Grilling on the BGE, Pork Chops

Unknown

I have recently received a large big green egg for christmas. I like it very much, but I am having some trouble grilling. Last night I grilled some pork chops and they came out dry and not enjoyable. I probably cooked them too long, almost 20 minutes. I need some help. most of the grilling recipes call for direct high heat. Since the grill is so far above the fire, I'm not sure what represents high heat. Is there a temperature that would assure that you have high heat and then how long do you let the pork chops grill.
HELP.[p]Terry Apple
tapple@cox.net

BajaTom

Terry Apple,
I usually grill my chops at 425 to 450 dome temp. I turn frequently to get that nice crust on the chops. Grill to an internal temp of about 140 to 145 and let rest for 5 minutes so the juices redistribute. They will be moist and tender. LOL, Tom

Lawn Ranger

Terry Apple,
I like to do nice, thick pork chops (1 1/2" or so) like Trex steaks...high temp sear on each side ...remove chops... then bring the temp down to 350 - 400 and finish like a steak. Sometimes I just do a couple of minutes a side at 400 then shut everything down and let them dwell.[p]You really need a good instant read thermometer, because they can finish pretty quickly. Don't go by the old 170 degree rule for pork unless you like pork jerky. Pull them at approx. 145 internal and you'll be much happier.[p]Hope this helps.[p]Mike

Buzz

I'm a pretty new egger myself, but maybe I can help.[p]First, make sure your egg is good and warm. Also, stablize at 400-450.[p]The biggest thing I've learned with the egg is the critical importance of measuring internal meet temperature.[p]In my pre-Egg days, I always grilled pork under the theory of "better safe than sorry." I would cook until I thought it was done and then a bit longer to ensure it was safe. As a result, my pork (and chicken, too) was often over done.[p]Now I use a thermometer to check the internal temp. Taking it off the grill when done, but not overcooked, is critical.

fishlessman

Terry Apple,
thick pork chops are better for the grill, thin are for the pan. look for some that are 1.5 inches thick and they will be much better. 145 degrees internal and they will be perfect. since your new to the egg you may not have a thermopen. expensive but worth it if you cook steaks and chops

Chubby

<p />Terry Apple,[p]
I'll throw in my 2 cents...[p]The advice below is top notch...I also use a high heat sear...and finnish up with a low cook thru![p]Not over cooking is important...be careful much past 145!![p]These days...theres not much oink...left in the Hog!![p]So...I brine all my Pork chops and Loins before cooking.[p]There's plenty of simple brine recipes around, just hunt the internet, or any good meat cookbook!! It's an old technique that's been done for years.[p]Start with thick chops,(at least 1 1/2') and and watch out for "enhanced" meat...wherever you purchace!!!!!!![p]I use ONLY Rib Chops!![p][p]After the Brine...notice the difference?[p][p]Pork is a delicate flavor left to it's own devices...so buy the best quality you can find, and don't overpower them with seasonig!![p][p]Damm...now I'm hungry!![p]HTH![p]Evans

Wise One

Terry Apple, one thing you said made me start thinking: "Since the grill is so far above the fire, I'm not sure what represents high heat". Since we cook with the dome down, we're not concerned with how hot the fire is, we're concerned with what the temperature at the grill is (which we approximate by the dome thermometer). As long as you have a dome temperature of 400-450 you have a high heat. When you get up to 700-800, we're talking extreme heat. You are cooking with the dome down aren't you. A fire left cooking for twenty minutes with the dome open is probably around 750 which is way too hot for a pork chop cooked that long.

BobbyG

Chubby,
Nice looking chops ! Now I'm hungry too.[p]BobbyG