|
Replies: 41
| visibility 1055
|
110%er [5713]
TigerPulse: 100%
39
|
Grill masters……..
Apr 6, 2023, 3:50 PM
|
|
Need your secrets to juicy, tender BBQ pork chops. Also, interested in any other grilled pork chop recipes you may like. I have both a gas and a charcoal kettle grill. So don’t hold back with your ideas.
TIA
|
|
|
|
 |
Legend [6795]
TigerPulse: 100%
41
|
Re: Grill masters……..
6
6
Apr 6, 2023, 3:59 PM
|
|
Definitely need a thermometer. If you over cook them they will dry out.
|
|
|
|
|
|
110%er [5713]
TigerPulse: 100%
39
|
Re: Grill masters……..
Apr 6, 2023, 4:21 PM
|
|
Got one. What temperature do you recommend for doneness?
Thanks for your reply.
|
|
|
|
|
|
Paw Master [17093]
TigerPulse: 91%
51
Posts: 27269
Joined: 2003
|
pull them at 145 and let them rest for 8ish minutes***
2
Apr 6, 2023, 4:24 PM
|
|
|
|
|
|
|
|
110%er [5713]
TigerPulse: 100%
39
|
Re: pull them at 145 and let them rest for 8ish minutes***
1
Apr 6, 2023, 4:53 PM
|
|
Thanks
|
|
|
|
|
|
Ultimate Clemson Legend [103384]
TigerPulse: 100%
64
Posts: 67901
Joined: 2002
|
They say you can cook pork to 145 now. I cook mine to
1
Apr 6, 2023, 9:14 PM
[ in reply to Re: Grill masters…….. ] |
|
150-155. Perfect every time.
I was raised cooking pork to 165.
|
|
|
|
|
|
110%er [5713]
TigerPulse: 100%
39
|
Re: They say you can cook pork to 145 now. I cook mine to
Apr 6, 2023, 9:22 PM
|
|
Thanks for the info.
|
|
|
|
|
|
Head Coach [752]
TigerPulse: 99%
22
|
|
|
|
|
|
Letterman [163]
TigerPulse: 100%
12
|
|
|
|
|
|
Letterman [163]
TigerPulse: 100%
12
|
Re: Grill masters……..
1
Apr 7, 2023, 9:54 AM
[ in reply to Re: Grill masters…….. ] |
|
Definitely need a thermometer. If you over cook them they will dry out.
Scoliosis, I mean trichinosis dies at 137 degrees. So as long as the interior of the meat hits that you're ok. So when a thinner cut like chops gets to 135, I'm pulling it off and letting carryover do the job. The key to juicy pork is to brine beforehand and DON'T cook to anything over 140. Above that, just throw it away!!
As far as getting sick, since most pork is not raised on dirt, trichinosis is pretty rare.
|
|
|
|
|
|
Athletic Dir [1108]
TigerPulse: 95%
26
|
Re: Grill masters……..
1
Apr 6, 2023, 4:10 PM
|
|
Dust both sides heavily 1 to 2 hours prior to grilling with Dizzy Pig Raging River seasoning. That is the best grilled pork chops I've ever had. Good luck!!
|
|
|
|
|
|
110%er [5713]
TigerPulse: 100%
39
|
Re: Grill masters……..
Apr 6, 2023, 4:22 PM
|
|
Thanks pawguy. Where is the best place to find this rub?
|
|
|
|
|
|
Athletic Dir [1108]
TigerPulse: 95%
26
|
Re: Grill masters……..
1
Apr 6, 2023, 4:34 PM
|
|
I buy locally in Augusta Ga. Think you can find on line.
|
|
|
|
|
|
Athletic Dir [1108]
TigerPulse: 95%
26
|
Re: Grill masters……..
2
Apr 6, 2023, 4:37 PM
[ in reply to Re: Grill masters…….. ] |
|
Google Dizzy Pig rub. Many sources. Walmart is just one.
|
|
|
|
|
|
110%er [5713]
TigerPulse: 100%
39
|
Re: Grill masters……..
Apr 6, 2023, 4:54 PM
|
|
Thank you very much!
|
|
|
|
|
|
Oculus Spirit [39216]
TigerPulse: 100%
57
Posts: 22465
Joined: 2003
|
Sous Vide at 150 For 2 Hours Then Sear Each Side For 1-2 Min
2
Apr 6, 2023, 4:11 PM
|
|
Perfect. Also bone-in work the best.
|
|
|
|
|
|
Game Changer [1606]
TigerPulse: 100%
31
|
Re: Sous Vide at 150 For 2 Hours Then Sear Each Side For 1-2 Min
2
Apr 6, 2023, 4:23 PM
|
|
This...perfection every time.
|
|
|
|
|
|
CU Medallion [18981]
TigerPulse: 100%
52
Posts: 13875
Joined: 2009
|
Re: Grill masters……..
