Let's Talk BBQ

Outdoor Cooking Equipment => Grills & Smokers => Charcoal Grills => Topic started by: RAD on January 16, 2017, 03:59:18 PM

Title: Pork Chops Thick
Post by: RAD on January 16, 2017, 03:59:18 PM

I picked-up a couple of think pork chops and wasn’t sure the best way to cook them. Got some advice from LTBBQ and looked at couple of different post and went with this approach.

(http://i1121.photobucket.com/albums/l501/rdelemos/weber/Silver/pork%20chops%20thick%20jan17/20170115_082811_zpsvl28xf4a.jpg)
I started with a dry brine

(http://i1121.photobucket.com/albums/l501/rdelemos/weber/Silver/pork%20chops%20thick%20jan17/20170116_121041_zpsuchilvme.jpg)
24+ hour brine

(http://i1121.photobucket.com/albums/l501/rdelemos/weber/Silver/pork%20chops%20thick%20jan17/20170116_124451_zpsjlxluozo.jpg)
Direct heat for about 3 min each side than moved to indirect until about 140

(http://i1121.photobucket.com/albums/l501/rdelemos/weber/Silver/pork%20chops%20thick%20jan17/20170116_130526_zpshc1rpttj.jpg)
Pulled about 140 and allowed to rest while sides are getting ready

(http://i1121.photobucket.com/albums/l501/rdelemos/weber/Silver/pork%20chops%20thick%20jan17/20170116_132210_zpswrsfs1e2.jpg)
Plated. New this was a great chop. The gravy wasn't needed.

Title: Pork Chops Thick
Post by: Pappymn on January 16, 2017, 04:42:52 PM

Gravy is always needed :). You cooked it exactly how I do. Looks killer

Title: Re: Pork Chops Thick
Post by: muebe on January 16, 2017, 09:01:21 PM

Looking good RAD!