red recipe, just use a sav blanc. Get the women folk real happy and they don't even know what they're drinking.

More asparagus, it's been really good this season. My sopne loves grilled mulignan.

_

JStokes · 05-28-2012, 10:40 PM

Quote:

Originally Posted by DDNYjets

PK, if you are serious about taking up BBQing go charcoal. Those barrels you have would make an excellent charcoal grill.

Gas if for . . .

I would love to grill with charcoal, just too much of a pain, I literally grill 3-4 times a week.

_

DDNYjets · 05-28-2012, 11:17 PM

Quote:

Originally Posted by JStokes

My sopne loves grilled mulignan.

_

Quote:

Originally Posted by JStokes

I would love to grill with charcoal, just too much of a pain, I literally grill 3-4 times a week.

_

You do a fine job. I was only teasing. I use both. The gasser is definitely a convenience. Especially for larger, impatient crowds.

But the flavor of lump charcoal with some chunks of wood is second to none.

Do you have any good pizza recipes for the grill?

JStokes · 05-28-2012, 11:33 PM

Quote:

Originally Posted by DDNYjets

You do a fine job. I was only teasing. I use both. The gasser is definitely a convenience. Especially for larger, impatient crowds.

But the flavor of lump charcoal with some chunks of wood is second to none.

Do you have any good pizza recipes for the grill?

Eggplant? I'm Italian, was that not PC?

I've never grilled pizza. Quite frankly, I've never made pizza dough, I buy that sh*t ass store bought pizza dough in a bag and it sucks, doesn't stretch out, shrinks down to the size of a hockey puck, I hate it.

I've never really baked anything, I gotta try and make my own pizza dough. It's really not that hard, I've just never tried it.

_

movethechains · 05-29-2012, 10:47 AM

PIZZA!

WOW!, Figuring out how to link those images was a real PITA!

Wharton_Jet · 05-30-2012, 05:11 PM

I am going to try the Mongolian pork chops tomorrow night.

Stokes, how hot (how many degrees) should the grill be when you put the chops on? Do you cook them with the grill's lid open or closed?

Thanks in advance...looks awesome

32green · 05-30-2012, 05:16 PM

Quote:

Originally Posted by JStokes

I've never grilled pizza. Quite frankly, I've never made pizza dough, I buy that sh*t ass store bought pizza dough in a bag and it sucks, doesn't stretch out, shrinks down to the size of a hockey puck, I hate it.

_

I usually pick up a dough from the Pizzeria by me for like 3 bucks.

They throw it in a bag.

Made some really cool personal pizza's on the charcoal grill that way.

The combinations of toppings are endless.

JStokes · 05-30-2012, 05:19 PM

Quote:

Originally Posted by Wharton_Jet

I am going to try the Mongolian pork chops tomorrow night.

Stokes, how hot (how many degrees) should the grill be when you put the chops on? Do you cook them with the grill's lid open or closed?

Thanks in advance...looks awesome

Medium heat. Flip 90 degrees 4 times to get the cross-hatch.

Always lid closed.

_

05-29-2012, 10:47 AM	#77
movethechains Rookie Join Date: Apr 2003 Posts: 873	PIZZA! WOW!, Figuring out how to link those images was a real PITA! Last edited by movethechains; 05-29-2012 at 11:33 AM.

05-28-2012, 12:50 PM	#65
crossfire Day by day, night after night... Blinded by the neon light Jets Insider VIP Join Date: Jan 2010 Location: Long Island, NY Posts: 5,672	Add: Twins, Breasts & Bagels

05-28-2012, 10:37 PM	#72
DDNYjets Bye week buh bye Rex Hall Of Fame Join Date: Oct 2011 Location: New York Posts: 12,284	PK, if you are serious about taking up BBQing go charcoal. Those barrels you have would make an excellent charcoal grill. Gas if for . . .

05-28-2012, 10:39 PM	#73
JStokes Hall Of Fame Join Date: Jun 2003 Location: Bergen County, NJ Posts: 20,126	PK, you coulda made this. NY Strip/Shell Steak on the bone, my favorite cut. Cracked sea salt and cracked pepper and you're done. White sangria, same as my red recipe, just use a sav blanc. Get the women folk real happy and they don't even know what they're drinking. More asparagus, it's been really good this season. My sopne loves grilled mulignan. _

05-30-2012, 05:11 PM	#78
Wharton_Jet is expecting Sanchez to turn the corner Waterboy Join Date: Aug 2007 Posts: 33	I am going to try the Mongolian pork chops tomorrow night. Stokes, how hot (how many degrees) should the grill be when you put the chops on? Do you cook them with the grill's lid open or closed? Thanks in advance...looks awesome