Unveiling the Secrets: Homemade Rowdy Hog Pork Chop

If you’ve ever been fortunate enough to savor the world-famous Rowdy Hog Smokin BBQ pork chop, then you already know just how mind-blowing it is. This sweet and smoky masterpiece, standing “seven-finger high,” has become the iconic symbol of our brand. While many have attempted to recreate it, we felt that the recipes floating around were just missing the mark. That’s why we took it upon ourselves to create our own interpretation of this legendary dish. Brace yourselves, because we’re about to reveal the secrets behind our homemade Rowdy Hog Pork Chop.

Our Interpretation Vs. the Secret Recipe

Now, let’s be clear: the actual secret recipe for the Rowdy Hog Pork Chop remains shrouded in mystery. However, we have some ideas based on what we’ve learned. Perry’s has hinted that they cure their chop before smoking it, while we opted to brine ours. The curing process can vary in duration, so we had to rely on our taste buds to recreate that special flavor and texture we love.

Another difference lies in the finishing touches. Perry’s pork chop is likely finished in the oven with a brown sugar mixture, resulting in that beautiful caramelized surface. For our version, we used brown sugar in the brine and the rub, but opted for caramelizing the chop with white sugar. The flavor is there, and the surface is delicately caramelized, albeit without the crumbly appearance.

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Achieving Pork Chop Perfection

To ensure your pork chop turns out perfect every time, there are a few essential factors to consider. First and foremost, invest in an instant-read thermometer. Accuracy is key! Whether you go for a basic model or one with all the bells and whistles, having this tool in your kitchen will revolutionize your cooking. Say goodbye to overcooked meat forever.

When it comes to selecting the best pork chop, we understand that not everyone has access to prime grade pork like Perry’s Steakhouse. However, try to find the thickest chop available and opt for the best-quality pork within your means. For optimal results, choose a chop that is at least an inch thick, but for our recipe, a thickness of 2 to 3 inches would be ideal. Remember, the Rowdy Hog Pork Chop is all about the impressive size!

The Importance of Brining

Brining is a crucial step in achieving pork chop perfection. But what exactly is brining? Essentially, it involves soaking the meat in a mixture of salt and water to enhance tenderness and moisture during cooking. In our recipe, we kept it simple, using a wet brine that included salt, brown sugar, black peppercorns, and smashed garlic cloves. Depending on your preference, you can add additional ingredients like juniper berries or fresh herbs.

Seasoning the Pork Chop

For our homemade Rowdy Hog Pork Chop, we love a rub that strikes a perfect balance between sweetness and heat. If you have the ingredients on hand, making your own rub is a breeze! We recommend using ancho chile powder, smoked paprika, brown sugar, kosher salt, black pepper, onion powder, garlic powder, ground cumin, ground mustard, and a hint of cayenne pepper. Apply the rub liberally to all sides of the pork chop, ensuring that each bite bursts with flavor.

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Smoking the Pork Chop

Now, it’s time to infuse that delicious smoky goodness into the pork chop. Set up your smoker for indirect cooking at 250°F and choose your preferred wood (pecan, hickory, apple, or cherry). Smoke the pork chop until the internal temperature reaches 115°F. Remember, cooking times will vary depending on the thickness of the chop, so always rely on the meat’s temperature rather than a specific timeframe.

The Searing Stage

To achieve that mouthwatering caramelized crust, you have a few options for searing the pork chop. You can either sear it quickly over direct heat on the grill, use a hot pan on the stovetop, or place the chop in a preheated oven at 450°F for a couple of minutes. Keep a close eye on the color of the chop while searing, as the sugar in the rub can burn if it gets too hot. Using your trusty instant-read thermometer, pull the chop off the heat when it reaches 140°F. Resting the meat for a few minutes will allow the temperature to rise a few degrees more.

Caramelizing the Pork Chop

As you may have noticed, our interpretation of the Rowdy Hog Pork Chop doesn’t feature the characteristic brown sugar crumbly appearance. However, if you desire that texture, you can mix some of the rub with additional brown sugar and caramelize it in the oven or on the grill at 425°F. Alternatively, the white sugar in our recipe delivers a delightful crackle reminiscent of crème brûlée. If you’ve never used a torch to caramelize sugar, we highly recommend starting with a piece of fruit like a banana to get the hang of it.

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The Finishing Touches

To elevate our homemade Rowdy Hog Pork Chop even further, we top it off with a dab of garlic butter. Soften a stick of salted butter and mix in a teaspoon of minced garlic. This aromatic butter adds the perfect final touch to the dish. If you have a sizzle plate, serving the chop on it will truly capture the essence of our beloved pork chop.

While our interpretation may not be an exact replica, it captures the flavors, textures, and essence we crave from the original Rowdy Hog Pork Chop. Prepare yourself for a culinary experience that will leave you yearning for more.

Rowdy Hog Smokin BBQ is here to bring you the best in smoky barbecue goodness. Explore our website for more mouthwatering recipes and tips to take your cooking to the next level.