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Irrivirsible 01-01-2012 07:40 PM

Pork Loin and Pork Chops
 
What is the secret to getting tender boneless pork loin or pork chops with or without the bone. Never tender always chewy to tough. I know the proper temp to remove them but that does not help. Cooking on a ceramic kamado.

Thanks

speers90 01-01-2012 07:49 PM

Quote:

Originally Posted by Irrivirsible (Post 1899300)
What is the secret to getting tender boneless pork loin or pork chops with or without the bone. Never tender always chewy to tough. I know the proper temp to remove them but that does not help. Cooking on a ceramic kamado.

Thanks

Have you calibrated your thermometers to make sure you aren't over cooking? Also the safe temp for pork is now 145, if you hit that you should have tender pork. Make sure you let them rest for at least 10-15 minutes after taking off the grill.

muidaq 01-01-2012 08:08 PM

Brining helps as well.

IamMadMan 01-01-2012 08:18 PM

Quote:

Originally Posted by speers90 (Post 1899312)
Have you calibrated your thermometers to make sure you aren't over cooking? Also the safe temp for pork is now 145, if you hit that you should have tender pork. Make sure you let them rest for at least 10-15 minutes after taking off the grill.

Speers09 brought up a good point. Over-cooked is tough and/or chewy.

Also remember when you pull the pork off to rest it will continue to cook slightly more in internal temperature as the juices redistribute back into the inner cells.

also check your cooking temperature in your kamando.

Phrasty 01-01-2012 08:24 PM

Quote:

Originally Posted by Irrivirsible (Post 1899300)
What is the secret to getting tender boneless pork loin or pork chops with or without the bone. Never tender always chewy to tough. I know the proper temp to remove them but that does not help. Cooking on a ceramic kamado.

Thanks


Don't mean to sound bad when I say this but there is no way to get chewy/tough pork if you take it off the heat at the right temperature. If you don't have a good thermo go get one or calibrate the one you have. If you take it off at 150˚ you're golden!

If its still chewy after all that go get your pork from somewhere else... :thumb:

Cheers

Phrasty 01-01-2012 08:28 PM

THIS was bone in but it was as tender as can be...

Cheers


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