I have 2 bone-in, center cut pork chops, each about 1&1/2" thick,
brining over night. I am going to grill them tonight on my CharGriller
using lump, after app 24 hours of brining. What is the best method to
grill them- direct or indirect heat? How long, for either method, and
until what internal temp? I'm thinking I should take them off at about
145F.

Thanks for any suggestions.

JimnGin

Abe wrote:
>> I have 2 bone-in, center cut pork chops, each about 1&1/2" thick,
>> brining over night. I am going to grill them tonight on my CharGriller
>> using lump, after app 24 hours of brining. What is the best method to
>> grill them- direct or indirect heat? How long, for either method, and
>> until what internal temp? I'm thinking I should take them off at about
>> 145F.
>>
>> Thanks for any suggestions.
>>
>> JimnGin
> I say hot direct heat. I go by feel, not temp. 3 minutes on first
> side, then pull when almost firm to touch.

I concur. The faster you cook 'em, the juicer they will be.

JimnGin > wrote in news:1186822867.415152.36190
@i38g2000prf.googlegroups.com:

> I have 2 bone-in, center cut pork chops, each about 1&1/2" thick,
> brining over night. I am going to grill them tonight on my CharGriller
> using lump, after app 24 hours of brining. What is the best method to
> grill them- direct or indirect heat? How long, for either method, and
> until what internal temp? I'm thinking I should take them off at about
> 145F.
>
> Thanks for any suggestions.
>
> JimnGin
>

I've had great success smoking pork chops in my Smoke Hollow. I cook them
at around 250F using Hickory wood for 3-4 hours and finish them off for
the last 20 minutes or so with a Apple butter BBQ sauce. So I'd say
indirect and till around 170F internal temp.

Grill implies high heat fast cooking. BBQ or smoke implies low temp and
slow. And I have nothing against grilling. But pork seems to have been
made for low and slow.

--

The house of the burning beet-Alan

It'll be a sunny day in August, when the Moon will shine that night-
Elbonian Folklore

"hahabogus" > wrote in message
>
> I've had great success smoking pork chops in my Smoke Hollow. I cook them
> at around 250F using Hickory wood for 3-4 hours and finish them off for
> the last 20 minutes or so with a Apple butter BBQ sauce. So I'd say
> indirect and till around 170F internal temp.
>
> Grill implies high heat fast cooking. BBQ or smoke implies low temp and
> slow. And I have nothing against grilling. But pork seems to have been
> made for low and slow.

If you are talking about a nice lean, bone in chop, that 170 degrees can dry
it right out. Picnics and butts are made for low and slow, but a center cut
chop, or a tenderloin goes nice at 140 degrees and hot grilling. Unless, or
course, you are talking the pork from 50 years ago with lots of fat.

"Edwin Pawlowski" > wrote in
:

>
> "hahabogus" > wrote in message
>>
>> I've had great success smoking pork chops in my Smoke Hollow. I cook
>> them at around 250F using Hickory wood for 3-4 hours and finish them
>> off for the last 20 minutes or so with a Apple butter BBQ sauce. So
>> I'd say indirect and till around 170F internal temp.
>>
>> Grill implies high heat fast cooking. BBQ or smoke implies low temp
>> and slow. And I have nothing against grilling. But pork seems to have
>> been made for low and slow.
>
> If you are talking about a nice lean, bone in chop, that 170 degrees
> can dry it right out. Picnics and butts are made for low and slow, but
> a center cut chop, or a tenderloin goes nice at 140 degrees and hot
> grilling. Unless, or course, you are talking the pork from 50 years
> ago with lots of fat.
>
>
>

Well I guess up here in Canada we live in the past(or maybe my butcher
does) I can get nice thick pork chops with a very nice perimeter ring of
fat and some interior fat as well. I didn't consider the plight of
USAians and their lean pork chops and for this I do apologise, not that
it is my fault. Canadian beef is in a sorry state bred to be leaner and
they say 'more healthy' but you can still find a decent pork chop up
here.

