<![CDATA[Finally..Pork chop success]]>Grilled chops have always been my bane. Over cooked, dry and tough. Had even stopped buying them. Never an issue with ribs, loins or even butts. Just those chops. Strolling through the market there was a package of four boneless on sale. Ok, try again. Would use whatever’s around the house to prep. Liberally seasoned with Montreal Chicken seasoning and drizzled on some Italian dressing. Vacuumed sealed in marinating container for an hour while getting the grill prepped. Used the reverse sear on these. They came out very moist and juicy. Yeah. A little higher on the internal temp than I wanted but very good. Have to watch the temp closer and not bs with the neighbors(beer was involved).
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]]>https://waltonsdev.nodebb.com/topic/1354/finally-pork-chop-successRSS for NodeThu, 10 Sep 2026 23:32:06 GMTFri, 24 May 2019 21:29:26 GMT60<![CDATA[Reply to Finally..Pork chop success on Mon, 17 Jun 2019 16:06:53 GMT]]>Jonathon I’ll have to take your word for it on the balls. lol. I used some yesterday on a Tri-Tip and it turned out great!

The lack of enthusiasm that Austin had when he introduced himself in the video was apparent. He sounded very sad to be Austin that day.

]]>https://waltonsdev.nodebb.com/post/6206https://waltonsdev.nodebb.com/post/6206Mon, 17 Jun 2019 16:06:53 GMT<![CDATA[Reply to Finally..Pork chop success on Mon, 17 Jun 2019 15:06:47 GMT]]>PapaSop The bloody mary was very good in our breading for the Beef testicles, it is a very versatile seasoning.

]]>https://waltonsdev.nodebb.com/post/6203https://waltonsdev.nodebb.com/post/6203Mon, 17 Jun 2019 15:06:47 GMT<![CDATA[Reply to Finally..Pork chop success on Sat, 15 Jun 2019 23:22:54 GMT]]>PapaSop I agree, I brine all my poultry before smoking, grilling, and even baking. Nice work

]]>https://waltonsdev.nodebb.com/post/6182https://waltonsdev.nodebb.com/post/6182Sat, 15 Jun 2019 23:22:54 GMT<![CDATA[Reply to Finally..Pork chop success on Sat, 15 Jun 2019 19:58:04 GMT]]>PapaSop I was wondering about that very use. It would probably mix well with kosher salt for a salted rim! I think I’ll mix some up!

]]>https://waltonsdev.nodebb.com/post/6179https://waltonsdev.nodebb.com/post/6179Sat, 15 Jun 2019 19:58:04 GMT<![CDATA[Reply to Finally..Pork chop success on Sat, 15 Jun 2019 18:24:44 GMT]]>As long as the Ultimate steak was a hit might just as well try the Bloody Mary seasoning. Glad I didn’t add my usual Tabasco. This has a good kick as is.
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Very tasty.

]]>https://waltonsdev.nodebb.com/post/6176https://waltonsdev.nodebb.com/post/6176Sat, 15 Jun 2019 18:24:44 GMT<![CDATA[Reply to Finally..Pork chop success on Sat, 15 Jun 2019 18:20:09 GMT]]>Jonathon
The Ultimate steak roast seasoning got it’s first try out last night. My son came by for some NY strips. All I told him was it’s a new seasoning I’m trying. After his first bite he said I like it better than Montreal. No truer words were spoken. This stuff is very very good. Totally different and with a much better flavor profile. I’m thinking my new go-to.

IMG_20190614_185427.jpg IMG_20190614_190542.jpg

]]>https://waltonsdev.nodebb.com/post/6175https://waltonsdev.nodebb.com/post/6175Sat, 15 Jun 2019 18:20:09 GMT<![CDATA[Reply to Finally..Pork chop success on Thu, 30 May 2019 18:02:41 GMT]]>PapaSop Thats a good list, the most important (in my mind) is the Ultimate Steak and roast, its so good on so many things. Its sort of a montreal with more flavor. Bloody Mary is good too, has a little bit of heat to it which I like.

