Chicago Style Bone-In Pork Chop Sandwich / Pork Burgers

I got the idea for this cook after viewing and reading about Jim's Original Chicago Style Pork Chop Sandwich on You Tube. I tried to copy the recipe and method and cooked or grilled it on my Cobb Grill. Planned to use a fairly high grill temperature for this cook. Along with the big chop, I also did some State Fair Pork Burgers.

I used a thicker cut chop than what is served at Jim’s and placed it into the same marinade that he uses for his famous chops. 

These are three of my 1/3 pound homemade Pork Burgers ready for the grill. 

I added a small Weber chimney of lump charcoal to the grill for this cook. 

I added my Grill Grates smooth side up and brought the grill up to about 575 degrees for this cook. 

The Wife’s bone in chop took about 10 minutes to get done at 145 degrees internal.

Next up were the caramelized onions for the pork chop sandwich.

I then grilled my homemade pork burgers to an internal of 160 degrees.

The results of my cook.

I added some mustard to the bun, my caramelized onions, and then the bone-in pork chop and served it up to the wife.

For my pork burger sandwich, I added some lettuce and tomato and then squirted on some horsey sauce. Made a fine meal.

Making State Fair Pork-Burgers

I don’t usually measure very close for this great treat as I don’t think you can screw it up. However, I did measure a little closer on this last batch so I could post my recipe.



Ingredients:

2 pork butts ( The two I did yesterday weighed 15.85 pounds)
4 packages of dry Lipton Onion Soup
10 cloves of garlic
3 cups of finely chopped onion
4 TBL dried basil
3 TBL your favorite pork rub
2 TBL butcher cut black pepper or other black pepper
3/4 cup Worcestershire Sauce



First step is to cut the meat off of the bones into pieces that will fit your grinder.
Many stores that sell pork butts with do this for you to save you some work and the cost of a grinder.



Next step is to run it thru your grinder.



Sprinkle the balance of the ingredients into the pan or bowl and with your hands, mix it up well to be sure the ingredients are well blended.



Cover the pan of pork and place it into the fridge for at least overnight to give it time for the flavors to meld into the treat.



I like to put it up into one pound packages for the freezer.



Get ready to throw rocks at all the burgers you have ever tasted as this burger is about as good as it gets. Cook only to about 160 degrees internal for the best results.

Slow 'N Sear Country Ribs and more

Purchased the Slow ‘N Sear a few months back and just got around to trying it out on my Gen 2 Weber Performer along with some country style ribs, brats, and pork burgers.



The two country style ribs on the left are cut off of the upper portion of the shoulder or pork butt and in my world, are really not country ribs at all. The six remaining real country ribs which are cut out of the back or loin are what I have cooked for over 50 years when I can find them. Both are pretty good but must be cooked quite differently.

I took the ribs out of the cold fridge and rubbed them up with some SGH rub and left them on the counter to come up to the sweat stage.

I followed the instructions on the Slow ‘N Sear and started about 6-7 briquets in the corner of the unit. After they had ashed over, I poured in about 2/3rd of a Weber chimney full of briquets and let it go with all vents open.



By now my ribs were ready and up to a sweat.



Placed the ribs on the kettle with the two larger butt cut ribs closer to the fire as they will take longer to get done. I also add two big chunks of hickory to the fire as I needed much smoke in not much time for the loin cut ribs. Got the cooker dialed in at about 285-300 degrees and cooked the loin cut ribs for about 30 minutes and then sauced them with the new Heinz Memphis Sweet and Spicy sauce. At about 45 minutes into the cook I had an internal on the loin cut ribs of about 140-145 and I took them off as they are done.



Let the butt cut ribs go about an hour longer and I wrapped them with some goodies. I also added my Grill Grates to the kettle at this time. Upped the temp on the cooker for some indirect grilling.



I added a package of Brats along with a couple of fresh cut hot Hungarian yellow wax peppers out of the garden to the back side of the Grill Grates. The Brats cooked quickly and I checked my butt cut ribs and found them at 200 internal so they all came off the cooker together.



Next up was five of my Pork Burgers and I placed them on the Performer.



I also opened up the vents all the way to increase the temp for the burgers.





The results of my first cook with the Slow ‘N Sear looked great. I found it very easy to use and it sure controls the kettle very well. I do like it and think it’s a great addition or accessory for the Weber kettle.







For an “off the shelf sauce”, I thought that the Heinz Memphis was pretty good. I think mixing it with some Tennessee Red would really make it great.

Steak & Pork Burger on the Davy Crockett Grill

The first part of this cook was done on the Davy Crockett pellet cooker with my cast iron grilling insert and using a grid temp of about 450 degrees.



Ribeye was trimmed up a little and then rubbed with one of my steak rubs and then left out on the counter top to warm up for about 45 minutes.



Steak was on the grill for about 7 minutes total and this resulted in a nice medium rare cook.



Came out looking pretty nice and sure smelled good.

Dropped the temperature on the Davy Crocket grill to about 350 degrees, removed my grilling insert, and added a round cast iron griddle for my pork burgers.



I formed up 4 patties of my homemade pork burger and then added some simple SPG rub and they were ready for the fire.

Placed my four (6 oz each) pork burgers on the cast iron griddle and cooked them until done.





Sure made a nice lunch.

Weber Jumbo Joe Pizza / Charbroil Pork and Fat Burgers

Have a couple cooks on the new style Weber Jumbo Joe to show you. The pizza was done on a cold morning with an ambient of about 24 degrees and windy.

The burger cook was done on a 14 degree morning and very cold and windy.  Wind chill must have been around zero!

Pizza Prep



Chopped up some onions, bell peppers, and roasted red peppers. I added some sliced mushrooms, jalapenos, and black olives. We decided to use pepperoni for the meat on the two pizzas. 

I made up enough herbed cheese pizza dough for two pizzas.



My setup was a 12” hearth stone on a raised grid (tin foil balls) over a 12-1/2 inch metal pan. I used about 1/3 of a Weber chimney of raw lump charcoal on the bottom of my kettle and then poured a full chimney of hot lump over the top of the unlit coals.







Formed the first pizza on my home made peel and added the veggies, sauce, cheese, and meat.



Brought the cooker up to about 400 degrees and after a warmup of about 15 minutes, I loaded the first pizza.





Cold morning but nice sunshine.



First pizza took about 13 minutes.



While the first pizza was cooking, I made up the second pizza.



The second pizza took a little longer at about 17 minutes and I pulled it off the kettle.





Not too bad for an first effort on my new Weber tailgater kettle.





Made a nice lunch.


Next cook was some burgers on the Jumbo Joe fitted with the combination cast iron grid from Charbroil that will fit most all Weber products that measure either 18-1/2” or 22-1/2”  in diameter. The one very inexpensive grid works on my kettles and my WSM smokers if I use them as a grill.





Mom made up about eight of my homemade 1/3 pound pork burgers and then did 4 more of my 60/40 beef fat burgers. 

Fired the kettle up with a full Weber chimney of hot lump charcoal poured into two Weber charcoal baskets and centered in the grill for this cook.







I didn’t turn the burgers on the cast iron grid to get the nice cross-hatch marks as it was just too darn cold to stand out there and fiddle with the meat. It did pretty well with just the straight marks.





With a little broccoli and some potato wedges, I had a nice pork burger lunch. 

This is slowly becoming my favorite go to cooker for most of my smaller backyard cooks.