Thin pork chops

Powak

Picked up some thin pork chops this afternoon. Didn’t have any thick ones or full loins. I’m thinking 400-425°, cast iron griddle or Grillgrates in, 3-4 minutes aside till 145° Internal. That sound good for these? Didn’t have time to brine or any of that.

loco_engr

hot & fast is a good method . . . 3-4" per side IMHO might be a tad long . . . maybe try a shorter duration and then check

Mattman3969

I would go hot and fast. Build a crust on first side and second side is what it is at done temp. 

DavidCrumpton

Make that fat on the edge extra crispy!

Powak

Came out killer. 2 minutes and then I just kept flipping until 145-155° 

loco_engr

Yummy looking pok chops!

Botch

Looks like you nailed them!
 
Next time:
a.  Ensure you can brine or dry-brine for a couple hours (not overnight).
b.  Grill hot-n-fast, flip every 45 seconds or so.
c.  With every flip, brush the top with balsamic vinegar (the cheep stuff).
Only way I'll do thin chops anymore (and its usually all I can get here).    

Powak

Botch said:

Looks like you nailed them!
 
Next time:
a.  Ensure you can brine or dry-brine for a couple hours (not overnight).
b.  Grill hot-n-fast, flip every 45 seconds or so.
c.  With every flip, brush the top with balsamic vinegar (the cheep stuff).
Only way I'll do thin chops anymore (and its usually all I can get here).    

Boy that sounds good! Hot n fast for the win fo sho! Hey does something like Malcom Reeds AP spice (salt pepper garlic) work as a dry rub? He puts LOTS of salt in his spices. I let mine sit on the counter top with AP spice on em for about 45 minutes or so before grilling today.

Bar

Was that 400 deg., or did you leave the lid open?

Powak

Bar said:

Was that 400 deg., or did you leave the lid open?

450 with lid open.

Botch

Powak said:

Botch said:

Looks like you nailed them!
 
Next time:
a.  Ensure you can brine or dry-brine for a couple hours (not overnight).
b.  Grill hot-n-fast, flip every 45 seconds or so.
c.  With every flip, brush the top with balsamic vinegar (the cheep stuff).
Only way I'll do thin chops anymore (and its usually all I can get here).    

Boy that sounds good! Hot n fast for the win fo sho! Hey does something like Malcom Reeds AP spice (salt pepper garlic) work as a dry rub? He puts LOTS of salt in his spices. I let mine sit on the counter top with AP spice on em for about 45 minutes or so before grilling today.

No idea, I've not worked with Malcom Reed AP.  Were your chops seasoned to your satisfaction?  

Powak

Botch said:

Powak said:

Botch said:

Looks like you nailed them!
 
Next time:
a.  Ensure you can brine or dry-brine for a couple hours (not overnight).
b.  Grill hot-n-fast, flip every 45 seconds or so.
c.  With every flip, brush the top with balsamic vinegar (the cheep stuff).
Only way I'll do thin chops anymore (and its usually all I can get here).    

Boy that sounds good! Hot n fast for the win fo sho! Hey does something like Malcom Reeds AP spice (salt pepper garlic) work as a dry rub? He puts LOTS of salt in his spices. I let mine sit on the counter top with AP spice on em for about 45 minutes or so before grilling today.

No idea, I've not worked with Malcom Reed AP.  Were your chops seasoned to your satisfaction?  

They sure were. Juiciest chops I’ve ever made.

Bar

Are you still cooking without the dog bowl and the shower drain back in?  Your fire looked good.

fishlessman

best way ive found with thin chops is to put the rub on and freeze them, then cook them over a 600 degree fire. gets a better char before the inside overcooks. i sauce them towards the end of the cook.  i like the thinner chops better than thick and its great for a quick meal if they are prepped and frozen

platypusrex

Dizzy Pig Raging River is my go to rub for chops. Nice cook!

Powak

Bar said:

Are you still cooking without the dog bowl and the shower drain back in?  Your fire looked good.

Just for S&G’s I took out the shower drain again, and threw the dog bowl back in. I just opened a new big 30# bag of RO and all the pieces are huge. I gotta say I didn’t notice the fire seeking down too much with the dome open for most of the cook.  The other day I did take this photo with the bowl and drain in and you can see how the bowl takes away some of the real estate in the firebox and COULD change the air flow. 

Mattman3969

@Powak - on the fire situation, how are you lighting your coal?  I noticed the other day when I used a torch that my fire went low even with my bottom vent closed. Kinda seemed like I pushed the flame deeper with the torch than with starter cubes. IDK.  

Powak

Mattman3969 said:

@Powak - on the fire situation, how are you lighting your coal?  I noticed the other day when I used a torch that my fire went low even with my bottom vent closed. Kinda seemed like I pushed the flame deeper with the torch than with starter cubes. IDK.  

I’ve used my JJ George torch last few times which seems to do a better job getting the top coals going. My Bernzomatic torch seems too focused snd sends the fire lower. I really want to get another BGE around hoop electric starter. That one I owned when I first got my egg worked great. I’ve lit mine with RO tumble weeds before and the fire still shot down and after an hour off cooking at 400+ the next day those tumble weeds were still sitting on top. Very weird.

BUFFALOMOOSE

Wouldn't Sous vide be the way to go?  Chill then char? Best of both worlds. 

YukonRon

These looked great. I use a sous vide on thick chops, then sear. Thin chops on the grill are brined, rubbed, with a fast, hot cook.

northGAcock

There is a little place in Ball Ground GA that sells sausages etc, I purchased some Italian Sausage, and the lady threw in a smoked pork chop (slow smoked) and sealed. That sucker in a cast iron skillet (brown on each side) was the perfect accompaniment to some sunny side up eggs, and toast. Headed back soon for more.