1
Apr 6, 2023, 4:13 PM
|
|
Depending on thickness, take them out of the fridge long enough to room temp up (2 hours for thick cut, less accordingly). Once out, wash, dry with paper towels, then dry brine them with healthy salt and some pepper mixed in and let them sit out exposed. I will rotate them some and flip while sitting. When ready to grill (coals preferably), add whatever other dry seasonings you're after just prior sans extra salt.
150 degrees on the grill is as high as you want them to go to keep them juicy - they'll continue to cook while resting after. 145 for 5 minutes is the kill the ill mark - so anything over that really is good.
If you're saucing up - do it last and start around 140-145 internal mark.
Tender, juicy, a little pink - delicious.
Go Pork Chops!
|
|
|
|
|
|
Paw Master [17093]
TigerPulse: 91%
51
Posts: 27269
Joined: 2003
|
That's just inviting bacteria, I worked in several
2
Apr 6, 2023, 4:29 PM
|
|
restaurants when I was younger and we pulled it right out of the fridge EVERY time...You also shouldn't be running water over them
|
|
|
|
|
|
CU Medallion [18981]
TigerPulse: 100%
52
Posts: 13875
Joined: 2009
|
The dry brine cures that.
Apr 6, 2023, 5:05 PM
|
|
This has been the ticket for years at Casa Wild Blu. No offense but restaurants can't always trust the help to go through the proper procedures, and they can't anticipate the quantity needed like you can at home so controlling the timing becomes problematic. By thick also I'm talking 2" - thin chops as little as a half hour.
Many recipes out there suggest the same. When you were younger restaurants probably cooked them up to 165 to boot, or higher, as that was the old accepted standard. Not washing pork or chicken in cold water once it's out of the packaging doesn't compute.
By all means though if it's feels uncomfortable, go another route.
Go Pork Chops!
|
|
|
|
|
|
Paw Master [17093]
TigerPulse: 91%
51
Posts: 27269
Joined: 2003
|
Why would I be offended? I knew what I was doing and was
2
Apr 6, 2023, 7:15 PM
|
|
paid well for it...We pulled them at about 145
|
|
|
|
|
|
Game Day Hero [4122]
TigerPulse: 100%
36
|
Re: Grill masters……..
1
Apr 6, 2023, 4:51 PM
[ in reply to Re: Grill masters…….. ] |
|
Marinate the chops in an Italian dressing about 4 hours in the fridge. Let grill get hot on lowest setting (gas grill). Pull off at 145 degrees.
|
|
|
|
|
|
110%er [5713]
TigerPulse: 100%
39
|
Re: Grill masters……..
Apr 6, 2023, 4:57 PM
|
|
Do you sear and then cook using indirect heat or cook quickly over direct heat?
|
|
|
|
|
|
Game Day Hero [4122]
TigerPulse: 100%
36
|
Re: Grill masters……..
2
Apr 6, 2023, 6:51 PM
|
|
Seer then indirect heat, the dressing will tenderize the meat and give a good flavor.
|
|
|
|
|
|
110%er [5713]
TigerPulse: 100%
39
|
Re: Grill masters……..
Apr 6, 2023, 7:26 PM
|
|
Thank you!
|
|
|
|
|
|
Top TigerNet [28984]
TigerPulse: 100%
55
Posts: 21820
Joined: 2007
|
Re: Grill masters……..
2
Apr 6, 2023, 4:58 PM
[ in reply to Re: Grill masters…….. ] |
|
I cook to 160, then apply your favorite barbeque sauce. The next step is the key to any grilled meat. Place them in a foiled lined small cooler for at least an hour. Longer is better. You will not believe the tender and moist product.
|
|
|
|
|
|
110%er [5713]
TigerPulse: 100%
39
|
Re: Grill masters……..
Apr 6, 2023, 5:04 PM
|
|
I have used a cooler for smoked meats but never thought about it for chops. Thanks for the heads up.
|
|
|
|
|
|
Letterman [163]
TigerPulse: 100%
12
|
Re: Grill masters……..
Apr 7, 2023, 10:10 AM
[ in reply to Re: Grill masters…….. ] |
|
I cook to 160, then apply your favorite barbeque sauce. The next step is the key to any grilled meat. Place them in a foiled lined small cooler for at least an hour. Longer is better. You will not believe the tender and moist product.
Be glad you're not married to my wife. She know's if meat requires a sauce, it's not cooked properly or was a bad cut of meat!! 160 degree pork chop is shoe leather.
|
|
|
|
|
|
Clemson Icon [27518]
TigerPulse: 100%
54
Posts: 13002
Joined: 2014
|
Re: Grill masters……..
