Pork chop question

shtgunal3

Plan on doing some chops for supper. Not too thick just regular bone in chops. How does everybody do them? Raised direct or I defect? Sauce or rub ideas? Thanks

shtgunal3

Should have said raised direct or indirect.

Charlie tuna

My latest pork chop encounter was some boneless and i used a brine from someone on this forum.  I could, nor the wife, believe the difference in the final product.  I cooked them direct at gasket level, egg stabilized at 350 degrees to an internal of 145 degrees, or if you like some pink go 140 internal.  They cook fast, maybe 20 to 25 minutes tops, you really have to keep an eye on them.

Brine:      1/4 cup of rub

                1/2 cup brown sugar

                1/4 cup salt

                To one quart of water

I brined mine for six hours.  The juice was running out of the chops like a steak!!!  Just applied some course black pepper and kosher salt before going on the grill -- rinse the brine off first.  

HogHeaven

shtgunal3 said:

Should have said raised direct or indirect.

I cook my chops at grid level with direct heat, no platesetter, lid down and try to maintain the heat at 350 dome. That makes the temp at the cooking level about 310/320 degrees. Brining pork chops is good for sure depending on how you are going to rub them or sauce them. For brining information go to Amazingribs.com. He will explain to you when to brine and when not to brine. He will tell how long to brine. He will, in detail tell how to mix your brine right down to the percentage of salt for a 6% brine verses an 8% brine and when to use either. This recipe is my absolute favorite for both pork chops and chicken thighs. With pork chops I make up the dipping sauce too. With chicken thighs I don't both with the dipping sauce. I love, love, love the taste of this sauce. http://allrecipes.com/recipe/grilled-mongolian-pork-chops/detail.aspx

tazcrash

HogHeaven said:

shtgunal3 said:

Should have said raised direct or indirect.

I cook my chops at grid level with direct heat,

Isn't all food cooked at grid level? 

Mickey

I like raised direct and coffee rub or Bad Byrons Butt Rub.

Skiddymarker

Chops respond very well to a brine, even a mild one. Usual is raised direct, if they are thick, greater than 1-1/2", indirect at <300  internal about 120, then a reverse sear for color. 

Chops have coffe rub (Thanks Mickey) or if done direct, usual is naked, finished with a BBQ sauce. 

shtgunal3

Decided to go raised direct with just salt and pepper. Will sauce toward the end with bone sucking sauce. Thanks for everyone's comments.

shtgunal3

Going on the egg

shtgunal3

Had to stop egging and kill a snake

chris123stock

shtgunal3 said:

Had to stop egging and kill a snake

You never stop just add the snake to the cook

Charlie tuna

Bet that snake tasted better than the chops ??

shtgunal3

And the finished product minus the snake. The big hunk is a piece of pork loin covered in swamp venom.

Charlie tuna

Chops came out looking great.  Did you cook to temperature?

shtgunal3

Yeah i pulled @ 150... I can't handle pink pork.

smbishop

Raised direct is it.  I highly recommend pulling at 135 and let them rest  a bit.  150 seems to me over done. 

However, the beauty of grilling is to each his own.  Looks like a fantastic finish for you!

HogHeaven

Just a side note... You will never get chops served to you at a nice restaurant at 150 degrees, unless you ask for it.

Village Idiot

shtgunal3 said:

Had to stop egging and kill a snake

Looks like a Chicken Snake to me.  Harmless.

Griffin

Chops look great, @shtgunal3. We like to brine (when we remember) and cook direct. Most of our direct cooks seems to be in the 400 range. The great thing about the Egg is that there are som many ways to do something and none of them are wrong. Just find the one you like and keep on Egging.