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cooking help

char buddychar buddy Posts: 562
edited 12:37AM in EggHead Forum
I did some thin pork chops(1/2 inch) last week following the advice of C-W, or was it Char Woody. Anyway I did cooked them for 1.5/1.5/5 at 500* like thin steaks.[p]Today I have thick pork chops (an inch) and I was hoping someone might have some idea how I might modify the cook to get them done with just a hint of pink in the center.[p]Also, what happens if you use whole grain mustard instead of French's?[p]

Comments

  • RhumAndJerkRhumAndJerk Posts: 1,506
    char buddy ,
    Just increase the sear times to 3 minutes per side and leave the dwell at five minutes. If they do not seem done, check the internal temperature and make sure that it is at least 155.[p]Give the brown mustard a try and lets us know how it works. Just as a guess I would think that brown mustard would impart too much flavor to the meat, but I could be wrong.[p]Hope this helps,
    RhumAndJerk

  • Dr. ChickenDr. Chicken Posts: 620
    char buddy ,
    I did some last night that I had froze in some "World Harbor's" marinade. They were pushing 1.5" thick and were boneless.[p]I did them 3-3-8 and the Egg was just under 600 degrees when I started. I used pecan wood as the smoke.
    I can't believe we put up with fried thin chops for so long![p]
    Good luck and good eatin'![p]
    Dr. Chicken[p]

  • Char-WoodyChar-Woody Posts: 2,642
    RhumAndJerk, did my extra thick Iowa chops the other night pretty much the same way..I rubbed em down first..refrigerated half a day..and about 4 minutes per side, and about minute in shut down simmer over hot coals..Very close to perfect with a teeeeeensy bit of pink to the center..very juicy.
    I have tried the brown mustards..but the good old yellow is my pick..
    C~W[p]

  • Char-WoodyChar-Woody Posts: 2,642
    RhumAndJerk, did my extra thick Iowa chops the other night pretty much the same way..I rubbed em down first..refrigerated half a day..and about 4 minutes per side, and about minute in shut down simmer over hot coals..Very close to perfect with a teeeeeensy bit of pink to the center..very juicy.
    I have tried the brown mustards..but the good old yellow is my pick..
    C~W[p]

  • Char-Woody, ya done it again...you meant 10 minutes in idle diddly down time...caps on vent shut. Or both daisy/slider/vent barely cracked.
    Folks gonna think you be a __________!!

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