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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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03-26-2013, 11:07 AM | #1 |
Found some matches.
Join Date: 03-24-13
Location: Elmore, Al
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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!
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03-26-2013, 11:15 AM | #2 |
Babbling Farker
Join Date: 02-24-13
Location: Port Charlotte, Florida
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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
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03-26-2013, 11:18 AM | #3 |
is One Chatty Farker
Join Date: 09-24-12
Location: Sauk City, WI
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Matt...Sauk City, WI |
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03-26-2013, 11:50 AM | #5 |
Found some matches.
Join Date: 03-24-13
Location: Elmore, Al
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Maybe 1.5" thick. May just marinate with Italian dressing then
Last edited by cwb22; 03-26-2013 at 12:11 PM.. Reason: wrong meat thickness |
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03-26-2013, 12:14 PM | #6 |
somebody shut me the fark up.
Join Date: 05-10-06
Location: Overland Fark, KS
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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.
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Asshattatron Farkanaut, CGCFO Chief Galactic Crockpot Foil Officer Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Are you MOINK Certified? Sole recipient of the Silverfinger and fingerlickin Awards! Don't forget about the Throwdown Thingies! The Secret Squirrel Society doesn't exist - Zero Club Duh. |
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03-26-2013, 12:17 PM | #7 |
Full Fledged Farker
Join Date: 11-07-09
Location: Stoughton, Wisconsin
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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).
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03-26-2013, 12:19 PM | #8 |
Found some matches.
Join Date: 03-24-13
Location: Elmore, Al
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Maybe a dumb question but how do you sear?
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03-26-2013, 12:30 PM | #9 |
Moderator
Join Date: 12-09-04
Location: Wandering, but not lost
Name/Nickname : Captain Ron
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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.
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"Ron Rico, Boss. You can call me Captain Ron..." Naked Fatties Rock! PKGo X 2/PK360/ |
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03-26-2013, 12:48 PM | #10 | |
Babbling Farker
Join Date: 02-24-13
Location: Port Charlotte, Florida
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Quote:
A nice welcome to a new fella
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03-26-2013, 12:49 PM | #11 |
Found some matches.
Join Date: 03-24-13
Location: Elmore, Al
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Thanks fellas. All the info should help me out a good bit.
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03-26-2013, 01:08 PM | #12 | |
Moderator
Join Date: 12-09-04
Location: Wandering, but not lost
Name/Nickname : Captain Ron
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Quote:
(Just in case a whackadoodle has escaped from the Woodpile, that's a baseball reference, not anything else)
__________________
"Ron Rico, Boss. You can call me Captain Ron..." Naked Fatties Rock! PKGo X 2/PK360/ |
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03-26-2013, 01:44 PM | #13 |
somebody shut me the fark up.
Join Date: 05-10-06
Location: Overland Fark, KS
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So you're saying you scored a homer?
__________________
Asshattatron Farkanaut, CGCFO Chief Galactic Crockpot Foil Officer Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Are you MOINK Certified? Sole recipient of the Silverfinger and fingerlickin Awards! Don't forget about the Throwdown Thingies! The Secret Squirrel Society doesn't exist - Zero Club Duh. |
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03-26-2013, 01:53 PM | #14 |
Found some matches.
Join Date: 03-24-13
Location: Elmore, Al
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I think it went outta the park!
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03-26-2013, 02:03 PM | #15 |
Moderator
Join Date: 12-09-04
Location: Wandering, but not lost
Name/Nickname : Captain Ron
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Oh look... A Whackadoodle
I'm lucky if I get to first base at my age.
__________________
"Ron Rico, Boss. You can call me Captain Ron..." Naked Fatties Rock! PKGo X 2/PK360/ |
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