And what do you mean ?lean? and pork chop do not belong in the same
sentence.

--

The house of the burning beet-Alan

It'll be a sunny day in August, when the Moon will shine that night-
Elbonian Folklore

On Sat, 11 Aug 2007 14:18:46 GMT, hahabogus > wrote:

>"Edwin Pawlowski" > wrote in
t:
>
>>
>> "hahabogus" > wrote in message
>>>
>>> I've had great success smoking pork chops in my Smoke Hollow. I cook
>>> them at around 250F using Hickory wood for 3-4 hours and finish them
>>> off for the last 20 minutes or so with a Apple butter BBQ sauce. So
>>> I'd say indirect and till around 170F internal temp.
>>>
>>> Grill implies high heat fast cooking. BBQ or smoke implies low temp
>>> and slow. And I have nothing against grilling. But pork seems to have
>>> been made for low and slow.
>>
>> If you are talking about a nice lean, bone in chop, that 170 degrees
>> can dry it right out. Picnics and butts are made for low and slow, but
>> a center cut chop, or a tenderloin goes nice at 140 degrees and hot
>> grilling. Unless, or course, you are talking the pork from 50 years
>> ago with lots of fat.
>>
>>
>>
>
>Well I guess up here in Canada we live in the past(or maybe my butcher
>does) I can get nice thick pork chops with a very nice perimeter ring of
>fat and some interior fat as well. I didn't consider the plight of
>USAians and their lean pork chops and for this I do apologise, not that
>it is my fault. Canadian beef is in a sorry state bred to be leaner and
>they say 'more healthy' but you can still find a decent pork chop up
>here.
>
>And what do you mean ?lean? and pork chop do not belong in the same
>sentence.

Nothing snipped.

Alan - I now live in Nanaimo [considering buying a Harley so that I
can fit in], and find that the local grocers/butchers produce
excellent meats. It is very easy to live on the 100 mile diet here.
[For our other readers - this means you buy within that radius of
where you live. No snap peas from China for us].
The Vendors will freely tell you precisely where your victuals were
grown and prepped.

Harry
who still buys the occasional piece of pork at Costco.

Harry Demidavicius > wrote in
:

> It is very easy to live on the 100 mile diet here.
>

That would mean eating emu, goose as well as pork beef and chicken for me
here as tuelon has a thriving emu and goose industry and it's not that far
from winterpeg.

--

The house of the burning beet-Alan

It'll be a sunny day in August, when the Moon will shine that night-
Elbonian Folklore

Denny Wheeler > wrote in
:

> I don't think Harry meant that one must eat every kind of food product
> from within 100 miles, rather 'all that one eats comes from within
> that radius.'
>

And why wouldn't I like to eat goose or emu? Pray Tell??
Will you allow me to eat the bison that's raised about 45 miles south of
me?

Actually I'm gonna eat it anyway but since it seems important to you that
you tell me what I should eat...I figured to let you get your say.

Wether or not to ignore your sage advice is my choice.

--

The house of the burning beet-Alan

It'll be a sunny day in August, when the Moon will shine that night-
Elbonian Folklore

On Aug 11, 5:01 am, JimnGin > wrote:
> I have 2 bone-in, center cut pork chops, each about 1&1/2" thick,
> brining over night. I am going to grill them tonight on my CharGriller
> using lump, after app 24 hours of brining. What is the best method to
> grill them- direct or indirect heat? How long, for either method, and
> until what internal temp? I'm thinking I should take them off at about
> 145F.
>
> Thanks for any suggestions.
>
> JimnGin

Thanks, everyone for your suggestions and help! I appreciate the help
that this group has always provided, and that I know I will continue
to be able to receive! As Ed suggested, the chops were very lean, bone-
in center cut. I brined them in a solution of 1/2 cup kosher salt per
a half gallon of water, w/ app 1/4 cup sugar, peppercorns, whole
allspice berries, bay leaves, rosemary, thyme, onion, and garlic. I
grilled them over direct medium-high to high heat until they hit an
internal temp of 145. They were indeed very juicy and flavorful, but
they were too salty. Next time, I will either use the same brine
recipe and cut the brining time in half, or I will cut the kosher salt
down to about 1/4 to 1/3 cup, in order to reduce the saltiness of the
end result. Thanks again, everyone! I certainly appreciate the
collective knowledge that is represented here!