1
Apr 6, 2023, 7:20 PM
[ in reply to Re: Grill masters…….. ] |
|
|
|
I cook thick center cut pork chops on the grill almost weekly. Just season to taste remembering that spices will overwhelm pork a lot faster than beef. I use a lot less of the same spice on pork than I do on beef. My wife likes just salt and pepper and I put garlic salt and some seasoning that I got from a local smoke house that is pretty much your basic pork rub on mine. I cook them directly over the heat at about 500 degrees. I don’t use a thermometer but I have been using this grill for a while and have a pretty good feel for it. If you go too far they will be dry. A little pink near the bone is ok. The food safety experts used to say you had to get them well done but trichinella contamination has been pretty much eradicated in pork so they experts now say a little pink (145 degrees) is ok. It all depends on how thick the chops are and how hot your grill is.
Good luck and don’t worry if you get them a little over done. Just means you get to try again next week.
|
|
|
|
|
|
110%er [5713]
TigerPulse: 100%
39
|
Re: Grill masters……..
Apr 6, 2023, 7:29 PM
|
|
Thanks for the great info. I’m ready to get started after reading all these great posts.
|
|
|
|
|
|
Orange Blooded [4083]
TigerPulse: 100%
35
|
Brine 24 hours before grilling ..
3
Apr 6, 2023, 4:58 PM
|
|
I had almost given up on grilling/smoking pork that wasn’t a Boston butt before I started brining. No more dried out chipped pork. Brining is the shizzle, my nizzle.
|
|
|
|
|
|
110%er [5713]
TigerPulse: 100%
39
|
Re: Brine 24 hours before grilling ..
Apr 6, 2023, 5:05 PM
|
|
How long do you brine the chops and what ingredients do you use?
|
|
|
|
|
|
Orange Blooded [4083]
TigerPulse: 100%
35
|
I brine 24hrs. Brine is 1 cup salt/gallon of water***
1
Apr 6, 2023, 5:08 PM
|
|
|
|
|
|
|
|
110%er [5713]
TigerPulse: 100%
39
|
Re: I brine 24hrs. Brine is 1 cup salt/gallon of water***
Apr 6, 2023, 5:11 PM
|
|
Thanks Jack!
|
|
|
|
|
|
Ultimate Clemson Legend [103384]
TigerPulse: 100%
64
Posts: 67901
Joined: 2002
|
I smoke them on the Traeger and they're awesome
2
Apr 6, 2023, 9:11 PM
|
|
Never BBQed a pork chop, but once you smoke them, you won't go back.
|
|
|
|
|
|
110%er [5713]
TigerPulse: 100%
39
|
Re: I smoke them on the Traeger and they're awesome
Apr 6, 2023, 9:24 PM
|
|
I’ll have to try it. Thanks!
|
|
|
|
|
|
Letterman [163]
TigerPulse: 100%
12
|
Re: Grill masters……..
2
Apr 7, 2023, 10:05 AM
|
|
Need your secrets to juicy, tender BBQ pork chops. Also, interested in any other grilled pork chop recipes you may like. I have both a gas and a charcoal kettle grill. So don’t hold back with your ideas.
TIA
DON'T overcook is the biggest secret. If you get excellent chops at a restaurant, they are pulled off before 140. The bad stuff is dead at 137.
Another secret is to brine every piece of pork you ever cook, especially chops. They are dry and tasteless to start with. Brining puts in moisture and salt, a requirement for edible chops. Add a little sugar in the brine as well. Don't be fooled by marinating bringing flavor. Marinating only helps because of the salt in the marinade. Dry the chops off after the brine and apply your favorite seasoning...except salt, of course.
BTW, the best chops I ever had, by far, was at Bexley Fish & Raw Bar in Summerville. This place is no joke. Excellent food.
|
|
|
|
|
|
Orange Blooded [4083]
TigerPulse: 100%
35
|
Did you know that trichonosis concerns are a wive’s tale?
1
Apr 7, 2023, 12:04 PM
|
|
Rare pork is not a serious concern. Trichinosis has not been a problem since the 1950’s.
|
|
|
|
|
|
110%er [5713]
TigerPulse: 100%
39
|
Re: Grill masters……..
Apr 7, 2023, 1:04 PM
[ in reply to Re: Grill masters…….. ] |
|
Thank you for your info.
|
|
|
|
|
|
Trainer [35]
TigerPulse: 100%
4
|
Re: Grill masters……..
1
Apr 7, 2023, 12:32 PM
|
|
Wet brine is way to go with any cooking method you choose: Dissolve 1/4 C salt and 1/4 C sugar in 1 qt of water and soak pork in brine mixture in fridge for 2 hours or so.
Happy grilling!
|
|
|
|
|
|
110%er [5713]
TigerPulse: 100%
39
|
Re: Grill masters……..
Apr 7, 2023, 1:06 PM
|
|
Thanks!!
|
|
|
|
|
|
Tiger Titan [47977]
TigerPulse: 100%
58
Posts: 19742
Joined: 2015
|
Take chops out of the fridge then
1
Apr 7, 2023, 12:47 PM
|
|
Throw them in the trash. Cook pork tenderloin instead.
|
|
|
|
|
|
Replies: 41
| visibility 1055
|
|
|
50
