Grilled pork Chop Help

Misippi Egger · February 2009

I have one thick bone-in pork chop to cook tonight (wife is out with the girls). Letting it come to room temp as I type.

I have a pantry full of DP rubs and an looking for a simple suggestion on the chop.

Do you HOT SEAR, then dwell or lower temp cook (like a steak), or cook direct at 350-400* the whole time? Will pull at 140-145* internal either way.

Throw me some good ideas, guys? (or gals)?

Car Wash Mike · February 2009

I like to go indirect 250-275. Simple DD and EVOO at room temp. Apple wood.

Top with your favorite sauce last 15 minutes.

Mike

"Sparky" · February 2009

I(personally)love the Swamp Venom on chops :woohoo:I also like to cook them like burgers.400 degrees direct,until desired temp is reached

I'm sure that there are a thousand ways to make them thought

Unknown · February 2009

Yes. Any of the above, but what's that about "lower temp cook (like a steak)"????? Steaks need to be SEARED.
You obviously have missed the "T-Rex method" of grilling steaks.

And I pull @ 135 internal. It'll get up over 145 as it rests

Little Steven · February 2009

Mike,

I agree, they stay so moist that way.

Steve

Little Chef · February 2009

Hi Misi - I agree with many things....there are a thousand ways to cook em....slow cook...sear, etc.... All I can do is offer my favorite method. You'll have to experiment to find your fave...
I sear, then direct until internal temp of 137 degrees internal temp. Be sure to let it rest. Carryover cook will bring it to mid 140's. (If you cook it to 140's, carryover up over 150...too done for me.) My favorite for a rub on chops is 'Janes Crazy Mixed Up Salt'. All the DP's are excellent though. Its just a matter of your tastes.
Happy cookin!
Michelle
Hollywood, FL

Car Wash Mike · February 2009

Hey Steve,
It also takes longer and you have more time for some Ritas. :woohoo: :woohoo:

Mike

Misippi Egger · February 2009

Those look pretty good for an ole car wash guy!

My, that platesetter looks really seasoned in that picture!

Misippi Egger · February 2009

Guess I was unclear in my attempt to be brief. :(

About the steaks - that's what I meant - seared volcano hot, then cooked lower (400*) TRex style.

135* pull temp does sound better - thanks.

Misippi Egger · February 2009

thanks MIchelle.

I had forgotten about the ole Crazy Jane. Haven't used that in a while.

Little Chef · February 2009

I mis-spoke a bit. I certainly do not consider Jane's crazy mixed Up Salt a 'rub' per-se, but I use it just like a dry rub for my pork chops. My favorite for a quick and easy....

Car Wash Mike · February 2009

Thanks, I have 2 others in the same condition. :ohmy: Think I cook to much?

Mike

Misippi Egger · February 2009

Thanks for the suggestions. My BBQ mentor, great friend, hunting & fishing buddy who is a state-wide BBQ champion had once told me to sear, then finish with steaks, but to slow cook pork, finishing with a sear. I think that must work well on the ole metal grill/smokers, but with the Egg, I have not found that pork method to be necessary to retain the moisture.

BTW I am working to convert him to be an Egger. If so then I might can get him re-interested in competition cooking.

I tried to talk him into a road trip for the OKLA Egg fest, but since there really wasn't any competition, i couldn't convince him to drive 9 1/2 hours each way. I don't think we are ready to go for an Iron Egg Chef at this time (thanks CWM for the offer). I am planning to attend several KCBS events near me this spring to see what goes on, etc....

Thanks again for the prompt and helpful ideas!

Will post the results later...... unless the Dewars interferes with the photography. :evil:

Misippi Egger · February 2009

Probably adds to the overall flavor, especially on those famous CWM ribs !

AZRP · February 2009

I agree with you LC, high heat sear and a rest will make a much tastier product due to the caramelizing on the surface of the meat. -RP

Chubby · February 2009

I'd like to see a little color on the Pig!!

Hear me!!

Chubby · February 2009

PlateSetters are for Sissys!!

Real Men... Grill Chops!!

Car Wash Mike · February 2009

U still up? Call.

Grilled pork Chop Help

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