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How do you season your grilled bone-in porkchops?
Posted on 8/12/22 at 3:52 pm
Posted on 8/12/22 at 3:52 pm
I normally do them like I do a steak with pepper, salt, & garlic powder but looking for something different.
Posted on 8/12/22 at 3:57 pm to Ole Boy
Smother dat instead ole boy.
Posted on 8/12/22 at 4:03 pm to Ole Boy
i put the meat on a tray and sprinkle the seasoning over all the sides
Posted on 8/12/22 at 4:09 pm to Ole Boy
Normally salt and pepper but this blend goes really well with pork chops in my opinion.
Posted on 8/12/22 at 4:14 pm to Ole Boy
If you don't season with Slap Ya Mama hot and smother in onions, go with Dale's.
Posted on 8/12/22 at 5:06 pm to Ole Boy
Salt and Pepper is my go to for grilled foods.
Posted on 8/12/22 at 5:15 pm to Ole Boy
Salt, pepper, garlic powder, ground mustard, smoked paprika, chili powder is my go to for pork
Posted on 8/12/22 at 5:51 pm to Ole Boy
Cavender's on grilled pork is awesome. You could also do salt, pepper, garlic powder, and instant coffee, also great.
Posted on 8/12/22 at 6:18 pm to Ole Boy
Montreal Steak Seasoning blend works well. Salt and Pepper with some thyme or sage works well also.
Posted on 8/12/22 at 6:19 pm to ThreeBonesCater
I season with Tony's and sometimes a little garlic powder. Before I take the meat off the grill, I put BBQ sauce on both sides.
My BBQ sauce us a mixture of Kraft original (3/4) and Jack Millers (1/4), melted butter, a little Worcestershitre sauce, lemon juice, generous amount of Tony's, garlic power, salt and black pepper.
My BBQ sauce us a mixture of Kraft original (3/4) and Jack Millers (1/4), melted butter, a little Worcestershitre sauce, lemon juice, generous amount of Tony's, garlic power, salt and black pepper.
Posted on 8/12/22 at 6:35 pm to Ole Boy
Cavenders, Tony’s bold, a touch of dry ranch
Posted on 8/12/22 at 6:44 pm to Ole Boy
Sometimes I like to use salt and 5 spice with Sriracha rice and bok choy.
Posted on 8/12/22 at 6:48 pm to Ole Boy
Tony’s, Cavenders, a little garlic powder.,
Posted on 8/12/22 at 6:53 pm to Btrtigerfan
quote:This is what I like to use.
Montreal Steak Seasoning blend works well.
Posted on 8/12/22 at 7:39 pm to Ole Boy
I use Montreal Chicken Seasoning and PAM
Posted on 8/12/22 at 8:11 pm to Ole Boy
Dry brine on a wire rack in the fridge for a few days.. coarse sea salt, cracked black, and brown sugar. Reverse sear. Profit
Posted on 8/12/22 at 8:32 pm to Ole Boy
Brine in salty water with a few bay leaves, s & p, garlic & onion powder, then grill to perfection
This post was edited on 8/12/22 at 8:33 pm
Posted on 8/12/22 at 9:11 pm to Ole Boy
Salt garlic black pepper red pepper
Posted on 8/12/22 at 9:15 pm to Ole Boy
Lime juice, brown sugar, La Choy soy sauce. Experiment a bit to get it to the consistency of maple syrup maybe thinker. I'd probably start with the juice of 2 limes depends on how many chops you are doing, add brown sugar until it is syrupy like really thick and then add soy sauce to blend it out. Marinate for at least a couple of hours and then use the marinade for basting. I also do pork ribs this way on occasion. You'll just have to experiment as I hardly ever measure.
Posted on 8/12/22 at 9:25 pm to Ole Boy
I use Paul Prudhomme’s pork and veal seasoning on pork most of the time.
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