JimnGin

On 15-Aug-2007, JimnGin > wrote:

> On Aug 11, 5:01 am, JimnGin > wrote:
> > I have 2 bone-in, center cut pork chops, each about 1&1/2" thick,
> > brining over night. I am going to grill them tonight on my CharGriller
> > using lump, after app 24 hours of brining. What is the best method to
> > grill them- direct or indirect heat? How long, for either method, and
> > until what internal temp? I'm thinking I should take them off at about
> > 145F.
> >
> > Thanks for any suggestions.
> >
> > JimnGin
>
> Thanks, everyone for your suggestions and help! I appreciate the help
> that this group has always provided, and that I know I will continue
> to be able to receive! As Ed suggested, the chops were very lean, bone-
> in center cut. I brined them in a solution of 1/2 cup kosher salt per
> a half gallon of water, w/ app 1/4 cup sugar, peppercorns, whole
> allspice berries, bay leaves, rosemary, thyme, onion, and garlic. I
> grilled them over direct medium-high to high heat until they hit an
> internal temp of 145. They were indeed very juicy and flavorful, but
> they were too salty. Next time, I will either use the same brine
> recipe and cut the brining time in half, or I will cut the kosher salt
> down to about 1/4 to 1/3 cup, in order to reduce the saltiness of the
> end result. Thanks again, everyone! I certainly appreciate the
> collective knowledge that is represented here!
>
> JimnGin

I can't help but wonder how brining improves an otherwise lean,
tender, juicy grilled porkchop. The taste of a porkchop with no more
enhancement then a little salt and pepper is uniquely delicious
all by itself. I suppose if you want it to taste like chicken or some
other product instead of pork, there might be some light in your
reasoning, but I don't understand how it can improve on the real
thing.
--
Brick(Save a tree, eat a Beaver)

On Aug 15, 7:08 pm, "Brick" > wrote:
> On 15-Aug-2007, JimnGin > wrote:


> I can't help but wonder how brining improves an otherwise lean,
> tender, juicy grilled porkchop. The taste of a porkchop with no more
> enhancement then a little salt and pepper is uniquely delicious
> all by itself. I suppose if you want it to taste like chicken or some
> other product instead of pork, there might be some light in your
> reasoning, but I don't understand how it can improve on the real
> thing.
> --
> Brick(Save a tree, eat a Beaver)

The whole reason for brining was merely to add moisture, and to
enhance, not alter the flavor. Believe me, in no way did the pork
chops taste like chicken! They tasted like; well- pork chops!

JimnGin

JimnGin wrote:
>
> I have 2 bone-in, center cut pork chops, each about 1&1/2" thick,
> brining over night. I am going to grill them tonight on my CharGriller
> using lump, after app 24 hours of brining. What is the best method to
> grill them- direct or indirect heat? How long, for either method, and
> until what internal temp? I'm thinking I should take them off at about
> 145F.
>
> Thanks for any suggestions.


I just had the most incredible grilled pork chops for dinner tonight. I
preheated the gas grill, went inside and sprinkled a little salt and pepper
on two 3/4" centre loin pork chops, took them out and slapped them down for
about 2 minutes on each side and then another r3-4 minutes. They were
wonderfully tender, juicy and delicious. There was no need to brine, or
dry rub or anything.