]]>https://waltonsdev.nodebb.com/post/5847https://waltonsdev.nodebb.com/post/5847Thu, 30 May 2019 18:02:41 GMT<![CDATA[Reply to Finally..Pork chop success on Wed, 29 May 2019 21:20:37 GMT]]>Jonathon Thanks. Checked out that older post. Now to decide.
Think I’ll start with these.
Ultimate Steak and Roast Rub
Rosemary Basil & Thyme
Bloody Mary Wing Shake
California Garlic & Pepper (like anything garlic & pepper)
Better Burger Seasoning

Already have the soluble butter seasoning in the list and more of the Pa’s black bull (very good).

]]>https://waltonsdev.nodebb.com/post/5837https://waltonsdev.nodebb.com/post/5837Wed, 29 May 2019 21:20:37 GMT<![CDATA[Reply to Finally..Pork chop success on Wed, 29 May 2019 12:39:48 GMT]]>PapaSop That is a GREAT question. Here is an older post with more information on what I have in my pantry https://meatgistics.waltonsinc.com/topic/247/what-s-in-walton-s-employees-home-pantries

But a quick list is
Ultimate Steak and Roast Rub
Salt & Vinegar Wing Shake
Cinamon Toast
Buttery Garlic
Mexicali Taco
Signature Pork
Rosemary Basil & Thyme my wife loves it on her baked chicken

Im, sure I am forgetting a few, if you have other questions let us know!

]]>https://waltonsdev.nodebb.com/post/5813https://waltonsdev.nodebb.com/post/5813Wed, 29 May 2019 12:39:48 GMT<![CDATA[Reply to Finally..Pork chop success on Tue, 28 May 2019 21:59:59 GMT]]>PapaSop I gotta stay busy! My hobbies keep me focused on the diet and staying out of trouble!

]]>https://waltonsdev.nodebb.com/post/5802https://waltonsdev.nodebb.com/post/5802Tue, 28 May 2019 21:59:59 GMT<![CDATA[Reply to Finally..Pork chop success on Tue, 28 May 2019 21:33:24 GMT]]>Jonathon
Speaking of wish lists. What else can I buy? Kind of a loaded question there. Thinking about those shakers. If you could use only five shakers going forward what would they be? I currently use Montreal’s steak and chicken seasoning’s for nearly everything and have for years. But willing to try something new. (did I really just say that) :face_screaming_in_fear:

]]>https://waltonsdev.nodebb.com/post/5801https://waltonsdev.nodebb.com/post/5801Tue, 28 May 2019 21:33:24 GMT<![CDATA[Reply to Finally..Pork chop success on Tue, 28 May 2019 21:24:47 GMT]]>Joe Hell You are one busy “meat” dude…lol

]]>https://waltonsdev.nodebb.com/post/5800https://waltonsdev.nodebb.com/post/5800Tue, 28 May 2019 21:24:47 GMT<![CDATA[Reply to Finally..Pork chop success on Tue, 28 May 2019 21:21:37 GMT]]>PapaSop I’ve had that one on my shelf for a bit but haven’t got around to it yet. Too many meats…too little time!

]]>https://waltonsdev.nodebb.com/post/5799https://waltonsdev.nodebb.com/post/5799Tue, 28 May 2019 21:21:37 GMT<![CDATA[Reply to Finally..Pork chop success on Tue, 28 May 2019 21:16:38 GMT]]>Dave R Jonathon
Just putting together a wish list. Will add the chorizo as well.

]]>https://waltonsdev.nodebb.com/post/5798https://waltonsdev.nodebb.com/post/5798Tue, 28 May 2019 21:16:38 GMT<![CDATA[Reply to Finally..Pork chop success on Tue, 28 May 2019 20:58:41 GMT]]>Jonathon I love chorizo, I will order some of the spice blend in. I didn’t know Walton’s carried it. Thanks for the tip

]]>https://waltonsdev.nodebb.com/post/5797https://waltonsdev.nodebb.com/post/5797Tue, 28 May 2019 20:58:41 GMT<![CDATA[Reply to Finally..Pork chop success on Tue, 28 May 2019 13:44:26 GMT]]>Joe Hell Ive never used chicken to make chorizo but I have added the seasoning to a crockpot where I cooked chicken and it was good, not as good as when you make it form pork though! Good luck, Ill be interested to hear your thoughts on it. Chorizo can be very fatty sometimes close to 50/50 so making it at home will allow you to control that!

