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-   -   Pork Chops on the grill (https://www.walleyecentral.com/forums/showthread.php?t=695256)

ltrain 06-15-2019 10:31 PM

This thread is making me hungry,lol.
I like a dry rub myself, a little Cavenders and a dash of italian seasoning.
My grill uses ceramic burners for infrared, instant sear locking in all the juices

And if you really want to hit a home run, try sous vide and map gas torch to sear- now that's the real deal

Ozark Bob 06-15-2019 10:33 PM

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

martinbns 06-16-2019 06:42 AM

[QUOTE=Ozark Bob;6331414]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[/QUOTE]

We need a "Like" button:exactly:

bloodman 06-16-2019 07:34 AM

Lawry's and pork chops on a hot grill are one of my favorites!!!!!!!!!!!!

Pork chop guy 06-16-2019 09:36 AM

Good dry rub, grill on medium heat and pull at 135-140. Let rest. Should be slightly pink in the middle. 160 = tough and dry.

Pork chop guy 06-16-2019 01:30 PM

Dry rub: cayenne pepper, black pepper, salt, dried minced garlic, brown sugar.

If you can find it, Berkshire pork is unbelievably good. This traditional breed has twice the marbling and flavor of grocery store pork.

Never buy pork products that are pumped with saline and MSG. Nasty.

Pork chops done right are better than steak IMO.

Juls 06-16-2019 02:19 PM

2 Attachment(s)
I like a good tomahawk pork chop with a seasoning called, “Bull****” on it.

Ozark Bob 06-16-2019 07:58 PM

[QUOTE=Pork chop guy;6331486]Good dry rub, grill on medium heat and pull at 135-140. Let rest. Should be slightly pink in the middle. 160 = tough and dry.[/QUOTE]Thats why I do them fast. Jucy and tender.

B-man 06-17-2019 07:55 AM

[QUOTE=Ozark Bob;6331654]Thats why I do them fast. Jucy and tender.[/QUOTE]

You know you made a good chop when you can cut it with a fork :)

hnd 06-17-2019 08:44 AM

i do whatever seasoning tickles our fancy at that time. sometimes i'll hit it with a little bit of smoke, sometimes not, but then it goes into the sous vide machine at 150 for 2 hours. Then char it up on kettle or pellet and you are good.


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