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What's the correct way to sear chops?
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Comments
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I don't sear chops at that high of a temp. These were about 275 until done. How thick are you cooking?
I have some setting the fridge now. Almost fried thick cut. Stay tuned.
Mike -
Different strokes for different folks. Some like dome open, some do it closed. Some go for 750+, others are fine with 600. If you believe your food will burn at 750, try it at a lower temp like 700 or 650.
I did boneless "chops" tonight- seared them for 1 minute per side at about 650-700 (dome closed) and they didn't burn. The grill marks were burned in but that always happens. Took 'em off for about 15-20 minutes while the temp got down to 400 and a I grilled em 3 minutes a side till they were 140+ (I believe it was 3 flips, but maybe I pulled them right after the 3rd flip.) -
I'm with you, Mike, I just EVOO, dust and grill:
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Moist, tender. Yea.
Nice pic.
Mike -
JimiRayClapton,[p]lower the temp, shorten the time, ...
Pretty much everything is dome closed.[p]
[ul][li]More responses here[/ul] -
Thanks Michael
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This way. http://www.nakedwhiz.com/trexsteak.htm I know it says NY strips but it works equally well on chops. See.
Just adjust your cooking time at the end to cook it through. Personally I like my chops at 145 internal.
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