At the campground where I have my camper I built my own firepit instead of using one provided by the campground. When I built it I added a removable cast iron grill. I love cooking over wood. Whenever I cook ribeye steaks I cook them over cherry wood. Love the flavor. I wish I could put a picture of the firepit on here to show you.
Another informative and fun cook. You just keep getting better and better. Thanks for teaching with us when you learn new techniques. (Going to try the hot sauce binder)
@@BehindTheFoodTV I know you usually make your own rubs, but I recommend Susie Q seasoning. It is a family from Santa Maria, great local family in that area. I used to live in Santa Maria, CA. sold tons of tri tip.
That looks incredible. The only extra I would do is a squeeze of lemon juice at the end. I am just getting ready for work and now my mouth is watering and I am craving pork chops. Yum.
You won’t believe it, had these for dinner last night - used the gas bbq to light some briquettes in a metal basket with the grill grates over the top. Absolutely delicious, including standing them on the fat to char that to a little bit of crunch as well Mine were a similar doneness No leftovers here ;)
Those pork chops looked amazing! I usually use hide the leftovers in the back of the fridge. If my kids actually have to look for it they are definitely safe. Love the content thanks for the video.
That Santa Maria grill is amazing. I would love to see a pork butt cooked on it. Man, those chops were beautiful. That pork would go nicely sliced thin over a bed of spinach/romaine. LOL.
Howdy Al. So interesting cook. I like seeing you do a pork cook of the "T" Bone or Porterhouse. That's something I need to check out. I sure wish you had included how much moisture was drawn out of the pork during the curing process. It would have been educational so see how much liquid was in the baking sheet under the rack. And I'm being serious about that. Next up, great idea of using a hot sauce as a binding agent. I rarely use binders but I agree fully this would be a great time to use one and the hot sauce is very intriguing. Next up, glad to see the Santa Maria being used. Oddly last year several TH-cam'ers got Santa Maria grills and yet I haven't seen many cooks done on them. I'm wondering if perhaps it's because so many folks really never learned how to do live fire cooking? I still haven't gotten mine but will someday. Anyway great video, have a great day 🌤 😀 👍 🍻
Hi Sean - the Meater is about knowing when we're in the right range and the Thermapen is for getting it exactly right. And if you've ever had a steak or chop over or undercooked in a restaurant by a line cook who makes hundreds per week, you know that guessing doneness (or the wildly inaccurate "touching the steak to see how done it is" method) doesn't produce consistent, accurate results. So I use thermometers.
@@BehindTheFoodTV thanks for the reply, no issue with the thermopen but those Meater thermometers are everywhere, does the hole through the meat that it leaves not bother you? I normally just check with the thermopen get to within 5 degrees c of my target then take it off and rest, talking chops obviously. Again thanks for the reply and appreciate the content. Cheers
@@seanryan8016 the hold doesn't bother me. It's a fair trade-off to not have to check constantly or risk overshooting because I wait too long to check. One of the things I love about the Meater (not a sponsor BTW I paid for mine) is the software. It actually uses the 2nd law of thermodynamics to predict the finish time of whatever you're cooking. It's remarkably accurate for everything other than pre-stall primal cooks (not even Isaac Newton could predict how long a stall would take lol). So if I'm making a dinner with sides, I can plan the whole meal around an accurate prediction of when the meat will come off to rest. After writing all of that I think I should call them and get them onboard as a sponsor. What do you think?
Good stuff. You are really picking up and sharing great knowledge.
Hot sauce binder...brilliant!
lol thanks Corey!
At the campground where I have my camper I built my own firepit instead of using one provided by the campground. When I built it I added a removable cast iron grill. I love cooking over wood. Whenever I cook ribeye steaks I cook them over cherry wood. Love the flavor.
I wish I could put a picture of the firepit on here to show you.
Another informative and fun cook. You just keep getting better and better. Thanks for teaching with us when you learn new techniques. (Going to try the hot sauce binder)
Thanks, Karen! Not sure how you're going to feel about the technique I'm going to show on Friday............
Perfect! To me, Santa Maria grill IS the best way to cook. Next, you should cook a tri tip, Santa Maria favorite.
It really does make amazing food! Tri-tip isn't next.....but it's coming soon!
@@BehindTheFoodTV I know you usually make your own rubs, but I recommend Susie Q seasoning. It is a family from Santa Maria, great local family in that area. I used to live in Santa Maria, CA. sold tons of tri tip.
