We enjoy cooking over a wood or charcoal campfire or using our GMG Davy Crocket smoker grill. We have cooked the following both ways.
Anyway I thought I would share our campfire pork chop dinner.
2 Bone in Chops @ 1/2 - 1 inch thick
Foil Pocket Potatoes
Favorite Vegetable (campfire green beans or campfire corn on the cob)
Our Seasonings
On the Chops (or use your favorite rub)
Fresh ground pepper
Fresh ground sea salt
Meat tenderizer
Coat chops well and let set for 30 minutes (or while campfire is getting ready or smoker coming up to temp)
Seasoning for Potatoes (Two baseball sized chopped potatoes or one large bake potato)(seasonings depends on how many potatoes your cooking in the foil pocket.)
@ 2 Tbsp Garlic olive oil or (plane olive oil and minced garlic)
Fresh ground salt and pepper (3 turns of the grinders for each)
Dash of chives or parsley
1 Tbsp of butter
Fine chopped onions (@ 1/4 cup)
Using our smoker we start at 250* using Oak, Hickory, Mesquite mix.
Using heavy duty aluminum foil, Chop the potatoes add the seasonings and fold the aluminum foil into a pocket. We give the potatoes a head start in the smoker of @ 30 minutes while your getting the chops ready to go in.
Put the chops in the smoker - Turning them @ every 15 minutes in the smoker to allow even cooking on both sides.
At 1 hour increase smoker temp to 350*, cook chops and foil potatoes additional 15-20 minutes turning chops to brown nicely on both sides.
when removing chops from smoker cover immediately with foil and let set for 10 minutes while your getting the table ready.
Campfire charcoal or wood - We start fire and let burn down to coals, for us we aim for 250-300* for slower cooking. We place the chops and the potatoes in individual foil pockets and place on a grate above the coals, don't want them to burn. If you want the chops to char a little take them out of the foil near the end and place directly on the grate for @ 15 minutes. using campfire cooking, after your done cooking the potatoes and chops, load on some firewood for smores!
Doesn't get any better than camp cooking!!!
Anyway I thought I would share our campfire pork chop dinner.
2 Bone in Chops @ 1/2 - 1 inch thick
Foil Pocket Potatoes
Favorite Vegetable (campfire green beans or campfire corn on the cob)
Our Seasonings
On the Chops (or use your favorite rub)
Fresh ground pepper
Fresh ground sea salt
Meat tenderizer
Coat chops well and let set for 30 minutes (or while campfire is getting ready or smoker coming up to temp)
Seasoning for Potatoes (Two baseball sized chopped potatoes or one large bake potato)(seasonings depends on how many potatoes your cooking in the foil pocket.)
@ 2 Tbsp Garlic olive oil or (plane olive oil and minced garlic)
Fresh ground salt and pepper (3 turns of the grinders for each)
Dash of chives or parsley
1 Tbsp of butter
Fine chopped onions (@ 1/4 cup)
Using our smoker we start at 250* using Oak, Hickory, Mesquite mix.
Using heavy duty aluminum foil, Chop the potatoes add the seasonings and fold the aluminum foil into a pocket. We give the potatoes a head start in the smoker of @ 30 minutes while your getting the chops ready to go in.
Put the chops in the smoker - Turning them @ every 15 minutes in the smoker to allow even cooking on both sides.
At 1 hour increase smoker temp to 350*, cook chops and foil potatoes additional 15-20 minutes turning chops to brown nicely on both sides.
when removing chops from smoker cover immediately with foil and let set for 10 minutes while your getting the table ready.
Campfire charcoal or wood - We start fire and let burn down to coals, for us we aim for 250-300* for slower cooking. We place the chops and the potatoes in individual foil pockets and place on a grate above the coals, don't want them to burn. If you want the chops to char a little take them out of the foil near the end and place directly on the grate for @ 15 minutes. using campfire cooking, after your done cooking the potatoes and chops, load on some firewood for smores!
Doesn't get any better than camp cooking!!!
