Saiko
is One Chatty Farker
I think we have all struggled with those thick cut, boneless pork chops you can get at Costo and Sams. I've had pretty good success with brining and grilling them, but tonight I thought I'd try reverse searing them and was happy with the result. Props again to Moose for convincing me to stick with reverse searing when I was having issues with it earlier.
I use 4 cups of brine for two thick cut pork chops. Heat 1/2 cup of water to a boil, then add 3 TBSP each of brown sugar and kosher salt. You don't want to heat the full four cups of water, as you'll end up with a hot brine.
Add the 1/2 cup of your brine starter mixture to 3 1/2 cups of cold water and mix. Add the pork chops and let sit in the fridge for 10-24 hours. I usually do this first thing in the morning.
Setting up the kettle for reverse sear. Have some RO lump, about 20 lit briquettes, and a couple of chunks of Kiawe wood on top. I let this settle for about 30 minutes before adding the chops to the cool side.
Smeared the chops with a little EVOO, then a heavy dose of simply marvelous cherry rub. Wifey and I just love this rub on chicken and chops!
Cooked on the cool side until internal temps were around 110, then pulled while I heated the kettle for the sear.
Let the lump and kiawe chunks get nice and hot.
Seared each side direct over the embers, then moved off to the side a bit until internal temp hit 150. Anything over 150 and you will end up with leather. Sauced up with a mixture of Blues Hog original and Tennesee red.
Served up with some corn. Simply Marvelous! I just love this rub!
I use 4 cups of brine for two thick cut pork chops. Heat 1/2 cup of water to a boil, then add 3 TBSP each of brown sugar and kosher salt. You don't want to heat the full four cups of water, as you'll end up with a hot brine.
Add the 1/2 cup of your brine starter mixture to 3 1/2 cups of cold water and mix. Add the pork chops and let sit in the fridge for 10-24 hours. I usually do this first thing in the morning.
Setting up the kettle for reverse sear. Have some RO lump, about 20 lit briquettes, and a couple of chunks of Kiawe wood on top. I let this settle for about 30 minutes before adding the chops to the cool side.
Smeared the chops with a little EVOO, then a heavy dose of simply marvelous cherry rub. Wifey and I just love this rub on chicken and chops!
Cooked on the cool side until internal temps were around 110, then pulled while I heated the kettle for the sear.
Let the lump and kiawe chunks get nice and hot.
Seared each side direct over the embers, then moved off to the side a bit until internal temp hit 150. Anything over 150 and you will end up with leather. Sauced up with a mixture of Blues Hog original and Tennesee red.
Served up with some corn. Simply Marvelous! I just love this rub!
