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Caveman pork chops..any advice???

back2grillin
back2grillin Posts: 27
edited November -0001 in EggHead Forum
Sorry, don't have time for pics right now...
Have 2 fatties of the egg right now smoking away.
Gonna do caveman pork chops for lunch. (a caveman pork chop is about an 1 1/2" thick pork chop with the rib attached with meat and fat attached to the rib.
I am going to put some smoke on them first. My plan of attack is indirect with a platesetter and hickory and apple chunks at 350 for about 45min then remove ps and go direct at 500 til done. Hoping to get chops on at 11am and eat by 12 or 12:30. Any advice?
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Comments

  • Hoss
    Hoss Posts: 14,600
    Too late for now,but I like to hottub them then cook just like a steak.Whatever you do,DO NOT OVERCOOK them.Pull them off at NO MORE than 140f internal temp.Good Luck.
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  • back2grillin
    back2grillin Posts: 27
    thanks for the advice...
    explain hottub to me...
    i actually have them in room temp water in the sink in ziplock bags making sure they are thawed and up to room temp.... am I there or part way there? what do you think of my smoke first indirect and direct high temp later idea??
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  • Hoss
    Hoss Posts: 14,600
    When you hottub them,you put them in a sealed bag(ziploc/foodsaver)with as much air removed as possible.Then soak them in hot(100-115f)for an hour or more.This gets them heated through out so you can get a good sear but you do not have to leave them on nearly as long until you hit desired internal temp.Just a jump start so to speak.I never tried the smoke first approach.Give it a go and let us know how it works.Just be sure to keep a check on that internal temp and don't overcook.
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  • Capt Frank
    Capt Frank Posts: 2,578
    Your plan will likely overcook them, do what Hoss says and if you don't already have one you need a good instant read thermometer [Thermopen is the best] and a dual function remote setup with pit and meat probe [maverick ET 732 is very good] to monitor both your food and your fire :)
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  • Bacchus
    Bacchus Posts: 6,019
    The term "caveman" is also commonly used for meats that are cooked directly on the coals. :)
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