Chops - Time/Temp?

Mikey

I've got a couple of thick butterfly chops, 1.5" thick or more. I like them done, so I will probably cook to 150-155 internal. What temp chould I cook these bad boys at and for about how long?[p]Thanks,
Mike

Mikey

Just threw 'em on about 400, figure I'll go for about 10 minutes a side. We shall see....[p]Mike

Unknown

Mikey,
or you could go low and slow..say 230* for a few hours with a drip pan with h20
..seems to make for moist flavorful chops

Mikey

alt,
Sounds good, but the wifey would've eaten the chair by the time they got done. ;-)[p]When I flipped them at 10 min, they didn't have much color to them. So I crancked up the temp to about 440 or so and cooked them a total of about 20 more minutes flipping once more. They were a little overdone, but still juicy and flavorful. I used montreal steak seasoning on them, man that stuff is strong. I only used a little, so little in fact that I thought it might not flavor them at all, but boy was I wrong. They came out great.[p]Mike

RhumAndJerk

Mikey,
For your next thick chop cook, try cooking them like a steak. I like to use Char Crust and grill thick chops at 700 or more for 3/3/8 minutes. Very good stuff.
RhumAndJerk

Painter

RhumAndJerk, I've had good luck doing the same. Time according to thickness.

Mikey

Thanks fellas,
I thought I'd seen folks mentioning cooking them that hot, but I wasn't sure. I will try a hotter cook next time.[p]Mike