pork chops

[brer rabbit]

i like pork.........:-D

gonna drop em in the brine tomorrow about 10, then on the drum at 375 till they get to 135 internal. ill post some more pics tomorrow when i cook em up.

they weigh about 1 1/2lbs each.

 

[FamilyManBBQ]

Dang!! Pork chops...Flintstone style!! Those are some good lookin' chops right there!! :thumb: Looking forward to tomorrow's pics.

 

[Ron_L]

I love grilling thick chops! Ate you going to brine them?


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[Grillman]

Those aren't pork chops.....they're..... PORK CHOPS!

those look great....:hungry:

 

[brer rabbit]

ya, a gallon of water, a cup of kosher salt, a cup of sugar, some balsamic, and maybe a little old bay. ill brine for 2hrs or less, then rinse, rub (salt n peppa), back in the fridge till 2, then on the drum till they are 135-140*.

 

[bigabyte]

There's some nice looking chops!

 

[ScreamingChicken]

Those look excellent. If I had to guess I'd say you got them at a butcher/meat market and not a grocery store.

Brad

 

[landarc]

Man, those are beautiful chops, you are gonna brine them? They look fatty enough to just grill on up, of course, they are your chops and not mine

 

[brer rabbit]

i always brine any pork loin cut...but im open to suggestions. how do guys think i should cook em? if it sounds good, ill do one that way since i have an extra.

 

[landarc]

I was joking man, if you always do them brined, that is how I would do them now, those are too nice to experiment with.

I would run them up nice and heavy and wrap them tight in plastic wrap for an hour. Start the fire up at 450F and sear them all around to light golden brown, adjust down to 275F and slow cook to 135F internal. All that fat should keep them pretty moist.

 

[brer rabbit]

i know they look fantastic, but really, they are cheaper than the crap at walmart. 18 bucks for almost 12lbs of pork. ill try one or 2 without the brining and see what they turn out like.

 

[landarc]

Key is keeping them to just medium rare and letting them rest up to medium.

 

[SmokinAussie]

PLease... MORE!!!!!!

 

[Papa Payne]

Wow, those are MAN CHOPS!

Lookin forward to seeing the finished product...

Papa

 

[brer rabbit]

Key is keeping them to just medium rare and letting them rest up to medium.

i agree. it doesnt matter what a guy does to the meat if he just throws it in the fire and leaves it there:doh::-D thats why i try to pull em when they are 135-140. another way i tried was to shut the intake/exhaust of the drum when they were 125. it worked once, butthe other time there must not have been enuf coals because we never made it to 135. so now i just pull em.

on the searing, i watched an alton brown show a while back where he touched on the subject. he showed how the high heat sear actually breaks down the cell walls and releases MORE juices during the rest of the cook. he was convincing enuf for me.

http://www.cookthink.com/reference/7/Does_searing_meat_really_seal_in_moisture

http://www.wisegeek.com/what-is-searing.htm

the other trick i do is, i make sauteed mushrooms, garlic and onions for steaks and chops. the mushrooms have a lubricating quality on their own, but the butter they are sauteed in really makes a dry hunk of meat "feel" juicy. even those terrible sirloin tips at ponderosa are decent with a mushroom

 

[thirdeye]

i like pork.........:-D

gonna drop em in the brine tomorrow about 10, then on the drum at 375 till they get to 135 internal. ill post some more pics tomorrow when i cook em up.

they weigh about 1 1/2lbs each.

ya, a gallon of water, a cup of kosher salt, a cup of sugar, some balsamic, and maybe a little old bay. ill brine for 2hrs or less, then rinse, rub (salt n peppa), back in the fridge till 2, then on the drum till they are 135-140*.

Those are the nicest loin chops I have seen in a long while! Are they two ribs thick??

I think you are right on with the brine, the brine time, and the resting time. (I use 3/4 cup of salt per gallon, but that's a small difference). The drum would be my choice of cooker too..... Here is a sliced shot of sone center cuts done just this way, these were finished to around 145°. I can't wait to see some pictures of yours.

 

[brer rabbit]

ya they are about 2 ribs thick, but cut on the saw, so not perfect. wont matter, they will taste the same.:becky: your picture actually made my mouth water.

here they are in the brine. i cut back on the salt a bit as suggested. the fat sometimes pulls a bit of salt and tastes more like bacon, so i think 3/4cup would lessen that a bit. i like the taste of balsamic in the meat so i went a bit heavier this time. about 3 tbs

i really appreciate all the comments/input/good juju from you guys. i wish i could share more than just pics with you all :bow:

 

[cowgirl]

Wow... Great looking chops! :-D

 

[gtsum]

those things are monsters! I am looking forward to the end result!

 

[Paulmark]

Nice, can't wait!!:clap2: