Cooking Resources

stoneywoods · 04-13-2011, 06:02 PM

Here's the skinny...I'm looking for advice for yumdiddly pork chops for my meal on our annual fishin trip.I was thinking of marinading them ,packed in ice for 2 days till it's my turn to cook.Or is that too long? I need a recipe and cook time for some nice 1" butcher chops on a charcoal fire. I'm thinking chilled applesauce and baked potatoe and fresh asparagus as go withs.

Zereh · 04-13-2011, 06:19 PM

Quote:

Originally Posted by stoneywoods

yumdiddly

I'm no help with your question, but I do love the adjective!!

stoneywoods · 04-13-2011, 06:36 PM

LOL We eat so good on this trip, I was hoping that described something above and beyond

buckytom · 04-13-2011, 08:23 PM

depending on how long they stay frozen and the ingredients of the marinade, the marinating time may be too long. the meat will turn to a liver consistency (or gushier) if the marinade contains enzymes from dairy or fruit and it is in a liquid state for days.

but if it stsys frozen, it won't be much of a problem as it won't get into the meat as much.

i would do a dry rub. salt, pepper, cloves, sugar, allspice, and powdered garlic is one of my favourites for pork chops. go easy on the salt, cloves and allspice, heavy on the pepper and garlic.

hth.

stoneywoods · 04-13-2011, 08:42 PM

Thanks Buckytom for the input. A lot of what i'm reading says a brine marinade, but like you say, maybe only that day for 4 hrs or so. The dry rub may be a better option. we're out fishing all day an I'd hate to drag the cooler along an mess with marinating with fish hands

buckytom · 04-13-2011, 09:04 PM

one of my favourite camping foods is my dry rubbed, grilled pork chops, plated and topped with a reheated mixture of pickled hot peppers and browned onions and garlic, adding a splash of the hot pepper juice/brine at the end.

pacanis · 04-14-2011, 05:41 AM

A little lemon juice goes a long way in taking care of "fish hands" without actually washing them.
Of course, the fish have to be biting first

**Zhizara** · 04-14-2011, 06:55 AM

Quote:

Originally Posted by pacanis

A little lemon juice goes a long way in taking care of "fish hands" without actually washing them.
Of course, the fish have to be biting first

Very true. I'll bet wiping the smelly hands on stainless steel would work too.

Uncle Bob · 04-14-2011, 07:13 AM

Keep Cold <40* ~~ Brine 12-24 hours in advance of cooking ~~ Cook to 140*F and rest for 5-10 minutes ~~~ Season as you wish. ~~~ Obviously you'll need a thermometer.

Luck & Fun!