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

walteye 06-15-2019 12:53 PM

Pork Chops on the grill
 
local store had 1" bone in pork chops on sale-so I bought them!
To me-that is not going to be a breaded chop-it should be meat on the grill for Father's Day.
How about some favorite ways to grill thick Pork Chops?
Walteye

jjunge 06-15-2019 01:05 PM

If you have a smoker grill low slow and plenty of smoke. No smoker and a charcoal grill. Then start about 10 briquettes. Let them turn white. Thrown in wet and dry Hickory for a low and slow cook.

Prep work: my favorite is as follows: 1 oz each of chili powder, onion powder, garlic powder, salt, black pepper, 1/2 oz of cayenne pepper, ground all spice, hot smoked paprika and 1/2 cup of sugar white or brown your choice.

Rub in spices on meat toss on grill for until internal temp is 145. Rest and then enjoy.


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walteye 06-15-2019 01:20 PM

I do have a smoker that I am doing brisket on Fathers Day and I was looking for dinner tonite on the gas grill with the pork chops.
Brine/italian seasoning like chicken before grilling?
Walteye

Bobby Winds 06-15-2019 01:37 PM

[QUOTE=walteye;6331326]I do have a smoker that I am doing brisket on Fathers Day and I was looking for dinner tonite on the gas grill with the pork chops.
Brine/italian seasoning like chicken before grilling?
Walteye[/QUOTE]

Soak/marinate in Wishbone Italian Dressing an hour or more prior to grilling.

REW 06-15-2019 01:45 PM

I turn on the grill.
Sprinkle on a lot of Mesquite Mccormic seasoning
Cook the chops
Shut off the grill.
Clean the grill.

Enjoy the chops.

Be safe


p.s.
Clean the coorking grill grates when they are nice and hot and they clean easily and are ready for use the next time around.

I always use a paper towel with Crisco on the towel to coat the cooking grates with the Crisco.

goldman 06-15-2019 02:31 PM

[QUOTE=Bobby Winds;6331334]Soak/marinate in Wishbone Italian Dressing an hour or more prior to grilling.[/QUOTE]

Yes. Enjoyed some this way last night. I don’t know what it is about the Italian dressing, but it does chicken or pork very well. We’ve sliced yellow squash or zucchini length wise and drizzled with the Italian and grilled them too. Very good.

gmerz 06-15-2019 03:11 PM

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.

B-man 06-15-2019 03:12 PM

Hot grill and a couple squares of butter.

Put the raw meat on the grill, melt a square of butter on top. Season with whatever you like. Onion soup mix is killer.

Flip. Melt another square and season.

You want to heavily season when doing it this way. A lot falls off. One packet of seasoning per chop.

Don't over cook.

I do the same with beef and vension steaks. Absolutely killer

jjunge 06-15-2019 03:18 PM

Another recipe I’ve enjoyed at a friends cook out was pork chops marinated in Cherry Dr. Pepper then grilled over hot coals.


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martinbns 06-15-2019 08:18 PM

[QUOTE=walteye;6331318]local store had 1" bone in pork chops on sale-so I bought them!
To me-that is not going to be a breaded chop-it should be meat on the grill for Father's Day.
How about some favorite ways to grill thick Pork Chops?
Walteye[/QUOTE]

Centre cut pork chops are premium meat. Treat them like a NY strip. We eat them regularly, probably more than anything else in the summer.

I like to drizzle a little garlic infused olive oil and clubhouse seasoning, Southern BBQ, Brazil spice or Pork seasoning. Sear them then move off the heat.

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.

ltrain 06-17-2019 09:04 AM

[QUOTE=hnd;6331792]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.[/QUOTE]

Nice to see another sous vide fan. Im about 140 on the chops myself.

Mrmojo 06-17-2019 07:24 PM

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

pnnylfr 06-18-2019 07:00 AM

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.

hnd 06-19-2019 09:18 AM

[QUOTE=ltrain;6331800]Nice to see another sous vide fan. Im about 140 on the chops myself.[/QUOTE]


if they are farm fresh chops, agreed. storebought i tend to get them to medium.

bigwalleye1 06-19-2019 11:36 AM

late to the party, but i marinade them in a little soy sauce, schilling? hot shots, and garlic powder for an hour, then grill.

tmeo 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.
:cheers:

tly 06-20-2019 05:45 PM

[QUOTE=gmerz;6331360]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.[/QUOTE]

Beer as a marinade, right??

MorganMan 06-23-2019 06:04 PM

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.

Pork Butt 06-24-2019 09:52 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]

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.

mcbreth 06-24-2019 02:03 PM

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.

Ricky Spanish 06-25-2019 03:01 PM

[QUOTE=Bobby Winds;6331334]Soak/marinate in Wishbone Italian Dressing an hour or more prior to grilling.[/QUOTE]

1980 called and wants their recipe back. :grin:
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.


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