Steven Raichlen's Barbecue! Bible

Posts Tagged ‘pork chop’

Our Best Pork Chop Recipes

Our Best Pork Chop Recipes

Last week we celebrated National Pulled Pork Day with great enthusiasm, but don’t let the fun stop there! National Pork Month lasts the full month of October, and we present for your consideration another favorite pork dish—the pork chop. Pork ribs, pulled pork, and bacon may gain more attention when it comes to pork on your grill or in your smoker, but an expertly prepared moist and tender pork chop is a thing of beauty. Here are the most popular pork chop recipes on the website viewed by...

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Grilled Pork Porterhouses with Newcastle Brown Ale and Mustard—A New Holiday Classic

Grilled Pork Porterhouses with Newcastle Brown Ale and Mustard—A New Holiday Classic

All photos by Rob Baas. This blog post is brought to you with support from our sponsor, Newcastle Brown Ale, who provided the samples and advertising support. Beer and barbecue. It’s not just for summertime. Thousands of members of this barbecue community routinely shovel a path to their snow-covered grills and smokers. And hoisting a cold one with your gloved hands to your lips is an excellent way to defy winter. The holiday season...

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Autumn in New England on the Grill

Autumn in New England on the Grill

As any Yankee (or adopted Yankee like me) knows, fall is the glory time in New England—clear crisp days and nights cool enough to light the fireplace. My friend and fellow New Englander, Sarah Leah Chase, knows a thing or two about autumn in the Bay State and she celebrates with a dish members of this barbecue community can relate to: sage-rubbed, wood-grilled pork chops with blue cheese and Concord grapes. –Steven According to headlines in my local newspaper,...

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In Praise of Pork Chops, Part 2

In Praise of Pork Chops, Part 2

First the good news. In the last 30 years, pork has gotten a lot leaner. This means that from a fat and cholesterol point of view, today’s pork is a lot healthier. Remember the “other white meat” campaign, comparing lean loin cuts of pork to white meat chicken? Now the bad news. In the last 30 years, pork has gotten a lot leaner. That means less marbling and less fat, and an increased tendency for those same lean cuts to dry out on the grill. Well, here at BarbecueBible.com, we try to be...

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In Praise of Pork Chops

In Praise of Pork Chops

Good things come in small packages? Maybe true for jewelry, but certainly not on the grill. If you want to know how good big can be, order the pork tomahawk at Chi Spacca in Los Angeles. I’ve written about this Italian chop house before and I’ll tell you a lot more about it in a future blog. But for the moment, all you really need to know is that to cut the pork tomahawk, Chi Spacca’s chef starts at the top of the backbone and ends at the bottom of the belly, giving you a...

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