World Champion barbecue cook, Terry Black, demonstrates his technique for preparing a stuffed pork chop for the barbecue. From the DVD, BBQ Secrets: The Master Guide to Extraordinary Barbecue Cookin’. Purchase here: https://cookingupastory.com/bbq-secrets-master-guide-to-extraordinary-barbecue-cookin-dvd
Transcript (lightly edited):
0:02
What we’re going to cook today is the ultimate St Louis pork chop.
0:11
First of all, start with a nice piece of meat.
0:13
This is a pork loin that I’m cutting in the chops. We’re going to cut a slit into the middle right here, pita pocket, just like a piece of pita bread. I’ll cut a little pocket, and a pork chop. And then mix my Italian sausage 50/50 with provolone cheese, and stuff it down in there. One of the things I’m going to do to try to bring out the flavor in this pork chop is I am going to hit it with a little bit of a marinate, just to make it wet on the outside because we’re also going to apply dry rub to it and choose your own little favorite marinate mine happens to be obviously the super smokers BBQ Mississippi mud sauce, but we’re just going to drag the chop through the marinade a little bit has its own spices. There’s apple cider vinegar in here. You notice it’s taken on just a little bit of a different color right before our next process which is going to be applying the dry rub. Once the pork chop is when was a little bit of a marinade. The dry rub spices are going to end here a little easier.
1:25
Hand measure it.
1:34
Do a real good job of cutting the slit in the middle, you’ll be amazed at the amount of Italian sausage and provolone cheese. You can get down in here. Some of the cheese might lose out during the cooking process but you’ll minimize what you lose by using the toothpicks to seal it up. And this masterpiece is ready for the grill or the smoker.
2:06
That’s it.
2:07
Last thing you do before you put your meat on. Season your fire with some type of wood, your favorite smoking wood, mine happens to be apple, you can use mesquite or hickory or whatever it is you like. Another thing that is key is your grid placement. I have a certain way I like to do it. I like to put the grid exactly like that, notice where this opening is, that way in case I want to add wood or charcoal briquettes to it, I can just slide them, let them fall right through there. I keep my fire going. That would be direct back over here would be indirect. We’re going to draw our smoke, and our heat over the chop.
2:49
Known as the placement of the lid grid right here.
2:53
I’m actually going to close it up for just a minute so I can get some smoke going.
2:58
We’re gonna let it smoke like that for about an hour.
3:01
Now after letting it sit like this close for a couple of minutes so that it will get good and smoky open it back up and let it breathe. Now you can tell smokes rolling. Now after about an hour of these pork chops just smoking on the kettle. I think we’re ready for you. You’re looking for an internal temperature of 160. Make sure that your stuffing on the inside is done. Mop it diced it with some marinade toward the end just keep the outside more, while the insides cookng.
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Original of the video here
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Video Transcription
what we’re going to cook today is theultimate st. Louis pork chops what Ilike to call the ultimate st. Louis porkchop first of all start with a nicepiece of meat this is a pork loin thatI’m cutting into chops we’re going tocut a slit into the middle right herepita pocket just like a piece of pitabread I’ll cut a little pocket into thepork chop and then mix my Italiansausage 5050 with provolone cheese andstuff it down in there one of the thingsI’m going to do try to bring out theflavor in this pork chop is I am gonnahit it with a little bit of a marinadejust to make it wet on the outsidebecause we’re also going to apply dryrub to it and choose your own littlefavorite marinade mine happens to beobviously the super smokers barbecueMississippi mud sauce but we’re justgonna drag the chop through the marinadea little bit has its own spices there’sapple cider vinegar in here you noticeit’s taken on just a little bit of adifferent color right before our nextprocess which is going to be applyingthe dry rub once the pork chop is wetwith a little bit of marinade the dryrub spices are going to adhere a littleeasierjust a hand hand measure it if you do areal goodcutting the slit in the middle you’ll beamazed at the amount of Italian sausageand provolone cheese you can get down inhere some of the cheese might ease outduring the cooking process but you’llminimize what you lose by using thetoothpicks to seal it up and thismasterpiece is ready for the grill orthe smoker that’s it last thing you dobefore you put your meat on is seasonyour fire with some type of wood yourfavorite smoking wood mine happens to beApple you can use mesquite or Hickory orwhatever it is you like another thingthat is key is your grid placementI have a real certain way I like to doit and I like to put the grid exactlylike that notice where this opening isthat way in case I want to add wood orcharcoal briquettes to it I can justslide them let them fall right throughthere they’ll just slide right through Ican keep my fire going that would bedirect back over here would be indirectwe’re gonna draw our smoke and our heatover the chop notice the placement ofthe lid grid right here I’m actuallygoing to close it up for just a minuteso I can get some smoke going we’regonna let it smoke like that for aboutan hour now after letting it sit likethis closed for a couple of minutes sothat it’ll get good and smoky I open itback up and let it breathe and now youcan tell the smokes rolling now afterabout an hour of these pork chops justsmoking on the kettle I think they’reready for you you’re looking for aninternal temperatureI’m 160 make sure that you’re stuffingon the inside is done mop it baste itwith some marinade toward the end justto keep the outside moist while theinsides cooking
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