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Need help with pork chops and salmon!

SlimSlim Posts: 44
edited 5:35AM in EggHead Forum
How long do i cook both pork chops and salmon steaks? and at what temp? thank you

Comments

  • RhumAndJerkRhumAndJerk Posts: 1,506
    slim,
    I will take the pork chops and leave the salmon to others.
    Cook the chops like steaks, Hot and Fast. I am assuming that the chops are 1 to 1.5 inches thick. Cook at 700+ for 3 minutes per side with an 7 minute dwell.[p]You are in for a treat,
    RhumAndJerk

  • MickeyTMickeyT Posts: 607
    RhumAndJerk,[p]I did my first chops last night and now find out that your method would be much better. I cooked for 6 min @ 500 and charred the livin crud out of em'. I thought I read somewhere here that's what I was supposed to do. Next time either cook them @ a lower temp or do just what you said. 3/3/7. The taste was fine and I pulled them @ 150. Next time also I will pull @ 140/145.[p]Mick

  • SlimSlim Posts: 44
    RhumAndJerk,thanks! sounds great I am putting some kind of charcrust on them just have to decide which 1! thanks again

  • RhumAndJerkRhumAndJerk Posts: 1,506
    slim,
    The Hickory Molasses is our favorite. Next in line is the Original Flavor.
    Happy Searing,
    RhumAndJerk[p]

  • CornfedCornfed Posts: 1,324
    MickeyT.,[p]I agree with Mr. R&J on the chop method. I did some "thick cut loin center chops" the other day (about 1.5 inch thick). Temps in the mini were in the nuclear range (not exactly sure how hot since I didn't have my thermometer in, but they were in the 700 range). I did these for 4-4-8 and they came out delicious! I say try 3-3-7 or 4-4-8 or somewhere in between (3.14159265-3.14159265-7.5). Good luck![p]Cornfed

  • RhumAndJerkRhumAndJerk Posts: 1,506
    Cornfed,
    pi-pi-pi squared.
    Ha!
    R&J
    (sorry for the geek moment)[p]

  • TOROLNSTNDTOROLNSTND Posts: 38
    slim, Salmon does best in the 400-450 range, cook filets skin side down for 5-7 minutes then flip over for 4-5 more, use a fish grid with a good coating of olive oil(stay away from Canola and other motor oils). As a general rule I go the same time for salmon steaks up to 1 1/4" thick adding a minute per side for each 1/4" over. Apply the same rule to most fish (saltwater fish anyway) but it's best to under-cook until you get the hang of it, you can always throw it back on the fire, over-cooked just gets thrown to the dog.
  • TOROLNSTND, its about time you showed up...I was about ready to toss out a drag net..!! :-) Having my fun today..
    Cheers atcha..
    C~W[p]

  • SlimSlim Posts: 44
    TOROLNSTND,thank you that was very informative and the dog will have to fight me for anything i cook on mr humpty[p]
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