Pork question

HungryMan · February 2007

I Bought a pork chop, 1.5 inc thick. Should it be cooked like a beef steak or is this a low temp cook?. Any help please.
Thanks
Al

egret · February 2007

HungryMan,
I would do this direct on a raised grid at 400 degrees dome temp. Rubs and wood chips/chunks optional. Pull off at 145 degrees internal temp (not one degree over else they start to lose moisture).

Legally Blind Egghead · February 2007

HungryMan,[p]I'd T-Rex it after covering with EVOO and some DP rub of your choice for about 1 hour. [p]I'd pull it at 140 and rest under foil for about 10-15 minutes as the temp will increase up to about 145! Gotta keep that baby nice and juicey![p]Joey

RhumAndJerk · February 2007

HungryMan,
I am a fan of doing them like beef steaks. Sear them at 700 plus for three minutes per side and then let them dwell for about ten minutes. You can check the internal temp is you want just to make sure.
I like them best covered in hickory Molassess Char Crust.[p]Hope this helps,
RhumAndJerk

Legally Blind Egghead · February 2007

RhumAndJerk,[p]This may be a silly question but,what is a Hickory Molassess Char Crust? It sounds yummy and I want to try it.[p]Joey

NitroSmoke · February 2007

All,
My question is this. I always thought the point of Trex was to "seal" the moisture in by searing the outside shut. If you put a temp probe in to check internal temps(say at 145 in this case), doesnt that release the juices that youre trying to keep in by searing it?

RhumAndJerk · February 2007

Legally Blind Egghead,
Back in the BDP days, KennyG came across a product from Chicago called Char Crust. It is a dry rub that produces a nice crust on steaks and chops. I still keep three of their flavors on hand at all times, the Original Flavor, Hickory Molasses and Roasted Garlic and Peppercorn.[p]I have seen the product line at Whole Foods it should be readily available at better grocery stores and meat markets.[p]Hope this helps,
RhumAndJerk[p]PS. BDP stands for Before Dizzy Pig.[p][p]

[ul][li]Char Crust[/ul]

egret · February 2007

NitroSmoke,
Actually, searing does put a nice texture/crust on the meat, but, testing (I don't have anything documented to show you) has shown that searing doesn't seal the surface like you might think. In fact it causes more moisture to escape than if you didn't sear. I answered the question from the original poster stating how "I" do one of these pork chops. I have found that at the temp. I use (400 degrees) I get a very nice texture on the surface without searing. I don't know how to check the internal temp. without an instant read thermometer, so I do have to insert this in the meat and take my chances on losing a minute amount of moisture.....

Big Daddy - OCT · February 2007

egret,[p]Sounds like a great opportunity for the Therma-pen folks. Poke that instant read probe in, get your reading, sqeeze the newly attached "flavor bulb" and it injects your favorite liquid while you pull the probe out of the hole!!![p]You saw it here first![p]Bruce

Unknown · February 2007

Big Daddy - OCT,
<img src=http://my.erinet.com/~pnsonr/appause.gif>

ArvadaMan · February 2007

RhumAndJerk,[p]I have seen these at my local King Soopers. They put
them in the meat department above the beef display.

egret · February 2007

Big Daddy - OCT,
Hmmmm, that may have possibilities!

Celtic Wolf · February 2007

egret,[p] Alton Brown Good Eats. His myth bashing episode. He measures both a seared steak and one not seared. They both weighed the same before and after the cook.[p] Since that episode I don't wash mushrooms anymore.

Unknown · March 2007

Celtic Wolf,[p]What does searing a steak have to do with washing mushrooms? I assume something to do with water retention?

Celtic Wolf · March 2007

amini1,[p] Yep he proved that mushrooms do soak up moisture when washed in that same episode.

stike · March 2007

Celtic Wolf,
he proved that they do, but that it was insignificant.[p]his point was, it's OK to wash them.[p]see, even when a dude busts a myth, it gets perpetuated in the retelling.[p]tsk tsk!

amini1 · March 2007

stike,[p]I heard the same thing. 'Shrooms are already more than 90% water so a little more does nothing. I read a quote from a chef somewhere that said something along the lines of, "do you really think we hire someone to brush every single mushroom we use?" His point was they are all washed under water like the rest of the veggies.

stike · March 2007

amini1,
and when you cook them, they give up WAY more water than they could ever additionally take on.[p]

Pork question

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