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🔥This sandwich is FIRE – LITERALLY!
🐷Step onto the patio with me to discover how I created this amazing TexMex, marinated, smoked, grilled, cheesed masterpiece of a pork chop sandwich. Literally, the best sandwich I’ve ever made.
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We’re turning up the heat with this TexMex Spicy Pork Chop Sandwich cooked start to finish on the Ninja Woodfire Pro XL!
In this video, I’m taking thin-cut pork chops, marinating them in pickled jalapeño brine and spices, then firing up the Ninja Woodfire Pro XL to smoke ‘em low and slow before finishing with a high-heat grill and a blanket of melty pepper jack cheese.
Stacked high on toasted bread with your favorite toppings, this sandwich hits all the right notes—smoky, spicy, juicy, and bold.
Whether you’re a fan of Ninja gear, backyard BBQ, or just love TexMex flavor bombs, this one’s for you. And remember…
👉 Ain’t got you one? Get you one.
Ninja Woodfire Pro Connect™ Premium XL Outdoor Grill & Smoker
🔥 @s/ninja-woodfire-pro-connect-premium-xl-outdoor-grill-smoker-zidOG951
#NinjaWoodfire #TexMexGrilling #PorkChopSandwich #SpicyBBQ #NinjaFan #WoodfireFlavor #GrilledPork #PepperJackCheese #BBQRecipe #OutdoorCooking #AintGotYouOneGetYouOne
Hey everybody, it’s Mike. Thanks for popping back into Ninja Fan. Today I’m going to try something that I just literally from watching YouTube videos had an idea about doing. And basically what this is going to be is a spicy, dare I say, Texmex Texican chicken or excuse me, pork chop sandwich. Nothing real fancy, but I expect it to be tasty. I expect it to be a little on the spicy side, but basically what I’ve done is inside this container here for the past 24 hours. I’ve been marinating four thin cut uh pork chops in, believe it or not, um jalapeno brine from, you know, the big ass cans of um pickled jalapenos that you can get from Sam’s. That’s how I buy it cuz I put pickled jalapenos on my cereal. It’s uh I use them for everything. So basically for the again for the past 24 hours it has been soaking up uh the jalapeno brine along with some other spices like cumin for instance, garlic powder, onion powder, pepper, chili flakes, you name it, I’ve thrown it in there. Garlic powder um if I haven’t mentioned that already. Just basically all the spices I had on the shelf. So it should be pretty flavorful. So, the first thing I want to do with my new favorite toy out here on the patio is the Ninja Woodfire XL Pro. Uh, this thing is amazing. It um it has multiple functions. It’s a grill. It’s a smoker. It’s an air fryer and it’s basically an oven as well because you can bake in it at the same time. The other cool thing about this is any of these functions that you use, whether it be the grill, the air fryer, or the oven setting, you can smoke at the same time or choose not to have it smoke. Uh there is a smoker setting on it as well, which will automatically be put it into the smoking mode. But regardless, the other three functions that it has, you can choose to use smoke or not use smoke. So, what I want to do here is for these pork chops in particular is I want to get as much smoke as I can on them to give it that robust kind of uh woodf fire taste, if you will. So, actually what I’m going to do is I’m going to take them out and I’m going to use the air fryer basket that comes with the unit. So that way the circulating air, see there’s a fan up here that circulates air just like an air fryer, you know, on your countertop, but it’s going to circulate that smoke as it comes through the chamber and circulate it uh underneath the pork chops. So that’s why I want to use the basket so I get maximum air flow underneath the chops. So basically, I’m going to just smoke these pork chops until they come up to temp. And then once they come up to temp, I will switch this from uh the smoker setting to the grill setting. And then I’ll just take them out of the basket and give them a quick sear, a reverse sear after they’ve already smoked to temperature. So, first step is going to be filling our hopper with these pellets. This is the uh Ninja’s brand of robust wood pellets. So, very simply simply, they just come over here into the hopper, and this measuring cup comes with it and gives you the the exact amount that you need for the hopper. So, exactly the right amount. Just going to fill that up. Close the hopper up. And then I’m going to come down to the switch. And I’m going to switch this to smoker. And then it automatically defaults to 250° for it looks like 4 hours. It’s obviously not going to take that long. I’m going to set we’ve already set it to smoker, which automatically turns on this light, which means that the woodfire pellets will fire. And then when you hit the start stop button here, it’s going to automatically go to what says ignition, it’ll say IGN here for ignition. And then it will take a few minutes for it to ignite the pellets and get that smoke rolling. And