Frank's smoked pork chops and grilled veggies

Frank's smoked pork chops and grilled veggies

Frank's smoked pork chops and grilled veggies

Print
Email
|

wwltv.com

Posted on May 2, 2011 at 8:19 PM

Updated Monday, Jun 13 at 1:34 PM

Smoking:

4 center-cut pork chops (or end cuts or country style)
4 tablespoons extra virgin olive oil
2 teaspoons Frank Davis Pork Seasoning
1 teaspoon sea salt
1 teaspoon fresh-ground black pepper
2 large bottles Italian-Balsamic Salad Dressing for marinating and dressing
1-1/2 tablespoons hickory wood chips

To do this recipe you must have a stovetop smoker (or a jury-rig facsimile of one).

Start off by putting the smoker on a stovetop burner over medium-high heat and allowing it to bring the wood chips that you placed inside of it on the pan floor to just begin to smoke.

Note: Initially, when you slide the cover lid onto the smoker, leave a slight crack in the edge so that the first wisp of smoke can escape. This tells you when the device is ready to begin the smoking-cooking process.

At this point, remove the lid completely (be careful—it may be hot!)—and set it aside.

Then brush the meat liberally with the extra virgin olive oil, sprinkle it with the pork seasoning, sea salt, and black pepper, place the chops onto the rack inside the smoker, place the lid back on the device, and close it up almost all the way.

Now, when smoking begins in earnest shut the lid tightly and “hot-smoke” the pork chops for about 18 to 20 minutes (or until their internal temperature reaches 140 degrees on a quick read thermometer.)

When they’re done (just be aware that they might still display a slight tinge of pink which is indicative to the smoking process), remove them from the smoker, place them on a warming platter, and allow the juices to redistribute inside the meat before serving it.

When you’re ready to eat, liberally brush the chops with some Italian-Balsamic Salad Dressing (or some commercially prepared jerk seasoning or teriyaki sauce).

Then run the chops under the oven broiler for about two to three minutes to finish them and brown them off before serving.

If you’d prefer to skip the broiling step, feel free to do so—the chops are done when they come out of the steamer.

The broiler only gives them a more delectable color. =================================================================================

Grillin’:

4 tender, young, unblemished crookneck yellow squash
2 small, unpeeled, baby purple eggplants, cut into 1-inch-thick strips
1 cup extra virgin olive oil
1 pastry brush for prepping veggies
2 teaspoons Frank Davis Vegetable Seasoning
1 teaspoon Frank Davis Sicilian Seasoning
2 teaspoons sea salt
1 teaspoon fresh ground black pepper
Melted butter, balsamic sauce, or teriyaki sauce

To do this recipe you must have one or two black cast iron grill pans (non-stick aluminum pans will serve the purpose, but the end product won’t have the impetus cast iron gives it).

Start off by putting the pan on a stovetop burner over medium-high heat and allowing it to come up to heat (about 375 degrees).

While the cast iron temperature is rising, cut the squash in semi-thick slices lengthwise, lay out the eggplants, and liberally brush them both with the extra virgin olive oil (I also suggest you brush them with whatever condiment suits your fancy).

It is also suggested that the grill pan retrieve a scant amount of oil or marinade brushed on to prevent the food from sticking.

At this point, place the veggies on the ridges in the grill pan and begin to cook them.

The grid pattern will attest to when the veggies are done.

As they cook, go ahead and lavishly season them with the vegetable seasoning, Sicilian seasoning, sea salt and black pepper (as well as whatever liquid flavoring suits your tastes).

You will know when the veggies are done when they soften and wilt (but don’t let them burn or disintegrate).

I suggest you serve them right alongside the pork chops directly from the grill, with the taste-tempting grill marks facing upwards.

BTW…because these dishes are so popular, you might want to consider doing several batches to take care of your guests who always want “seconds.”

Mangia, Mangia!

! +++++++++++++++++++

A jury-rig smoker can be created using an old cast iron skillet with a grocery-store-bought steamer basket in the bottom.

Simply place the smoker chips (usually 1-1/2 tablespoons) in the bottom of the skillet, place the disposable steamer in the skillet, place whatever you plan to smoke on the fan-like leaves on the steamer, and cover the entire rig with a sheet of heavy duty aluminum foil.

Bring the heat up to medium-high and Viola! Twenty minutes later you got smoked “whatever.”

Print
Email
|