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Thick Cut chops tonight

Central_Bama_Egger
Central_Bama_Egger Posts: 886
in EggHead Forum
10/10 at 375??? What do y'all suggest? Also, my boss has asked me to cook tomorrow for a company meal. About 20 filets wrapped in bacon. On his grill which is 24" cast iron pipe smoker. Any suggestions would be helpful.
Huntsville, Al LBGE
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Comments

  • Biggreenpharmacist
    Biggreenpharmacist Posts: 4,343
    I cook my thick chops raised direct about 450.

    Little Rock, AR

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  • SGH
    SGH Posts: 28,989
    Is the cooker in question a "smoker" only, or does it have a option to sear close to the coals?

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • Central_Bama_Egger
    Central_Bama_Egger Posts: 886
    It has the option to sear probably 4-6" from the coals.
    Huntsville, Al LBGE
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  • SGH
    SGH Posts: 28,989
    There is several ways that you can do the chops, you are only limited by the equipment that you have on hand. As stated above, raised direct is a excellent method. Also if you have the means, indirect until almost done followed by a quick sear to finish works excellent as well. Again depending on the smoker you can also cook indirect until done and get good results. That said I prefer raised direct or indirect with a final sear over indirect for the duration. The options are almost limitless. The biggest concern will probably be attaining the level of doneness the folks eating likes. I normally pull chops around 135 internally give or take a little for myself. However if you are cooking for "done freaks" you will need to take them some what higher. As far as the filets I would cook them right over the coals flipping often until done. The good ole Weber way if you will. Which ever way you go, I wish you good luck my friend and I hope that this helps.

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • onedbguru
    onedbguru Posts: 1,648
    I do 1.5inch chops 550-600  4-6/side typically S&P only. 

    As for the boss's grill - make sure you use LUMP and not crappy briquettes. 
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  • Central_Bama_Egger
    Central_Bama_Egger Posts: 886
    You guys are awesome!! Thanks a million. Bought me a bag of lump just in case.
    Huntsville, Al LBGE
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  • Central_Bama_Egger
    Central_Bama_Egger Posts: 886
    I trusted SWMBO to buy the correct chops. Bad Move!! They're rough 3/4" thick. But, I'm keeping my mouth close. Sunday is my Birthday. Hahaha
    Huntsville, Al LBGE
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  • SGH
    SGH Posts: 28,989
    @Central_Bama_Egger‌
    3/4 thick is great cooked direct. They are thin enough that indirect is neither necessary nor beneficial. Let it rip brother.

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • Central_Bama_Egger
    Central_Bama_Egger Posts: 886
    I did 375 raised direct. Bout 5 min per side. Maybe they'll be remotely decent.
    Huntsville, Al LBGE
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  • SGH
    SGH Posts: 28,989
    They will be fine brother.

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • Terrebandit
    Terrebandit Posts: 1,750
    Cooking for the boss? This is not the time for a caveman filet.
    Dave - Austin, TX
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  • Central_Bama_Egger
    Central_Bama_Egger Posts: 886
    Yeah. That's what my thoughts were.
    Huntsville, Al LBGE
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  • SGH
    SGH Posts: 28,989
    Standing by for the finale......⚡️⚡️

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • Central_Bama_Egger
    Central_Bama_Egger Posts: 886
    All turned out great. A lot of compliments on my filets...... You can cover up a turd with Southern Flavor.
    Huntsville, Al LBGE
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  • SGH
    SGH Posts: 28,989
    Glad it all turned out well my friend.

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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