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Thread: Mongolian Pork Chops...Stokes? (or Le Hampur puts on the feedbag!)

  1. #21

    Unhappy

    Why no brine?

  2. #22
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    Quote Originally Posted by JStokes View Post
    The only other huge hit every time out are the grilled baby loin australian lamb chops.

    Very simple--extra virgin olive oil, cracked sea salt, cracked pepper and crushed rosemary.

    Freaking awesome.


    _
    Those look really grate! Last season at one tailgate I did almost the same thing w/ Frenched racks of lamb by smearing them with a little evoo then making kind of a rub by covering w/ Herbes de Provence and a lil salt n' pepa...(like a really high class Shake n Bake)

    Simple an' delicious...If you run out Catnip will do in a pinch (J/K) ... I think I prefer Rib Chops though. Which do you like best?
    Last edited by Jungle Shift Jet; 05-24-2012 at 09:13 PM.

  3. #23
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    Quote Originally Posted by JStokes View Post
    Lol, a date with Betsy's twin is all it would take.

    _
    Twins?

  4. #24
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    Nice job Stokesy.

    I am going to try the pork tenderloin. Wonder how it would work out on the rotisserie?

  5. #25
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    Quote Originally Posted by FF2® View Post
    Why no brine?
    You don't need it because you are marinating the chops. You don't want to change the flavor of the pork--let the marinade do it.

    _

  6. #26
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    Quote Originally Posted by DDNYjets View Post
    Nice job Stokesy.

    I am going to try the pork tenderloin. Wonder how it would work out on the rotisserie?
    Too small. On the rotisserie I LOVE Loin of pork--not pork loins. Sound silly--but the bigger ones--4-5 inches in diameter tied with sting.

    Awesome.

    -

  7. #27
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    Quote Originally Posted by JStokes View Post


    _
    You think that'll be enough?

  8. #28
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    Quote Originally Posted by JStokes View Post
    Too small. On the rotisserie I LOVE Loin of pork--not pork loins. Sound silly--but the bigger ones--4-5 inches in diameter tied with sting.

    Awesome.

    -
    Not silly. I understand what you mean.

  9. #29
    Quote Originally Posted by JStokes View Post
    The only other huge hit every time out are the grilled baby loin australian lamb chops.

    Very simple--extra virgin olive oil, cracked sea salt, cracked pepper and crushed rosemary.

    Freaking awesome.


    _

    Would this work with other cuts of meat?

  10. #30
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    Quote Originally Posted by FF2® View Post
    Would this work with other cuts of meat?
    Are you talking teh peniz?

    I would probably use a mix of cardamom, curry and saffron with a coconut mikl emulsion.

    If I were to grill genitals, that is.

    _

  11. #31
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    Quote Originally Posted by JStokes View Post
    Are you talking teh peniz?

    I would probably use a mix of cardamom, curry and saffron with a coconut mikl emulsion.
    _
    You've obviously put some thought into this. Except that "curry" is a meaningless term.

    I had girlfriend once that wore cardamon as a scent. To this day just a whiff of it gets me hrony and pining for the fjiords.

    Saffron, I can't afford saffron. Cheaper to flavor your dishes with raw, uncut cocaine.

    Don't know what "coconut mikl emulsion" is but it sounds fairly ghey.

  12. #32
    Quote Originally Posted by JStokes View Post
    Are you talking teh peniz?

    I would probably use a mix of cardamom, curry and saffron with a coconut mikl emulsion.

    If I were to grill genitals, that is.

    _
    ghey

  13. #33
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    Quote Originally Posted by BushyTheBeaver View Post
    You've obviously put some thought into this. Except that "curry" is a meaningless term.

    I had girlfriend once that wore cardamon as a scent. To this day just a whiff of it gets me hrony and pining for the fjiords.

    Saffron, I can't afford saffron. Cheaper to flavor your dishes with raw, uncut cocaine.

    Don't know what "coconut mikl emulsion" is but it sounds fairly ghey.
    this ghey gets it

  14. #34
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    Quote Originally Posted by Timmy® View Post
    Why does everyone think Mongoloids make such good pork chops?
    Why was Rain Main so good at counting cards?

  15. #35
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    Quote Originally Posted by Brooklyn Jet View Post
    +1

    These usually come out great on the grill. Plus its fun to use the technical term... "spatchcock" I spatchcocked a couple of chickens this weekend.

    You know that's illegal everywhere but Alabama and West Virginia, right?

  16. #36
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    Quote Originally Posted by FF2® View Post
    Did you post a recipe for Mongolian Pork Chops once?

    Looking for something interesting for the weekend.

    Thanks!

    Have you tried Ham Cybele?

  17. #37
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    Quote Originally Posted by jetswin View Post
    Have you tried Ham Cybele?




    I just jettisoned my coffee. Well done holy **** lmfao

  18. #38
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    I think Stokes is making it no secret that he wants to host The Hampur 'Union.
    At this point I don't think he has a choice, teasing us with hiz meats and so forth.

  19. #39
    Quote Originally Posted by JStokes View Post
    Are you talking teh peniz?
    Always the peniz with yooz guys.

    I'm just concerned I won't be able to get my hands on baby loin australian lamb chops on Saturday at The Big Y.

  20. #40
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    Quote Originally Posted by Jungle Shift Jet View Post

    ... I think I prefer Rib Chops though. Which do you like best?
    I'm not a huge fan of the rib chops. I always do the baby loin chops. It's the perfect cut for grilling. I find the ribs are a bit thin and can get overcooked quickly.

    _

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