]]>https://waltonsdev.nodebb.com/post/5776https://waltonsdev.nodebb.com/post/5776Tue, 28 May 2019 13:44:26 GMT<![CDATA[Reply to Finally..Pork chop success on Tue, 28 May 2019 13:26:36 GMT]]>Jonathon You talked me into it! I might have to try one batch of beef and the other pork. Chicken crossed my mind as well!

]]>https://waltonsdev.nodebb.com/post/5774https://waltonsdev.nodebb.com/post/5774Tue, 28 May 2019 13:26:36 GMT<![CDATA[Reply to Finally..Pork chop success on Tue, 28 May 2019 13:13:39 GMT]]>Joe Hell In my opinion the Chorizo is one of the best fresh sausage seasonings we have. It’s sort of hard to categorize, it’s not really a brat, it’s not really a breakfast (though it will work well for either) so we categorize it as Ethnic but man is it good! When you are making it make sure you add some White vinegar. It is in there for 2 reasons, one is taste and the other is to denature the proteins, so if you stuff it into a casing just know going in that the texture will be different than you expect. I still add it when making sausages out of it though because I like the added flavor.

For more information I did a Recipe Video\Post How to Make Chorizo

]]>https://waltonsdev.nodebb.com/post/5772https://waltonsdev.nodebb.com/post/5772Tue, 28 May 2019 13:13:39 GMT<![CDATA[Reply to Finally..Pork chop success on Sun, 26 May 2019 13:31:59 GMT]]>applejack
Yep. I brined a turkey and smoked it two years ago. Everyone was wowed.

]]>https://waltonsdev.nodebb.com/post/5758https://waltonsdev.nodebb.com/post/5758Sun, 26 May 2019 13:31:59 GMT<![CDATA[Reply to Finally..Pork chop success on Sun, 26 May 2019 08:48:52 GMT]]>Another suggestion to try brining. I have done chicken, turkey, and pork loin. I now will not smoke-cook chicken breasts any other way. I brined a turkey for last Thanksgiving and the result was amamazing. This was the best turkey I have ever cooked.

]]>https://waltonsdev.nodebb.com/post/5755https://waltonsdev.nodebb.com/post/5755Sun, 26 May 2019 08:48:52 GMT<![CDATA[Reply to Finally..Pork chop success on Sun, 26 May 2019 03:22:54 GMT]]>macsinsac I have with chicken but not pork. Might be worth a try. Tough part is planning ahead!

]]>https://waltonsdev.nodebb.com/post/5754https://waltonsdev.nodebb.com/post/5754Sun, 26 May 2019 03:22:54 GMT<![CDATA[Reply to Finally..Pork chop success on Sat, 25 May 2019 20:12:17 GMT]]>PapaSop these look very tasty. Ever tried wet brining for a few hours for more moisture? Sure, blame it on the adult beverages.

]]>https://waltonsdev.nodebb.com/post/5751https://waltonsdev.nodebb.com/post/5751Sat, 25 May 2019 20:12:17 GMT<![CDATA[Reply to Finally..Pork chop success on Sat, 25 May 2019 00:46:12 GMT]]>PapaSop I don’t buy too many packaged sausages these days (thanks to Walton’s!) but these were very good. They were on sale for $3.99 so I figured I couldn’t go wrong!

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I used the above seasoning on the pork along with an extra dusting of cayenne. The ‘Chicken Red’ works really when used liberally on chicken or pork. I don’t normally use premixed seasonings but this one is good and work fast to infuse flavor. It gives everything a great color. It’s salty and garlicky with a little heat. I stumbled upon it by chance and have only seen it at a grocer an hour from me. I stock up any time I get that way.

]]>https://waltonsdev.nodebb.com/post/5749https://waltonsdev.nodebb.com/post/5749Sat, 25 May 2019 00:46:12 GMT<![CDATA[Reply to Finally..Pork chop success on Sat, 25 May 2019 00:05:40 GMT]]>Joe Hell
Very nice. Johnsonville? Wow, from my home land. Pretty much how we judge all brats. Enjoy!
Forgot to mention the taste of the chops after all that. Very good, unique. Will do again.

]]>https://waltonsdev.nodebb.com/post/5748https://waltonsdev.nodebb.com/post/5748Sat, 25 May 2019 00:05:40 GMT