In every man's life there comes a time to make a choice. A choice to be great or to blend in with the din. Today, I was presented with just such a moment.
A few days ago I was at Wagner's Orchards to pick up a pastured beef rib roast for Christmas Dinner, while I was there, Harold, being the consummate sales man, talked me into a couple berkshire pork chops - he didn't so much talk as lay a dozen out on the counter for me to look at; that's a salesman!
Here it is Sunday morning and I'm informed that my Mother-in-law will be joining us for dinner, and it so happens that these lovely chops have been beckoning. Now, it's decision time. How do I cook them? They weren't cheap and I want to taste the "berkshire-ness" that they're famous for. I decide, I must smoke them. Pork loves smoke. Plus it gives me a reason to fire up the Big Green Egg.
Here we go...
Look at those bad boys, begging for some salt and a delicate apple wood kiss.
Onto the small Big Green Egg for a quick sear.
Smoking away on the small. Tastiness imminent.
250° dome temp, about 40 minutes, pulled with internal temp of 145° and allowed to rest about 5-10 minutes while I finished running the potatoes through the food mill (that makes good "mashed" potatoes) and getting the roasted carrots on the table.
There they are all finished. Now, I think I've committed a cardinal sin of "food blogging," I didn't take a photo of the plate. Well, I was hungry, had two hungry kids, a hungry wife and a hungry Mother-in-law. Ahwell.
The chops were fantastic, though. They did not blend in with the din.
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