Nice looking chops! Need to get me one of those Santa Maria grills!
Yes you do! Oh and some bad news - there's another live fire cooking device that just showed up in my back yard so make some room!
That looks incredible. The only extra I would do is a squeeze of lemon juice at the end. I am just getting ready for work and now my mouth is watering and I am craving pork chops. Yum.
You won’t believe it, had these for dinner last night - used the gas bbq to light some briquettes in a metal basket with the grill grates over the top. Absolutely delicious, including standing them on the fat to char that to a little bit of crunch as well
Mine were a similar doneness
No leftovers here ;)
Some day I will cook with you my friend - some day!
@@BehindTheFoodTV looking forward to it - it’s on my bucket list 👍👍
Looks awesome! A great way to do chops.
Thanks Lew - they turned out GREAT!
I was just thinking it’s about time to see this bad boy in action… oh and nice to see the pit too 😂
LOL
Those pork chops looked amazing! I usually use hide the leftovers in the back of the fridge. If my kids actually have to look for it they are definitely safe. Love the content thanks for the video.
Really Nice looking chop and it is not everyday you get to see the meat from the fire's prospective.
Thanks - and yeah this grill gives us all kinds of filming options!
Those look fantastic Al!!
Thanks Brian!
Watch “I got SCHOOLED by the Argentine Asado BBQ Master!” th-cam.com/video/cSfg2f0zLIs/w-d-xo.html next!
That Santa Maria grill is amazing. I would love to see a pork butt cooked on it. Man, those chops were beautiful. That pork would go nicely sliced thin over a bed of spinach/romaine. LOL.
Wow a pork butt on the grill......that could be interesting! Putting it on the list!
Awesome chops! Now I know where to look for your leftovers😂
I'm so busted! lol
Howdy Al. So interesting cook. I like seeing you do a pork cook of the "T" Bone or Porterhouse. That's something I need to check out. I sure wish you had included how much moisture was drawn out of the pork during the curing process. It would have been educational so see how much liquid was in the baking sheet under the rack. And I'm being serious about that. Next up, great idea of using a hot sauce as a binding agent. I rarely use binders but I agree fully this would be a great time to use one and the hot sauce is very intriguing. Next up, glad to see the Santa Maria being used. Oddly last year several TH-cam'ers got Santa Maria grills and yet I haven't seen many cooks done on them. I'm wondering if perhaps it's because so many folks really never learned how to do live fire cooking? I still haven't gotten mine but will someday. Anyway great video, have a great day 🌤 😀 👍 🍻
Great video! The chops look fantastic!
There's only one part I don't understand. What's a leftover pork chop? This is a foreign concept to me...
lol good point Jake!
I was wondering the same thing Jake, the only possible leftovers are pure bone here, so not really leftovers
Nom nom nomy nom 🤣
Dang AL, those chops were fat. I'm gunna have to look into getting a Sana Maria.. great video!
Thanks Randy! I appreciate you my man. Just so you know.
Great sharing
Love from India 🇮🇳
Hope you will love my videos too 😊
Thank you, I will
What is the point of those Meater thermometer's if you still need to check with a thermopen? Also needing a thermometer to cook chops is a bit silly
Hi Sean - the Meater is about knowing when we're in the right range and the Thermapen is for getting it exactly right. And if you've ever had a steak or chop over or undercooked in a restaurant by a line cook who makes hundreds per week, you know that guessing doneness (or the wildly inaccurate "touching the steak to see how done it is" method) doesn't produce consistent, accurate results. So I use thermometers.
@@BehindTheFoodTV thanks for the reply, no issue with the thermopen but those Meater thermometers are everywhere, does the hole through the meat that it leaves not bother you? I normally just check with the thermopen get to within 5 degrees c of my target then take it off and rest, talking chops obviously. Again thanks for the reply and appreciate the content.
Cheers
@@seanryan8016 the hold doesn't bother me. It's a fair trade-off to not have to check constantly or risk overshooting because I wait too long to check. One of the things I love about the Meater (not a sponsor BTW I paid for mine) is the software. It actually uses the 2nd law of thermodynamics to predict the finish time of whatever you're cooking. It's remarkably accurate for everything other than pre-stall primal cooks (not even Isaac Newton could predict how long a stall would take lol). So if I'm making a dinner with sides, I can plan the whole meal around an accurate prediction of when the meat will come off to rest.
After writing all of that I think I should call them and get them onboard as a sponsor. What do you think?
vegan food really ???????
Those pigs were definitely vegans!