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06-25-2019 03:01 PM
Ricky Spanish
Originally Posted by Bobby Winds View Post
Soak/marinate in Wishbone Italian Dressing an hour or more prior to grilling.
1980 called and wants their recipe back.
I have done this many times with boneless, skinless, (tasteless) chicken breasts, too.

I usually just lightly salt, pepper, and garlic powder and leave it get tacky in a baggie on the counter while the charcoal heats up. Cook indirect until 140* and do a quick sear of both sides over direct fire. We can and should eat pork cooked to 145 without a problem. DO NOT cook to 160* like we were all told would "cook out the worms". Although still tasty, usually very dry.
06-24-2019 02:03 PM
mcbreth marinate overnight in Worcestershire Sauce. Sea Salt and black pepper,Charcoal. Charcoal grill medium heat until 140-145.

I have a pellet smoker and find that thick cut chops don't take the smoke very well unless they are on for a couple hours.
06-24-2019 09:52 AM
Pork Butt
Originally Posted by Ozark Bob View Post
I do them just like a steak. For extra thick chops I lower the heat to about 400 and use an instant read thermometer to make sure they get to 160. Bob
160 is too high for pork chops. Back in the old days, 160 was the right temp, fear of cooties. Today FDA says 145 is good. If you prefer dried out, over cooked pork, then 160 is it. If you want nice juicy pork then try 145. You won't regret.
06-23-2019 06:04 PM
MorganMan Big, fat, bone in Iowa Chops on the grill. I use a honey mustard glaze recipe that I found 20+ years ago and never disappoints. I just brush the glaze on after I have turned the chops and they have cooked for a few min on each side. You need to turn down the heat once you start brushing them and turn them often as the sauce does have honey and will burn. I usually double the recipe and keep some of the glaze to dip the chop in if people so desire. Can also use it as a jus and make left over pork chop sandwiches to dip in it. Some time ago, the White wine Worcestershire sauce became unavailable, so I have used regular Worcestershire with little difference in taste.

Hone Mustard Glaze:
1/4 cup Honey
2 Tablespoons Dijon style mustard
1 Tablespoon orange juice
1/2 teaspoon white wine Worcestershire sauce
1/8 teaspoon onion powder

Combine all in saucepan and bring to boil for about 2 minutes or until sauce starts to thicken slightly.
06-20-2019 05:45 PM
Originally Posted by gmerz View Post
In my mind, pork is best cooked on charcoal versus gas. I use a rub. Equal parts salt, pepper, cumin and half part garlic. While grilling, a dark beer goes best.
Beer as a marinade, right??
06-19-2019 12:19 PM
center cut fat pork chops......

sous vide, 135 degress for hour, in butter. then finish on the grill.
doesn't get any better than that, maybe a glass of scotch while grilling.
06-19-2019 11:36 AM
bigwalleye1 late to the party, but i marinade them in a little soy sauce, schilling? hot shots, and garlic powder for an hour, then grill.
06-19-2019 09:18 AM
Originally Posted by ltrain View Post
Nice to see another sous vide fan. Im about 140 on the chops myself.

if they are farm fresh chops, agreed. storebought i tend to get them to medium.
06-18-2019 07:00 AM
pnnylfr I also brine. Go to Epicurious and look up "grilled maple-brined pork chops". Grill to 145 then remove and let rest. I also use 1-3/4" - 2" chops. Get great results on charcoal(sear than indirect) but still trying to perfect for gas.
06-17-2019 07:24 PM
Mrmojo Try brining them in dill pickle juice for a day or so. You cannot believe what a difference this makes. High heat on the grill til temp is 145
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