PTG Marinaded Chops

[smoker pete]

Somehow I have never learned to cook for 2 people - know what I mean?    Well, SWMBO has been trying to retrain me ... to no avail ... but I'm thinking my new PTG will force me to learn and adjust ...  For my second cook I chose to see how this unit bakes at 350ºF.  It performed admirably!!



Found a new to me Mr Yoshida's Traditional Teriyaki Marinade for the Pork Loin Center Cut Chops.  Marinaded the chops overnight.  Used an 8" x 4" x 2½" Aluminum Loaf Pan for some Cheesy Scalloped Potatoes.  The spuds cooked for an hour at 350ºF before inserting the Pork Chops for 25-30 minutes.

Note how nicely this perfectly sized meal for 2 people fit on the PTG.  Like I said, it's going to be hard cooking meals with leftovers on this unit.  Perfect size for the RV since my fridge space is limited.

     
** Click on Image Thumbnail to enlarge **

[teesquare]

And..if you can't adjust to cooking for 2...there is always Foodsaver!

It looks really good Pete!

T

[Old Dave]

Nice looking meal Pete.

[TwoPockets]

And..if you can't adjust to cooking for 2...there is always Foodsaver!

It looks really good Pete!

T

That's what we do around here Tee, I just can't see firing up a smoker for one slab of ribs so I always do 2 and vacuum bag one for later. Same with chops and other things, I cook a grill full and vacuum bag some. Often on a Sunday my wife and I will cook up a weeks worth of meals. I might have TBE going, my grill going and the smoker going at one time and she will have something in the oven and something else in the crock pot and veggies on the stove. Makes dinners during the week after working all day very easy.

[smokeasaurus]

I cook on the weekends for the weekend dinners and work lunches for during the week.

It makes the alarm not sound as bad in the morning when you know you got some good grub for lunch...........

[mikecorn.1]

Man, that looks good!


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[teesquare]

And..if you can't adjust to cooking for 2...there is always Foodsaver!

It looks really good Pete!

T

That's what we do around here Tee, I just can't see firing up a smoker for one slab of ribs so I always do 2 and vacuum bag one for later. Same with chops and other things, I cook a grill full and vacuum bag some. Often on a Sunday my wife and I will cook up a weeks worth of meals. I might have TBE going, my grill going and the smoker going at one time and she will have something in the oven and something else in the crock pot and veggies on the stove. Makes dinners during the week after working all day very easy.

Yep Ken - it is more energy efficient I tell the Mrs.  - to fill up the smoker or grill..... And - besides, we don't call 'em leftovers: They are "pre-made meals"

[muebe]

Great looking chops Pete

[sparky]

SP.  nice meal partner.  chops look good.   

[Savannahsmoker]

Nice plate of food for dinner.

I usually brine chops but have never marinaded but after you cook I am interested.

How much of a flavor impact did marinating in Mr Yoshida's Traditional Teriyaki Marinade overnight create?

Would 3 or 4 hours be enough time or is that not long enough for the marinade to work?

[Hub]

I cook for three most of the time:  Myself, my wife, and the refrigerator 

Hub

[smoker pete]

I cook for three most of the time:  Myself, my wife, and the refrigerator 

Hub

I've been cooking for four Hub ... SWMBO, me, the fridge, and the freezer    That's why I'm having to learn to cook for two!!

Planning on spending 4-5 months in Alaska next year and the fridge/freezer space in the RV is too limited.  Going to need space for all that Salmon and Halibut ... 

[smoker pete]

I usually brine chops but have never marinaded but after you cook I am interested.

How much of a flavor impact did marinating in Mr Yoshida's Traditional Teriyaki Marinade overnight create?

Would 3 or 4 hours be enough time or is that not long enough for the marinade to work?

Marinading overnight with Mr Yoshida's Teriyaki and/or the Original Gourmet makes all the difference in the world IMHO.  I have used the Original Gourmet for years on Chicken, Pork, and even for stir frying with fabulous results.

I either marinade overnight or use my Marinade Express.  The Marinade Express marinades in 20-30 minutes what normally takes overnight.  Not sure what 3 to 4 hours would do but it can't hurt    I would pierce the meat if marinading for 3 to 4 hours to help with the infusion.



Until a week ago I had never seen the Traditional Teriyaki.  My first impression is that it's a tad milder flavor profile than their Original Gourmet but none the less ... delectable.  Right now I'm marinading some chicken thighs overnight for a cook later today.

[Savannahsmoker]

I need to check into the Marinade Express.

I also am looking for some other flavor profiles and yours sure kick up my interest.

I am concerned about sodium and wondering if you know the sodium content in Mr Yoshida's Marinaded.

[smoker pete]

I need to check into the Marinade Express.

I also am looking for some other flavor profiles and yours sure kick up my interest.

I am concerned about sodium and wondering if you know the sodium content in Mr Yoshida's Marinaded.

The Marinade Express really works great.  It costs about $300 but muebe posted about a similar device that runs I think in the $100 or less range that also appears to do the job.

You DON"T want to know how much sodium is in the Mr Yoshida's marinades ... 

The Traditional Teriyaki has 320 mg of sodium and the Original Gourmet has 640 mg of sodium ... But the serving size is 1 Tbsp.  You'll notice from my picture that I use juuuuuuusssstttt a little more than 1 Tbsp