On 15-Aug-2007, Dave Smith > wrote:

> JimnGin wrote:
> >
> > I have 2 bone-in, center cut pork chops, each about 1&1/2" thick,
> > brining over night. I am going to grill them tonight on my CharGriller
> > using lump, after app 24 hours of brining. What is the best method to
> > grill them- direct or indirect heat? How long, for either method, and
> > until what internal temp? I'm thinking I should take them off at about
> > 145F.
> >
> > Thanks for any suggestions.
>
>
> I just had the most incredible grilled pork chops for dinner tonight. I
> preheated the gas grill, went inside and sprinkled a little salt and
> pepper
> on two 3/4" centre loin pork chops, took them out and slapped them down
> for
> about 2 minutes on each side and then another r3-4 minutes. They were
> wonderfully tender, juicy and delicious. There was no need to brine, or
> dry rub or anything.

That was my point too Dave. Unless you find some way to abuse pork
chops in the cooking process, they're already moist. I've screwed up my
share of chops in the cooking process, but it wasn't the chop's fault. I've
dried up a couple of nice boneless loins too, but brining wouldn't have
helped. They were simply overcooked. (Where I shop, most of the meat
is already pumped up to increase the 'sell' weight).

--
Brick(Save a tree, eat a Beaver)

Brick wrote:
>
>
>
> That was my point too Dave. Unless you find some way to abuse pork
> chops in the cooking process, they're already moist. I've screwed up my
> share of chops in the cooking process, but it wasn't the chop's fault. I've
> dried up a couple of nice boneless loins too, but brining wouldn't have
> helped. They were simply overcooked. (Where I shop, most of the meat
> is already pumped up to increase the 'sell' weight).

I buy most of my meat from a local butcher and it is always good quality.
It is interesting that a small place can sell much better meat than the
grocery stores, mot pump it up with water and crap and still make a
living. I never like NY strip steaks until I started buying them from him.
He also makes his own bacon. It is truly smoked bacon, as opposed to the
injected smoke flavouring used by the big time meat packers who se bacon
shrinks and leaves puddles of water, and it is just a little more than half
the price of the bacon in the grocery stores. Another local butcher buys
true smoked bacon and sells it for about 70% of the price of the grocery
store bacon.

On Tue, 14 Aug 2007 19:10:42 -0700, Denny Wheeler
> wrote:

>On Mon, 13 Aug 2007 22:56:32 GMT, hahabogus > wrote:
>
>>Harry Demidavicius > wrote in
m:
>>
>>> It is very easy to live on the 100 mile diet here.
>>>
>>
>>That would mean eating emu, goose as well as pork beef and chicken for me
>>here as tuelon has a thriving emu and goose industry and it's not that far
>>from winterpeg.
>
>I don't think Harry meant that one must eat every kind of food product
>from within 100 miles, rather 'all that one eats comes from within
>that radius.'
>
>I'm not sure how well the 100 mile diet will serve Harry come
>January--here in the Seattle area there are a lot of things not all
>that locally produced in winter, and our climate's milder than
>Nanaimo's.
>
>-denny-

Seattle and Nanaimo are almost in lockstep, temp wise, Denny. I've
been monitoring both on The Weather Network for some time.

We shall avoid snap beans from China etc.; buy hothouse produce; cheat
occasionally . . . . .

Harry

On Wed, 15 Aug 2007 17:46:06 -0700, Denny Wheeler
> wrote:

>On Wed, 15 Aug 2007 04:24:33 GMT, hahabogus > wrote:
>Excuse me for the other post, addressing you as Harry. Obviously
>you're the dude(ette?) with the funky nym. For some reason I managed
>to "see" your post as coming from Harry.
>
>(but what I said in the post about my meaning stands)
>
>-denny-

Thanks, Denny - I was about to point out that you were poking the
wrong ants' nest. ;o)

Harry

On Sat, 18 Aug 2007 09:50:48 -0700, Denny Wheeler
> wrote:

>On Sat, 18 Aug 2007 05:25:27 GMT, Harry Demidavicius >
>wrote:
>
>>Seattle and Nanaimo are almost in lockstep, temp wise, Denny. I've
>>been monitoring both on The Weather Network for some time.
>
>I was thinking more in terms of during the winter--have you looked at
>that? It's seemed to me that weather along the Georgia Strait area
>was a bit more unfriendly than ours, come the short-day months.
>(I could certainly have a false impression there, and would like to
>learn what's right, either way)
>
>-denny-

OK - based on my research before moving here; what I've learned since
moving here; and what the locals tell me [BTW they all lie like a
Turkish rug] - here's what I know.
Victoria , Nanaimo, Vancouver - Weathers are quite different from each
other. Nanaimo comes up best of that lot. Vancouver is Wettest but if
you factor in Abbotsford, they fall so far behind they think they are
leading. It adjoins Vancouver, but then you probably knew that.

