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Author Topic: The Ultimate St.Louis Pork Chop  (Read 3580 times)

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Offline smokeasaurus

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The Ultimate St.Louis Pork Chop
« Reply #-1 on: February 11, 2012, 08:44:04 PM »
Wish I could take credit for this but I cant. Got it from the Super Smokers cooking team.
Cut a full tenderloin into 1 1/2 chops. Cut a slit in em...into Pig Soak for -4- hours. Rubbed em with Pig Powder and stuffed em with sausage and cheese.
Onto the pit with peach wood for smoke and pulled em at 155..........easy and good eats...outrageous!!

















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Offline TentHunteR

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Re: The Ultimate St.Louis Pork Chop
« on: February 11, 2012, 08:48:30 PM »
WOW!!!!

This just went on my "to do" list!
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Offline teesquare

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Re: The Ultimate St.Louis Pork Chop
« Reply #1 on: February 11, 2012, 09:10:24 PM »
Alright Smoke!!!

That looks amazing! BTW - I live about 40 minutes from Tryon NC - where the Trim Tab's comes from. My BBQ rub and his are similar.

T
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Offline bbqchef

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Re: The Ultimate St.Louis Pork Chop
« Reply #2 on: February 12, 2012, 07:39:16 AM »
Trim was one of the persons on my Ph.B. oral review panel at the Jack Daniels a few years ago... He brought "Pig Snoot" whiskey!
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Offline Pam Gould

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Re: The Ultimate St.Louis Pork Chop
« Reply #3 on: February 12, 2012, 09:29:08 AM »
Smoke..very nice cook...I am gonna do that and use some of the rubs I already have. I'm planning on using them up and ordering all new for the summer.  How hot did you smoke them and approx how long? I usually smoke around 200º.  I'm not sure about the temps yet on the BEESR in cold weather..the smoker I can handle. Thanks Smoke. Pam .☆´¯`•.¸¸. ི♥ྀ.
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Offline africanmeat

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Re: The Ultimate St.Louis Pork Chop
« Reply #4 on: February 12, 2012, 10:25:22 AM »
Man this looks yummy .cant get pig powder here must make my on one. ;)
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Offline LostArrow

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Re: The Ultimate St.Louis Pork Chop
« Reply #5 on: February 12, 2012, 10:36:18 AM »
The problem I have with sausage stuffed pork chops is that in order to cook the sausage to a safe temp, the chop is overcooked, anyone ever precook the stuffing?
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Offline ACW3

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Re: The Ultimate St.Louis Pork Chop
« Reply #6 on: February 12, 2012, 10:38:22 AM »
Smoke,
That looks really good.  Going on my list of things to cook.

Art
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Offline smokeasaurus

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Re: The Ultimate St.Louis Pork Chop
« Reply #7 on: February 12, 2012, 10:42:10 AM »
No need to pre-cook the stuffing. I soaked the chops after I slit them and misted them with apple juice during the cook. I ran the pit at 225 (with Kingsford in the off-set that is almost her max temp!!) and they were moist......
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Offline bbqchef

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Re: The Ultimate St.Louis Pork Chop
« Reply #8 on: February 13, 2012, 09:33:39 PM »
Sausage, made from pork, is safe at 145 degrees F. The same temperature you would want the chops to be.

Just my humble $.02 worth.
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Offline muebe

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Re: The Ultimate St.Louis Pork Chop
« Reply #9 on: February 13, 2012, 09:52:23 PM »
Those look great Smoke! I am going to have to try that sometime...
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Offline Bobo1

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Re: The Ultimate St.Louis Pork Chop
« Reply #10 on: February 13, 2012, 11:12:30 PM »
I have got to try this.  Smoke - how do you think it would work to slit a whole loin and stuff it, tie it back and up then either into the smoker, tbe or BEESR?
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Offline smokeasaurus

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Re: The Ultimate St.Louis Pork Chop
« Reply #11 on: February 14, 2012, 09:02:19 AM »
If I added bacon Captain, I might not have made it too type this reply ;D

I am gonna do the same thing this weekend coming up in a bacon weave minus the loin..........
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Offline TMB

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Re: The Ultimate St.Louis Pork Chop
« Reply #12 on: February 14, 2012, 09:39:23 AM »
Man that looks good!  I bet Kimmie might even like this recipe.
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Offline Ron D

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Re: The Ultimate St.Louis Pork Chop
« Reply #13 on: February 14, 2012, 11:24:31 AM »
Pork and Pork can not go wrong. And add more pork (Bacon)...WOW 8) 8)

Great cook Smoke
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