food The Drunken Chef
- Thread starter texas blues
- Start date
This DC dish was inspired by the novelty of actually "buying" blackberries! Being from the green side of WA, I've never in my life bought a blackberry!
Smoked Pork Chops (thank you Scovie!) with Blackberry-Onion-Chipotle Relish.
Relish:
Boil chopped sweet onion(2 cups) in salted water for 3 mins, drain & cool.
Whisk red wine vinegar, 1 can chipotle (chopped), and add 1 c. blackberries and cooled onions.
At this point, I decided I didn't want all those seeds, so I motorboated it, then strained it. Then added more sauteed sweet onion.
Just before serving add snipped parsley and green onions.
Then (this is where the "D" in DC came in...for some crazy reason, I added 2 tsp of strawberry jam!?!?!?! So glad I did...that tiny bit of sweetness rocked! Maybe the purchased blackberries weren't ripe enough?
Broiled these with EVOO and Balsamic Vinegar. Half got eaten off the pan...the other half will become soup sometime today!
Pork Chops smokin' and grillin' - a la Scovie!!!!!
Et Voila!
Yep TB....quinoa!
Pretty fun for a midnight meal!!!!!
Smoked Pork Chops (thank you Scovie!) with Blackberry-Onion-Chipotle Relish.
Relish:
Boil chopped sweet onion(2 cups) in salted water for 3 mins, drain & cool.
Whisk red wine vinegar, 1 can chipotle (chopped), and add 1 c. blackberries and cooled onions.
At this point, I decided I didn't want all those seeds, so I motorboated it, then strained it. Then added more sauteed sweet onion.
Just before serving add snipped parsley and green onions.
Then (this is where the "D" in DC came in...for some crazy reason, I added 2 tsp of strawberry jam!?!?!?! So glad I did...that tiny bit of sweetness rocked! Maybe the purchased blackberries weren't ripe enough?
Broiled these with EVOO and Balsamic Vinegar. Half got eaten off the pan...the other half will become soup sometime today!
Pork Chops smokin' and grillin' - a la Scovie!!!!!
Et Voila!
Yep TB....quinoa!
Pretty fun for a midnight meal!!!!!
now THAT is dinner!! Good job guys all around. I have to try that relish. Feel bad though, I'm so far behind the times. All of my plates, every single one of them in the house, is a circle. Plating just looks better on squares dammit! Were those chops just naked until the end? Now I'm hungry.
Yep, totally naked!
OK, change of plan for late dinner. Was going to do Chimichurri skirt steaks but decided to do ribs instead. Now the only question is what wonderful beers am I going to pair with this and consume for the next 6 hours during the 3-2-1 process. 
Oh My!
How is your smoker so clean?????
How is your smoker so clean?????
That is actually dirty.Oh My!
How is your smoker so clean?????
I have not cleaned the inside for last 3 rounds. I do clean the racks every time of course. After this round I will give the inside a good wipe down. Simple green does wonders for cleaning this thing!
CJ! I'm in jammy jam heaven! lovin the chop! They look AWESOME!
The wife and I are planning on Drinking tonight, just not sure where we will be posting, if its here on DC it might be Drunken Chicken
Or we will be posting on STEAKS!! We'll see as the drinks start flowin and the kids are in bed. Who knows, we might not even get around to cookin :wink:
lovin the chop! They look AWESOME!The wife and I are planning on Drinking tonight, just not sure where we will be posting, if its here on DC it might be Drunken Chicken
Or we will be posting on STEAKS!! We'll see as the drinks start flowin and the kids are in bed. Who knows, we might not even get around to cookin :wink: 
CJ, I too am loving the poke chops.
I can imagine the blackberry smoosh on them and it makes my mouf' all watery.
I like that you included the quinoa.
I'll be doing some of that up later this week.
I can imagine the blackberry smoosh on them and it makes my mouf' all watery.
I like that you included the quinoa.
I'll be doing some of that up later this week.
LOL!
That quinoa turned out good! Scovie even liked it!!!
And there's enough left over to try and stir fry some - Darwin's style!!!!
but that's another thread......
That quinoa turned out good! Scovie even liked it!!!
And there's enough left over to try and stir fry some - Darwin's style!!!!
but that's another thread......
Thanks y'all. CJ did most of the work, and it was delish.
It's always a bit daunting to fire up the smoker at Oh-dark:30,
Two and a half sheets into the wind,
Then try and smoke plain, thin, Pork chops and then finish them on the grill without drying the you-know-what out of them.
Came out perfect tho, even I was impressed when I saw the pictures this morning,
A word about that blackberry relish. It was fantastic. And quite HOT.... mmmmmm
Pureeing them and then sieving it was magic. The seeds from the blackberries AND the chipotles were too much.
As a finishing touch tho, I dribbled some of the blackberry drupelets over the sauce.
(Yes I said drupelets. I did my research.)
It's always a bit daunting to fire up the smoker at Oh-dark:30,
Two and a half sheets into the wind,
Then try and smoke plain, thin, Pork chops and then finish them on the grill without drying the you-know-what out of them.
Came out perfect tho, even I was impressed when I saw the pictures this morning,
A word about that blackberry relish. It was fantastic. And quite HOT.... mmmmmm
Pureeing them and then sieving it was magic. The seeds from the blackberries AND the chipotles were too much.
As a finishing touch tho, I dribbled some of the blackberry drupelets over the sauce.
(Yes I said drupelets. I did my research.)
Anyone else do the 3-2-1 process with ribs?
I could probably look it up, but please explain
Quinoa FTW!
I too had some quinoa with my salmon last night... However, I have no pictures, therefore I'm probably lying.
Asparagus is my favorite veggie.
I too had some quinoa with my salmon last night... However, I have no pictures, therefore I'm probably lying.
Asparagus is my favorite veggie.
3-2-1
3 hours on the smoke.
2 hours wrapped in foil while in the smoker.
1 more hour back on the que uncovered.
Some folks also use the last hour to rest covered off the smoker.
Others use it as time to finish and apply sauce.
+1 for TB
Man these ribs I am about to pull off are seriously fall off the bone. In true rib world that means overcooked but after 4 Hop Wallop beers that means perfection.
Man these ribs I am about to pull off are seriously fall off the bone. In true rib world that means overcooked but after 4 Hop Wallop beers that means perfection.
+1 for TB
Man these ribs I am about to pull off are seriously fall off the bone. In true rib world that means overcooked but after 4 Hop Wallop beers that means perfection.
True fall off the bone won't win many competitions but I find most folks likem' just like that.
I prefer just a bit of chew myself but hail no would I turn down fall off the bone.
Flavor trumps texture every time in my book.
f**k that ... you can sacrifice a little meat texture for the functional win of fall off the bone and still win in the flavor department based on how you treat it ...
i don't like having to knaw meat off of bones, steak or ribs or chicken legs ... haven't ever even had one of those famed turkey legs from the county fair etc ...
i'll have dressed fall of the bone ribs all day long ... childhood favorite ...
i don't like having to knaw meat off of bones, steak or ribs or chicken legs ... haven't ever even had one of those famed turkey legs from the county fair etc ...
i'll have dressed fall of the bone ribs all day long ... childhood favorite ...