2+ inch center cut porkchop filled with apple and sausage

Marvelous · October 2007

I saw a unusual cut of pork chop center cut very thick at least 2+ inches filled with apple and sausage how would you cook this on the egg direct or indirect what temp and what temp would you pull it off the grid thanks

Wise One · October 2007

Marvelous, was this a slice from a larger cooked roast that you saw or a slice that had been grilled? If the former, it sounds a lot like Big'uns Triple Threat that he cooked at EGGtoberfest. If the later, the biggest issue you will have is keeping the stuffing from falling out while it cooks. I like to cook my pork direct on an elevated grill. I cook at about 350-375 and I cook until I get the temperature in the 160-170 range. I personally like 160 but my wife has this phobia about eating "raw" pork so if she's watching over my shoulder I cook it to 170.

Zen Egger · October 2007

Marvelous,
That sounds so good. I would do indirect at 325
for 45-60 minutes and mop with either a rasberry or blackberry sauce in last 10 minutes.

Unknown · October 2007

Wise One,[p]My wife's like that, too. For her, pork has to be dry and like show leather, because "that's my my mother did it."[p]I've been pulling pork recently @ 145F, tenting for carry-over, and last time she commented on how juicy it was.[p]Duh![p]

Marvelous · October 2007

Broc, just across the Muddy Mo from Omaha,
I do not know they were lose in the case some had other fillings they looked good thanks

2+ inch center cut porkchop filled with apple and sausage

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