Two Men, Two Pits and a Blog

A Simple Fare: Grilled Pork Chops and Tin Foil Potatoes

 

The traffic was thick, but moving. Umpteen thousands upon thousands of automotive transports, motoring to and fro, and remarkably, if you ever think about it,  all making their way, FullSizeRenderliving their lives, and doing so in a unified, harmonious manner for the most part, save for those scattered but beleaguered souls, who’s middle fingers keenly ache from strident and resolved over-use. But that’s city driving for you. You come to expect the restless motorist or two. Anyways, upon a Sunday drive, we came upon the southern flanks of Minneapolis, which I think is a pretty city, as far as cities go. And I’m not much a city person, by and far. But I liked how this one looked, has always looked, in the beautiful evening slants of light, with its mighty steel and glass massifs sparkling down over the villages and alleyways.  If you’re lot in life is to be a big stinky mess, you might as well look sexy then, in the right light at least. And this one always has. But I could never live there. It is the sort of land I must keep driving through, for my own sake, and for more open spaces. For venues of precious elbow room. For environs devoid of the blaring horn, and the well-timed, upward raised middle finger. Indeed, a place where the wood smoke so sweetly curls with the lullaby of bird song and whispering pine, that for moment, you know as surely as you’ve ever known anything, that you are exactly where we wish to be, doing precisely that which is well with your soul.

Let’s head there now, shall we, and I’ll show you what’s for supper, and how it went and came to be.

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On the pit today, a simple fare. As simple as you please, really. A couple of thick cut pork chops, and a small bandy of diced potatoes swaddled in foil. Roasted with love. That was all we needed. Give a man meat and potatoes, and you have just given him the world. We are content with this. We long for this. Regardless, the chops were lightly dashed with a bit of Lawry’s Seasoned Salt, each side. I seldom use this stuff, but mercy, when dusted over a good chop and merged with the heady scent of smoldering hickory, well, I can see why they sell it in the bulk, economy size. And why it has been around and going strong since the German tanks rumbled across the Austrian border in 1938. Lawry’s Seasoning has been around a good, long while.

The foiled potatoes were a bit more involved. But you all know how to do that. We added a few dollops of butter in there, along with a portion of a Lipton Onion Soup Mix packet, for a little extra flavor. Foiled them and placed them over direct heat for the entire cook, which takes about 20 – 25 minutes. Half way through, or at your pit master instincts, flip the taters with but a single, twisting wield of the tongs, and hear the meat sizzle on the hot cast iron grate, smile quietly to yourself, and consider your day well spent.

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Somewhere in there, about the time I was to settle into a wee spot of loitering, I tossed forth onto the coals, a chunk of crooked hickory wood, roughly about the size of Laurie from down under’s big toe. If you haven’t had occasion yet to peruse his blog, Laurie27wsmith, you might find it quite the treat if you were ever at all curious about Australia and the pretty things that abound there. A wonderful bloke, always in good humor, and I do rather enjoy rummaging through his photos whilst pit-side, waiting on my plunder to mature. Nothing is quite so lovely as a male kangaroo posing unashamed on your portable device whilst the aromas of fresh meat bellow forth from your pit damper. Mercy!

I flipped the chops one last time, and stood abreast the steely bosom of the old kettle grill, savoring the heat on my hands. The smell of the Lawry-tinted pork about sent me straight to church, people, dripping there over a blazing rubble of orange coals. The sizzle and the hickory smoke, the breeze amid the Spruce, even the feel of the tongs in my hand, it all felt right and meant to be. Far removed from the bustling, ever-flowing ribbon of traffic that which flanks the city yonder; this meat, and this fire, and this endless sky above, it is for the moment all that I need. A simple fare where the wood smoke also rises. Amen.

 

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Hickory Tinted Thick Cut Pork Chops & Lipton Tin Foiled Potatoes. Yum!

 

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39 responses

  1. Nice!!

    March 12, 2015 at 8:52 am

  2. Reblogged this on My Meals are on Wheels.

    March 12, 2015 at 11:16 am

  3. My mouth is watering!

    March 12, 2015 at 12:28 pm

  4. Your description of city driving is pretty cool. I love the retreat to the country and pork chop heaven.

    March 12, 2015 at 3:15 pm

  5. The Smoke also Rises. I like it. Perhaps a title for next installment, I’m sure Ernest wouldn’t mind. Hope you are getting some signs of spring. Looks like a fine meal by all accounts, and a good yarn to boot. I always enjoy your musings. Thanks for keeping me entertained.

    March 12, 2015 at 3:42 pm

    • Thank you, Mr Quincho! You’re very astute good sir. That line was my nod to Mr. Hemmingway. You picked up on it!

      If meat and potatoes was all I ever ate, I would be alright with that, for sure. Tho it probably wouldn’t be good for me, even so, I’d be alright with it.