then it’ll give me alert when it’s ready for food. So, we’ll do that now. All right. So, as you can see, this thing is smoky. I’m going to open it up and I’m going to start putting chops in the basket. It smells so good out here. Look at that smoke just roll out. Unbelievable. So, the only thing I need to do now is get a temperature probe into one of those as I cover this back up to keep the flies down. Now, they’re pretty thin, so I don’t have a lot of space to get this probe into the chop, but we’ll do our best here. So, here we go. We’re going to close the lid. And we’re cooking at 250° and cooking to temperature. So, right now, the chops are 46°. We’ll wait for them to come up to temp, and I’ll be able to monitor this on either the module here or on my phone remotely. So, we’ll be back when it hits temp. All right. So, my alarm’s going off now to let me know that they are to temperature, which is 145. So, now I’m going to open up the grill. And then we’re going to uh take them out of the basket, and I’ll reset the grill itself, the grill plate itself to put the sear on. Cooked to perfection, guys. Look at Unreal. And then now what I’m going to do is I’m going to close the lid and we’re going to shut this completely off. Now, some of the smoke will still uh res will still have residual smoke in here. But now I’m going to turn it back over to the grill function and I’m going to put this on high and then hit start. So now what it’s going to do is it says pre it’s going to preheat that grill to its hottest that it can possibly be at for the grill setting. So we’ll give that a couple minutes. In the meantime, I am going to season up these chops just a little bit more as if they need them. But we’re going to do it anyway just because. Just happened to find some fajita seasoning sitting around that hasn’t been used yet. So I’m just going to sprinkle some of that on all of these. So hopefully you can see that. So tender. So the juice is just running out of these chops. And just a little bit of again more seasoning over the top. I’ll cover it back up until the grill is preheated and let them rest for just a moment here. Okay, so the grill should be up to temperature now. Um, I actually did reignite the pellets, but they are more than smoky enough right now. So, we are going to get our lovely pork chops on here for some searing. Now you’re hearing that fan fire up in there, pushing that smoke around, just recirculating the air inside as an air fryer would, but again, we are on the grill setting currently. But just all that added smoke flavor is just going to be amazing. All right, so now I’m going to turn these 45°. Hopefully, we got some grill marks on there. If not, maybe I just don’t let it get hot enough. But we’ll see. And smoke roll out of there. Jeez. Holy smokes, so to speak. There we go. Beautiful. Turn them 45 so we get some nice crosshatch pattern on there and let them go for a couple minutes more. I don’t want to cook them too long. I don’t want them to get tough. All right, so it’s been a couple more minutes. I’d like to wait longer, but I’m starving and I’m sure my son is, too. So, let’s take a look what we got here. While they’re still in there and hot, I am going to add pepper jack cheese. Melt it right on the top. Do we get any better? I don’t believe so. Okay. Yeah. And there, my friends, are some amazing pork chops. Mhm. Cannot tell you how these smell. I wish I could show you. Let’s just say my mouth is watering and I can’t wait to get this in my face. Goodness. Mhm. That’s right. Try to look at my fingers. Oh my god. Oh my goodness. First of all, you got to have that la Victory. Little dollop of hot sauce on here. Some fresh lettuce. And then we’ll go, let’s see. Let’s go onion first. Nice big slice of tomato. Squeeze some lime on that. I got to run back upstairs. I forgot something. Now it can be finished with the very thing that got this started, which would be the pickled jalapeno slices cilantro. Fresh cilantro over the top. Now, now I think we’re done. Okay, now for the true test. Oh my gosh. Oh my god. No, don’t look at my son off camera. The smoke immediately the jalapeno brine comes right through pepper jack. Amazing amazing sandwich. Get if you ain’t got you one, get you one. Get the Ninja Woodfire Pro XL grill. They have different models, but if you ain’t got you one, get you one. All right. I cannot begin to tell you how good this is. This is probably the best sandwich I’ve ever made in my life. Is it spicy? Yeah. Yeah, it’s spicy. But I can again, the smoked flavor, the jalapeno, the the brine, the lemon or the lime juice, everything is just amazingly perfect. Just perfect. Try it. Uh check the links down below where to get one. You can get them QVC, you can get Sam’s, you can get them at uh, you know, obviously the manufacturers’s page. But do me a favor, like this, follow the follow the uh the page, uh, subscribe to the channel, all that good stuff. Catch you in the next one.
Dining and Cooking