Then you have to bring in Lee side and Windward side. Stanley Park,
portions of Victoria, Sooke etc got smeared in that big storm two
years ago. Nanaimo escaped with minimal inconvenience, because the
mountains protected it.

There are a couple of frost hits -7c being the worst in recent
history; but -1c happens several times but is not sustained. Last
'winter' there were 2 snow storms. The City issued Survivor Buttons,
eh. Most vegetation keeps green the year round. I have a huge Dogwood
in my yard and it drops its leaves, but the Maples and such don't
change.

There is a similarity in 'winter' where God constantly waters Her
plants without interruption for about 2 months. Lots of Locals use
that time to head to Phoenix, Florida, and other places starting with
'F'. We might do that over Christmas as the whole Famdamily [English
side], are going to Majorca. We bowed out on that one as I would have
ended up braining somebody by Day Two.

Main Difference between Seattle and Nanaimo is that you don't need a
tattoo of a Harley Logo on the back of your neck in Seattle in order
to 'fit in'. But the Local Chapter is calving and moving over to Port
Alberni, where it is believed that the transportation routes into The
US for BC Bud are easier. HTH.

Harry

Harry Demidavicius wrote:
>
> OK - based on my research before moving here; what I've learned since
> moving here; and what the locals tell me [BTW they all lie like a
> Turkish rug] - here's what I know.
<snipped>

ROF! Glad to read that you're settling in well, Harry.

--
Saara
http://skagitfoodshed.wordpress.com/

On Tue, 21 Aug 2007 02:20:24 GMT, Saara > wrote:

>Harry Demidavicius wrote:
>>
>> OK - based on my research before moving here; what I've learned since
>> moving here; and what the locals tell me [BTW they all lie like a
>> Turkish rug] - here's what I know.
><snipped>
>
>ROF! Glad to read that you're settling in well, Harry.


Thks, Saara ;0]

So you gonna look us up on your next swim?

We just saw off the most recent Company [Batch #5 !!]and La Chat made
her first appearance from under the bed.
The Weather is Marvelous - 20c and Sunny. Calgarians woke up to a
crisp Autumn Day [3c and Sunny - heading for 10c - Ouch!].

Harry
Who road tested his new Bradley Smoker. Did 2 salmon fillets and two
trout fillets. Very Happy, Happy! treated with kosher salt and a lot
of dill.

Harry Demidavicius wrote:
> On Tue, 21 Aug 2007 02:20:24 GMT, Saara > wrote:
>
>> Harry Demidavicius wrote:
>>> OK - based on my research before moving here; what I've learned since
>>> moving here; and what the locals tell me [BTW they all lie like a
>>> Turkish rug] - here's what I know.
>> <snipped>
>>
>> ROF! Glad to read that you're settling in well, Harry.
>
>
> Thks, Saara ;0]
>
> So you gonna look us up on your next swim?
>
> We just saw off the most recent Company [Batch #5 !!]and La Chat made
> her first appearance from under the bed.
> The Weather is Marvelous - 20c and Sunny. Calgarians woke up to a
> crisp Autumn Day [3c and Sunny - heading for 10c - Ouch!].
>
> Harry
> Who road tested his new Bradley Smoker. Did 2 salmon fillets and two
> trout fillets. Very Happy, Happy! treated with kosher salt and a lot
> of dill.

Absolutely! I've been lobbying for a trip to Malcolm Island for a couple
of years.

--
Saara
http://skagitfoodshed.wordpress.com/