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-   -   Boneless Pork Chops (http://www.bbq-brethren.com/forum/showthread.php?t=157114)

cwb22 03-26-2013 11:07 AM

Boneless Pork Chops
 
Just recently got a weber ots the other day and was going to fire it up tonight. Any tips or tricks I might need to know on grilling boneless pork chops? Thanks!

CharredApron 03-26-2013 11:15 AM

How thick? Keep them away from the flame, Low and Slow or you'll end up with a shoe! Marinate or brine prior to cooking will help in keeping them moist. Good Luck

fantomlord 03-26-2013 11:18 AM

check out this thread here:

http://www.bbq-brethren.com/forum/sh...d.php?t=156916

Bludawg 03-26-2013 11:49 AM

Sear them two min a side then indirect until 145 it.

cwb22 03-26-2013 11:50 AM

Maybe 1.5" thick. May just marinate with Italian dressing then

bigabyte 03-26-2013 12:14 PM

Nothing wrong with a brine, but to be honest they are fine without it. I do mine the same way as Bludawg recommends, a couple minutes each side and then indirect to finish up. I've done reverse sear quite a significant number of times, but I find that the fat on the outside crisps up better when it gets the high heat to start so that is the dealmaker for me. I point that fat towards the heat while it is indirect.:thumb:

ScreamingChicken 03-26-2013 12:17 PM

I've used Italian dressing as a marinade and find that I like it better if I salt the meat first. At 1.5" thick I suspect you might have loin chops, which are often very quick to dry out because they're so lean (which is why they're also my least favorite chop). Personally I'd cook them to 135, rest them under foil, and let carryover take them to 140 if you're OK with pink pork (per "Dr. BBQ" Ray Lampe 137 is the safety threshold).

cwb22 03-26-2013 12:19 PM

Maybe a dumb question but how do you sear?

Ron_L 03-26-2013 12:30 PM

Quote:

Originally Posted by cwb22 (Post 2423937)
Maybe a dumb question but how do you sear?

Cook directly over a hot fire.

Here's what I do for chops, steaks, burgers, etc...

I build a screaming hot fire on one side of the kettle and leave the other side with no fire. Then I put the meat over the coals for a couple of minutes per side to sear and then move the meat to the side without the fire (the indirect side) and let them cook indirect until they hit my desired degree of done, 140 internal for chops.

You can also cook on the indirect side until they hit 120 or so internal and then move to the direct side to sear and bring the finish temp up to 140. This is called a reverse sear.

CharredApron 03-26-2013 12:48 PM

Quote:

Originally Posted by Ron_L (Post 2423959)
Cook directly over a hot fire.

Here's what I do for chops, steaks, burgers, etc...

I build a screaming hot fire on one side of the kettle and leave the other side with no fire. Then I put the meat over the coals for a couple of minutes per side to sear and then move the meat to the side without the fire (the indirect side) and let them cook indirect until they hit my desired degree of done, 140 internal for chops.

You can also cook on the indirect side until they hit 120 or so internal and then move to the direct side to sear and bring the finish temp up to 140. This is called a reverse sear.

Nice job Ron. I don't have a weber and your explanation was spot on!
A nice welcome to a new fella

cwb22 03-26-2013 12:49 PM

Thanks fellas. All the info should help me out a good bit.

Ron_L 03-26-2013 01:08 PM

Quote:

Originally Posted by Hometruckin (Post 2423989)
Nice job Ron. I don't have a weber and your explanation was spot on!
A nice welcome to a new fella

Thanks! I get good wood on the ball once in a while :-D

(Just in case a whackadoodle has escaped from the Woodpile, that's a baseball reference, not anything else)

bigabyte 03-26-2013 01:44 PM

So you're saying you scored a homer?

cwb22 03-26-2013 01:53 PM

I think it went outta the park!

Ron_L 03-26-2013 02:03 PM

Quote:

Originally Posted by bigabyte (Post 2424084)
So you're saying you scored a homer?

Oh look... A Whackadoodle :-D

I'm lucky if I get to first base at my age.


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