      Take care, man!

      March 12, 2015 at 3:54 pm

  6. As luck would have it, I have some beautiful pork chops getting ready for the grill now. Spring is starting to creep into the weather pattern…

    March 12, 2015 at 5:07 pm

    • I know. Grilling sure has gotten more comfortable in the last few days, and I ain’t complaining. It’s fabulous. Have a good supper, Bill!

      March 12, 2015 at 6:19 pm

  7. Nothing beats the simple fare!

    March 12, 2015 at 5:32 pm

    • You might be right, Kate!

      March 12, 2015 at 6:20 pm

      • I did light the grill for the first time this season, veggie dogs aren’t bad when grilled! 🙂

        March 14, 2015 at 10:09 pm

      • Now wait a second if you please. Veggie hotdogs! What sort of Tom foolery have you been listening to, trying to make the hotdog experience good for you! It can’t be done! Or can it? Maybe you’ve found the guilt free hotdog! I may have to open my mind some and try one of these concoctions. Like you say, the grill has got to help it!

        March 15, 2015 at 5:14 pm

  8. The ol french onion soup mix was my mum’s favourite seasoning!
    I effing love the simple and delicious you have going on here 👍

    March 13, 2015 at 1:20 am

    • Thanks mate! Why is it that all mums seem to love that old soup mix….They just do I guess.

      March 13, 2015 at 10:40 am

  9. First off PoTP, thanks so much for slipping that link into your post, I really appreciate it. I often wonder what people are doing while viewing my post and how many are checking it out on portable devices. Now, down to the meat and potatoes. I love pork chops, and even though pigs can be cute and intelligent it never stopped me from putting them to the knife and cooking them in various ways. I could never become a vegetarian, although I am fond of most things tuberous. 🙂 I do like the pic of the sun ray on the buildings.
    Cheers
    Laurie.

    March 13, 2015 at 5:14 am

    • Ah yes, always a pleasure your comments are. My privilege to let people know about you too. And boy you said it about pigs: cute, intelligent, and mighty tasty! I back your play there!

      Yes, I like looking at your photos whilst relaxing pit side, or kicked back in the recliner, or even on the loo!

      Cheers, Laurie!

      March 13, 2015 at 10:39 am

      • I certainly received quite a few visits on my blog. I’ve been known to read all sorts of things on the loo. Quite a popular reading room. 🙂
        Cheers.

        March 14, 2015 at 4:10 am

  10. Brings back fond memories of a simple pork chop I had MANY years back. Mom dusted them with Lowery’s and Dad grilled them. The memory of the taste haunts me to this day.

    March 14, 2015 at 6:49 am

    • It’s cool how flavors are able to link up with memories like that- bringing us back in time. I guess you might think of it as 4th dimensional BBQ! I dunno. Good to hear from you tho, as always. Thanks Mr Dodd!

      March 14, 2015 at 9:48 am

  11. One of my favorites!

    March 15, 2015 at 1:40 pm

  12. Keeping it simple. I like it. Not much to add cause you said it all, man. Good job!

    March 17, 2015 at 8:25 am

  13. Argh i love pork chops- pity I cant ever get them right…

    March 19, 2015 at 6:11 am

  14. Reblogged this on Travel Eat Beverage.

    March 21, 2015 at 10:11 am

  15. Ya know, sometimes life just calls for the simple pleasures. Usually the best, right?

    March 21, 2015 at 7:18 pm

    • Well I think so anyways. I guess you do too. That’s why you’re cool, mrs Deerslayer!

      March 22, 2015 at 4:49 pm

  16. This just inspired tonight dinner; though I may go slightly Asian with plums instead of potatoes with a hint of 5 spice.

    April 6, 2015 at 9:22 am

  17. Reblogged this on lifeasasystem and commented:
    Its a beautiful sunny Monday bank holiday here in the UK and after a fabulous day with the family there is one thing to round off the weekend before the inevitable doom of work and that’s a BBQ. to continue pushing for enjoyment rather than lamenting the end of a holiday I picked out the pork shoulder steaks from the freezer and in the search for a recipe I found this rather nice article that got me think.

    I intend to swap the potatoes for plums cooked with cinnamon and star anise; also a 5 spice rub for the pork.

    April 6, 2015 at 1:23 pm

  18. 7m

    Thanks for the tips

    August 1, 2015 at 11:33 am

  19. I – finally, for the first time – grilled up a mess o’ tin foiled potatoes last night to go with some tri-tips. Delicious. Thanks for the recipe.

    May 21, 2016 at 10:06 am

    • Congrats on some higher living at the pit, Todd. Glad you enjoyed it. Don’t forget to vary them from time to time too. Toss in some vegetables that you like once in a while. Good eating!

      Jealous of your tri-tip. Those are hard to find around here.

      May 25, 2016 at 8:26 am

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