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Old 11-19-2006, 01:04 AM   #1
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Pork Chop Question ?

How thick is just right for grilling ?

How thick is to thick for grilling ?

Rib cut or Loin cut ?

Opinions ?
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Old 11-19-2006, 07:27 AM   #2
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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.
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Old 11-19-2006, 09:07 AM   #3
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A 2" chop off the grill is pretty hard to beat!
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Old 11-19-2006, 09:14 AM   #4
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Hard to believe, but I'm not big fan of grilled
pork chops. I like cut thin with the bone in
and fried!
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Old 11-19-2006, 10:26 AM   #5
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What Cappy said.
Just like Mom used to make
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Old 11-19-2006, 02:08 PM   #6
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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.
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Old 11-19-2006, 03:10 PM   #7
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I have never tried stuffed chops either.

I am one of those bacteria and stuffing conscious people.
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Old 11-19-2006, 04:22 PM   #8
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Quote:
Originally Posted by Puff
What Cappy said.
Just like Mom used to make
I'd have to agree, slap a bun in between it though with some slaw
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Old 11-19-2006, 04:29 PM   #9
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yes llawd, slaw and a tomato slice, maybe a pickle or two...ummmm
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Old 11-19-2006, 09:07 PM   #10
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The slaw thing again!
Man after being down......uh....South.
Im thinking damn near everything should have slaw on it
Good stuff
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Old 11-19-2006, 10:20 PM   #11
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Quote:
Originally Posted by Puff
The slaw thing again!
Man after being down......uh....South.
Im thinking damn near everything should have slaw on it
Good stuff
Once you leave Arkansas going south you have to order slaw if you want some.
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Old 11-19-2006, 11:00 PM   #12
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Re: Pork Chop Question ?

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



Quote:
Originally Posted by Cliff H.
How thick is just right for grilling ?

How thick is to thick for grilling ?

Rib cut or Loin cut ?

Opinions ?
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