Cliff H.
Master Chef
How thick is just right for grilling ?
How thick is to thick for grilling ?
Rib cut or Loin cut ?
Opinions ?
How thick is to thick for grilling ?
Rib cut or Loin cut ?
Opinions ?
Pork Chop Question ?
- Thread starter Cliff H.
- Start date
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LarryWolfe
Chef Extraordinaire
Yep an inch to an inch and a half is good, or if you really wanna splurge get the 2" chops. I like to look for bone in center cut chops with a decent amount of fat on them. Grill them until the internal temp gets around 145* and let rest for a bit before slicing for maximum juciness and flavor.
Nick Prochilo
Chef Extraordinaire
A 2" chop off the grill is pretty hard to beat!
Captain Morgan
Chef Extraordinaire
Hard to believe, but I'm not big fan of grilled
pork chops. I like cut thin with the bone in
and fried!
pork chops. I like cut thin with the bone in
and fried!
Puff1
Chef Extraordinaire
What Cappy said.
Just like Mom used to make
Just like Mom used to make
OP
OP
Cliff H.
Master Chef
Thanks for the replies guys. I grilled a few 1" thick rib cut chops last night. They were good but the internal temp got to high to be real tender.
I thought I was on the right track at 5-6 min on each side grilled direct but half of that would have done it for those chops.
I thought I was on the right track at 5-6 min on each side grilled direct but half of that would have done it for those chops.
OP
OP
Cliff H.
Master Chef
I have never tried stuffed chops either.
I am one of those bacteria and stuffing conscious people.
I am one of those bacteria and stuffing conscious people.
SteerCrazy
Head Chef
Puff said:What Cappy said.
Just like Mom used to make
I'd have to agree, slap a bun in between it though with some slaw
Captain Morgan
Chef Extraordinaire
yes llawd, slaw and a tomato slice, maybe a pickle or two...ummmm
Puff1
Chef Extraordinaire
The slaw thing again!
Man after being down......uh....South.
Im thinking damn near everything should have slaw on it 8)
Good stuff
Man after being down......uh....South.
Im thinking damn near everything should have slaw on it 8)
Good stuff
OP
OP
Cliff H.
Master Chef
Puff said:The slaw thing again!
Man after being down......uh....South.
Im thinking damn near everything should have slaw on it 8)
Good stuff
Once you leave Arkansas going south you have to order slaw if you want some.
Well the ideal scenario in my book is to just work with whut the Good Lord provided. I can grill em from the thickness of reading a newapaper through em till they stretch to the far end of the pig. It aint no deal...course I is a Texan. We a purtry kewlish race in case yall aint heard
bighwheel
bighwheel
Cliff H. said:How thick is just right for grilling ?
How thick is to thick for grilling ?
Rib cut or Loin cut ?
Opinions ?
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