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Good but not great

GLWGLW Posts: 178
edited September 2012 in EggHead Forum
Just finished two beautiful 1-1/2" thick bone in pork chops. They were good but not as good as they looked. I lightly oiled, sea salt, pepper and smoked paprika. Direct at about 500 with internal temp of 140. Not over or under cooked but just not that great of a cook. What did I miss?
When in doubt add more pepper.
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Comments

  • BrownieBrownie Posts: 1,022
    Pictures!  ;)  Have you ever tried free range organic pork? That will give you a great chop.
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  • Did you brine them first?  I always like to give my thick chops a 4-6 hour soak in brine.
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  • GLWGLW Posts: 178
    That's what I did wrong! These were really thick. A brine would have done the trick. Thanks Nibble
    When in doubt add more pepper.
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  • GrannyX4GrannyX4 Posts: 1,414
    They may have been a little over cooked. Next time I would take them off at 130 and let rest.
    Every day is a bonus day and every meal is a banquet in Winter Springs, Fl !
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  • FxLynchFxLynch Posts: 433
    With  a chop that thick you need to REALLY season the outside if you want to have flavor in each bite.  I'd guess adding a little more of what you had, or coating with a nice thick layer of kosher salt and black pepper then your seasoning might have helped.  For my taste, pork needs more than the amount of seasoning you described.  Remember that seasoning only affects the surface it's touching and very, very slightly penetrates the meat.  

    9 times of of 10 when I help a new BBQ/Grilling person out it's either a lack or over amount of seasoning, or a case of over or undercooking the meat.

    Just throwing out ideas, if these don't apply then hopefully someone else will be along soon with more suggestions.
    Frank
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  • GLWGLW Posts: 178
    Thanks guys. I'll try again next week.
    When in doubt add more pepper.
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  • Think you might have been too hot. I cook most pork at 250* and it always turns out well.
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  • I agree with Granny.  I think you over cooked them a tad.
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  • TonyATonyA Posts: 552
    What kind of chops?  I've been leaning toward the center cut loin chops.  They basically look like a T-Bone wih the loin on one side and the tenderloin on the other.  Even brined sometimes a  think loin chop is just going to be tough.
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  • Did you brine them first?  I always like to give my thick chops a 4-6 hour soak in brine.
    I have yet to brine chops.  Any suggestions on a good brine for pork chops and chicken you can share?
    ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

    Welcome to the Swamp.....GO GATORS!!!!
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  • billyraybillyray Posts: 1,116
    If I don't have time to brine, this is what I do. Rub both sides with worcestershire sauce, coat both sides with Accent, Lawreys seasoning salt and lemon pepper. Sear both sides ( 1-1/2 minutes, rotate 45 degrees for another 1-1/2 min., flip and do the same to the other side.) Finish @ 350 to 400 dome, raised direct to 140 degrees ( usually takes about 20 minutes). Always moist and flavorful.
    Felton, Ca. 2-LBGE, 1-Small and waiting on a mini
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  • GLWGLW Posts: 178
    Great procedure. I'll try that.
    Thanks
    GLW
    When in doubt add more pepper.
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  • SkiddymarkerSkiddymarker Posts: 6,294
    edited September 2012
    Think you might have been too hot. I cook most pork at 250* and it always turns out well.
    Agreed, cook lower and slower - treat it more like a mini roast. All the juices stay inside. (I know this is cheating to most of you - but once internal is at about 110, I fire up the gasser, cast grate, by the time the chops hit 130-135, onto the grid they go for sear marks - maybe < 1 minute each side)
    I have never tried to take the chops off early maybe 120-125, hold them while I set up the egg for searing. 
    Delta B.C. - Vee-Gan: old Indian word for poor hunter. 
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  • I don't have a gasser :((

    Steve 

    Caledon, ON

     

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  • GLWGLW Posts: 178
    I'll try a lower temp and brine first.
    Thanks
    When in doubt add more pepper.
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  • On the last thick chops I did I chopped up some green apple mixed with a bit of butter (not marg.) brown sugar and some fresh chopped rosemary cut a pocket in the chops stuffed and grilled direct at about 500 Mmmmmmm Mmmmmm man were they tasty
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  • On the last thick chops I did I chopped up some green apple mixed with a bit of butter (not marg.) brown sugar and some fresh chopped rosemary cut a pocket in the chops stuffed and grilled direct at about 500 Mmmmmmm Mmmmmm man were they tasty
    Granny Smith apples, brown sugar and ROSEMARY?  I never would have figured rosemary with the apples & brown sugar!

    ........................................................................................

    Flint, Michigan.  Named the most dangerous city in America by the F.B.I. three years running.

    We invented the U.A.W. and carjacking!

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  • On the last thick chops I did I chopped up some green apple mixed with a bit of butter (not marg.) brown sugar and some fresh chopped rosemary cut a pocket in the chops stuffed and grilled direct at about 500 Mmmmmmm Mmmmmm man were they tasty
    How's the weather in the nation's capitol? Two frosts here so far

    Steve 

    Caledon, ON

     

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  • I'm a big fan of the T Rex method--where you get your BGE hot enough to sear the chops 550+ (I tend to go WAY on the really hot side for searing). Sear each side for 90 seconds to 2 minutes. Bring the chops indoors while the Egg cools down for 20 minute or so and when you're down to 300 or 350 put the chops back on until you get 130ish in the internal temp. You can get more specific instructions on how to T Rex at www.nakedwhiz.com.
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  • billyraybillyray Posts: 1,116
    billyray said:
    If I don't have time to brine, this is what I do. Rub both sides with worcestershire sauce, coat both sides with Accent, Lawreys seasoning salt and lemon pepper. Sear both sides ( 1-1/2 minutes, rotate 45 degrees for another 1-1/2 min., flip and do the same to the other side.) Finish @ 350 to 400 dome, raised direct to 140 degrees ( usually takes about 20 minutes). Always moist and flavorfull

    GLW, Here's some 1-1/2" boneless I did a while back using the method I described above
    Felton, Ca. 2-LBGE, 1-Small and waiting on a mini
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  • GLWGLW Posts: 178
    Perfect!!!
    When in doubt add more pepper.
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