Weber Kettle Club Forums
Cooking & Food Talk => Charcoal Grilling & BBQ => Topic started by: Joetee on May 27, 2017, 05:11:44 PM
-
Ok fellas, what should I do with these 2 1/2 inch thick pork chops. I've never seen them that thick before. I'm cooking them tomorrow but not sure what's really good. Can you suggest something?
Sent from my SM-G955U using Weber Kettle Club mobile app (http://r.tapatalk.com/byo?rid=91018)
-
Used to live 2 doors down from a family business of Swiss / German butchers & sausage makers.....
They would cut whatever thickness you would like....had a lot of 2" thick NY strips &, yes, monster thick pork chops!!!!
Sear & slide is maybe the best way....if you try to straight high heat grill, they will be burnt on the outside & raw in the middle.....
Hot zone (grill marks & all that jazz) 1st, then pull them over & "bake" 'till you get to a good center temp of 145~155f or between there.....
-
I've done reverse sear just like steak with great results. However, the last 2 inch chops I did were great by mistake. I was spatchcocking chicken and cooking chops on a separate cooker. In laws were on their way for dinner (chicken) and the chops were for a quick weeknight dinner. I forgot about the chops and left them indirect the entire time. My guess is I was cooking between 275-300. Probe went in nice and smooth and I pulled them at 150. While they were resting and cooling for the fridge I took a bite and they were so juicy and tender. You can't go wrong with either method but like 1buckie said don't try high heat all the way. I'll probably do them lower and indirect from now on.
Sent from my iPhone using Tapatalk
-
Is there a bone attached? Just curious …
My preferred method for bone-in (rib) chops is to season with S&P.
The ones I like are about 1 inch thick.
I prefer to go indirect for close to an hour, then finish direct for 3-5 minutes per side. Remove, rest, then eat. Turns out amazing!
Yours may need to go longer since they are much thicker …. Almost like a roast. Would like to see pics of these!
Good luck with your cook-up.
-
Is there a bone attached? Just curious …
My preferred method for bone-in (rib) chops is to season with S&P.
The ones I like are about 1 inch thick.
I prefer to go indirect for close to an hour, then finish direct for 3-5 minutes per side. Remove, rest, then eat. Turns out amazing!
Yours may need to go longer since they are much thicker …. Almost like a roast. Would like to see pics of these!
Good luck with your cook-up.
(https://uploads.tapatalk-cdn.com/20170528/34575abce7e03430d10504492e729ee0.jpg)
Sent from my SM-G955U using Weber Kettle Club mobile app (http://r.tapatalk.com/byo?rid=91018)
(https://uploads.tapatalk-cdn.com/20170529/000fbb5808286c16e40840fa9810345d.jpg)
Look how awesome these turned out. Smoked for 4 hrs. IT was 160 when I pulled them out of the kettle using Weber Briquettes.
-
they look awesome grate job
-
Delicious! Love a juicy pork chop.
Sent from my iPhone using Weber Kettle Club mobile app (https://siteowners.tapatalk.com/byo/displayAndDownloadByoApp?rid=91018)
-
Those look great...
I know I'm a little late now but I would always brine a chop that thick...Just some extra insurance against dryness...
-
@SMOKE FREAK Ditto that
-
Good show !!!
Also good suggestions about brining....didn't think of that before, but ya did just fine!!!
-
Those look great...
I know I'm a little late now but I would always brine a chop that thick...Just some extra insurance against dryness...
Are you talking about a salt and water wet brine?
Sent from my SM-G955U using Weber Kettle Club mobile app (http://r.tapatalk.com/byo?rid=91018)
-
Those look great...
I know I'm a little late now but I would always brine a chop that thick...Just some extra insurance against dryness...
Are you talking about a salt and water wet brine?
Sent from my SM-G955U using Weber Kettle Club mobile app (http://r.tapatalk.com/byo?rid=91018)
Saline brines work great but I usually use the brines from Mad Hunky Meats...(hope it's OK to mention another site ::) )
No chance of overbrining or over salting with the phosphate brines...
-
I think I will make pork chops tonight. Looks good.
-
Watch them close. They can dry out quick. Slow n Sear works great.
Sent from my SM-G955U using Weber Kettle Club mobile app (http://r.tapatalk.com/byo?rid=91018)
-
Those look great...
I know I'm a little late now but I would always brine a chop that thick...Just some extra insurance against dryness...
This is exactly right.
Sent from my SM-G930T using Weber Kettle Club mobile app (http://r.tapatalk.com/byo?rid=91018)
-
Those look great...
I know I'm a little late now but I would always brine a chop that thick...Just some extra insurance against dryness...
Are you talking about a salt and water wet brine?
Sent from my SM-G955U using Weber Kettle Club mobile app (http://r.tapatalk.com/byo?rid=91018)
I like this brine for thick chops or pork loin:
Basic Flavor Brine
Courtesy of The Great Meat Cookbook by Bruce Aidells ($40, amazon.com)
Makes enough for 4 pork chops; for larger cuts, such as pork loin roasts, double or triple the recipe
Ingredients
3 cups water
¼ cup salt
¼ cup firmly packed light brown sugar
2 cups ice cubes
Directions
Stir together the water, salt, and sugar until dissolved. Stir in the ice and any other flavorings and cool the brine to 45°F or lower.
Place 4 pork chops in a zipper-lock bag. Pour in the flavor brine and seal the bag. Place the bag in a bowl in case it leaks and refrigerate for 2 to 6 hours, depending on the thickness of the chops. Remove the chops, discard the flavor brine, and pat the chops dry. Proceed with the recipe, or wrap the chops in plastic wrap and refrigerate until ready to cook, up to 2 days.
Here's the source link: https://www.realsimple.com/food-recipes/recipe-collections-favorites/brine-recipe