Pork Chops and Smashed Potatoes – Stay Historic While Staying at Home: Replay

hey guys it’s turning to stir barbecuetonight we’re making some pork chopswith some grilled smashed potatoes so Ibrined these pork chops last night thedifference between a brine in themarinade we’ve done a lot of Brian’searlier in some of our previous videos aBryant is to add moisture we’re amarinade his dad flavor a brine isreally just sugar salt and water so Idid something a little bit different onthese just tried some new things so Idid sugar salt water and vinegar a fewweeks ago I had some pickle juice brinedpork chop so I kind of wanted to getthat same effectso I actually Brian these for about 20hours that might have been a little toolong I didn’t a half a cup of sugar halfa cup of brown sugar 4 cups of water 1cup of apple cider vinegar and probablyabout two cups of water so it ended upbeing about 6 or 7 cups of liquid sothese actually came out of the brown alittle grey but it probably looks worsein the video minute actually as you canstill see the pink through there butthat probably means I’ve brined it alittle too long but will still be okayas far as the prep on these you don’thave to trim anything off there’s just atiny bit of fat on the edge but that’sokay to leave that we’re just gonnaseason it simply with some historic redso the brine is just kind of insuranceto that make sure that meats gonna beextra juicy these pork chops are prettyhigh quality from a directly market so alot of times I just skip that step andjust want to try something a littledifferent today the pretty heavy coat ofa store crowdand that’s it that’s all ready to go onthe cooker so I put them on there atabout 350 degrees and it took about20-25 minutes so the trick to cookingpork chops is to make sure you take themoff when they’re done a lot of peoplethink of pork as the nasty dry of meatbut the trick is you got to take themoff closer to 140 a lot of people takethe fork probably like 160 or 165 butyou don’t have to so 140 there’s stillgonna be a little bit of pinkness in themiddle but they’re gonna be extra juicyfull of flavor so if you’re normallycooking your pork to 160 or 165 I highlyrecommend you giving it a try to cook itinto 140 because you get a much betterproduct so for a side dish we’re gonnado smashed potatoes so I have somelittle small potatoes over here thatI’ve cooked so it was pretty Iraniannasty outside so I could have startedthese on the smoker but I didn’t want toget all wet so I just boiled these forabout 20 minutes so they’re pretty softand we’ll smash those here in just asecond so I got a piece of foil here I’mgonna spray some just olive oil spray onthere I really like this duck fat sprayfor these but I ran out so we’re goingwith all the guys today so these arecooled just enough there they’re stillpretty warm and little I’m just gonnasmash them down so we’re making littlediscs out of these guys I’m gonna spraythe tops again same we were doing beforeand I’m gonna hit them with a light coatof the sort black pepper and then I’mgonna use a trigger summer Shandy rubthis has got some of that citrus typeflavor in there you could do like garlicsalt and rosemary if you wanted to dothis work right on there and you couldreally you know these are little flavorbombs or whatever flavor you want todish out so I’m just gonna flip theseand they already got oil on the otherside cuts from thewell so we’re just gonna and onthroughout you could do like a redpotato any kind of yeah like the any ofthe smaller yeah I like the other onesit’s just kind of the consistency andtexture I like but you could do like themixed you know if you wanted to make asome red potatoes and the elephant a toesome of the fancy purple potatoes any ofthose will work so then we’re gonna putthese on their picker I put these onwith the pork chops you want to getthese as hot as you can but since I wascooking the pork chops I didn’t want toget this to you I just kind of cheatedand use the edge of the trigger outsidethe about the one inch or two inchesaround the entire edge it gets a littlehotter so I just put these on there andyou’re trying to get the edges just alittle bit crispy so these are givingyou some texture there so too quick andeasy things tonight so see what ourfinal product looks like nice guys hecleaned the oven last night he must havethought that he was leaving his dirty Idon’t know about that the dirty tricksout there were some complaints by otherusers of the oven that it sometimes thatplate is hot sometimes it smoked alittle bit because there may or may nothave been some a fork and our brisketjuice at the bottom oh okay yeah there’salways one burner site that’s smokingslightly when the oven is use so maybethat won’t happen anymore but I don’tknow the cats may have been the one torequest that oven maintenance yourparents are asking did you learn allthese cooking ideas from the cookingclass you took at the YMCA maybe a fewof them I recall bit making milkshakesat the cooking class and how old wereyou and you took side cooking classthat’s a goodI have no idea maybe a parent willrespond and let us all know so these areprobably a little bit more done than I’dnormally wanted but it’s probablytelling the camera but there’s a littlebit of pinkness right there and I met onthat’s exactly what we’re going for youcan see a little better on the bottomthere so that’s exactly what we’re goingfor on the on the pork chops a littlebit pink Center in the middle stillpretty juicy and I excited quick easyminam will clean up so that’s all madeup for tonight tomorrow where you aredoing hanger steak salad and then onFriday we’re doing our barbecue burgerwith some smoked pork belly so thanksfor watching guys stay historic stay athome