hammb
Full Fledged Farker
- Joined
- May 8, 2013
- Location
- Watervil...
Ok I know this thread is worthless without pics, but I didn't get any since it was just a casual weeknight meal. I stopped at the butcher and got a pair of center cut chops cut about 1 1/4" thick. Since it is unseasonably warm, and I was roasting some acorn squash I figured I would fire up the stock burner and do the chops there instead of the kettle. Seasoned with salt, pepper and granulated garlic. Started with a half chimney of lump and then a few splits of Apple and cherry to get a nice coal bed.
I let the smoke settle to thin blue and ran about 300-350* until they hit 130-140 internal. I then put a couple grates directly over my fire inside the firebox to sear them off and finish.
Holy hell, why have I never thought to do this before. Hands down the best pork chops I've ever had in my life. I'm sure this isn't news to others but it was a revelation to me and thought I'd share.
I let the smoke settle to thin blue and ran about 300-350* until they hit 130-140 internal. I then put a couple grates directly over my fire inside the firebox to sear them off and finish.
Holy hell, why have I never thought to do this before. Hands down the best pork chops I've ever had in my life. I'm sure this isn't news to others but it was a revelation to me and thought I'd share.