Something quick for the grill.....pork chops!

[Shores]

Been telling the wife that I needed to get a grill fix and since we don't have a lot of extra time on our hands I thought pork chops would do the trick. They did. Nothing fancy, but I was satisfied .

I seasoned with my pork seasoning and let them rest until the grill was ready. About 40ish minutes. Grilled indirect and seared to finish. I think the Captain came up with that technique (the reverse sear), but I can't remember right now. Used my bbq hook because they're been some talk about it in the last two days. By the way, the hook is fun to use, but I think it should be left for larger pieces of meats like pork butt and briskets. Just my opinion. I don't like all the juices running out on a small piece of meat. . My wife did her usual bang up job on some garlic cheesey bread and we both had a huge baked potatoe. It took care of business and was quick.

 

[Pigs On The Wing BBQ]

Good stuff. Can't beat a chop off the grill.

Pigs

 

[Vermin999]

Great looking meal. I don't cook pork chops enough.

 

[Puff1]

Great use of Cappy's reverse sear method!
Looked great!

 

[Shores]

Looks awesome, Shores! 90% of the time I'm a bloody-red beef guy, but every now and then a well rubbed chop of pig just can't be beat. Curious -- how hot do you cook your chops? (I yank 'em at 140.)

I shoot for 160 internal. One of these went to 167 and the other 161 before removing. Still very juicey! Although lost a lot of juices after poking them with the bbq hook . I'll stick to the tongs next time.

 

[Nick Prochilo]

150* will work fine on them bad boys!

 

[BluzQue]

Oh Yeah! Shores You definitely took care of bizness
Great lookin' grilled chops

8)

 

[Shores]

160's not bad. A lot of people like to kill their pork to 180 because the USDA has scared the crap out of everyone. It's no wonder a lot of people don't like chops -- at that temp, it's like eating sawdust. The concern is trichinosis, a parasite that has been all but wiped out in developed countries. 98% of the 40-ish cases reported in the U.S. annually come from eating undercooked wild game (bear and boar), and the remaining 4-5 per year come from eating uninspected home-grown hogs. Still, trichinosis isn't to be taken lightly, but since it dies at 138 degrees, I'm quite comfortable pulling it at 140, while it's still really juicy.

Your pics have got me drooling...

Thanks "Fryar Tuck". Good information. Yeah, when I was a kid my dad would grill the life out of them and I had to do use a bunch of catsup or bbq sauce to get some moisture. I've since have him convinced you don't have to cook em so long. This coming from a guy who likes his steak a lower end medium rare. Old habbits die hard.

I might have cooked these a bit longer just to get an extra beer or two in . The boy (our 2 1/2 month old) was fussing quite a bit last night, so the Man's Deck was a better place to be.