I have never had much luck with the foil pouch routine so I have purchased a 6 inch smoke tube. I have seen folks using foil pouches filled with wood chips to add smoke on a Weber Q. The two things I would like to change next time I make these is to add some smoke and use a different barbecue sauce. These chops were great but I am always looking at ways to improve recipes. I don’t think that it is important to rest the chops…I just didn’t want to burn my fingers!Īs expected, these grilled thick cut pork chops were incredibly juicy and delicious! They had the perfect combination of sweet and salty with just enough heat to grab your attention.įor an alternative way of cooking thick chops check out this recipe for smoked pork chops on a pellet grill. The total cook time was just under 20 minutes. ![]() Once the pork chops reached 145F I removed them from the grill and let them rest for about five minutes before slicing. I thought these pork chops looked amazing! I coated the chops with some Sweet Baby Ray’s Hot and Spicy barbecue sauce, flipped them over and let them finish cooking. Now that the chops were flipped I let them cook for 10 more minutes.Īfter 14 minutes of total grilling time the chops had an internal temperature of 130F which was getting close to the target temperature of 145F. Next time I will grill for 3 minutes, turn and grill another 3 minutes. The marks I got after four minutes were okay but not great. I was trying to get some pretty cross hatched grill marks. I grilled the chops for two minutes and then turned them 90 degrees and grilled for another two minutes. I kept the grill on High for the full cook. I put these chops onto the Weber Q1200 which had been preheating on High for 20 minutes. The mayo adds another layer of flavor and helps create nice grill marks. If you need a rub recipe for your pork chops then try this one.Īfter the rub had soaked into the chops for about 15 minutes I slathered both sides of the chops with mayonnaise. You don’t need to use much salt for seasoning since these chops have already soaked in a salty marinade/brine. I seasoned the pork chops with a light dusting of Slap ya Momma which is basically a kicked up salt and pepper blend. Use the brine recipe below and let the chops brine in the refrigerator for at least 4 hours. This is the key to making sure the chops do not turn out dry. ![]() If your chops are not brined by the producer then you will need to brine them yourself. While there are cons to using pork that has been pumped with salt and phosphates one thing that it guarantees is that these were going to be juicy as heck when they came off the grill. These chops, from the Good & Gather brand, had already been marinated/pumped with salt, phosphates and pork stock. Since we are doing the whole quarantine thing these were bought and delivered by a fine young lady. I started with two bone-in thick cut pork chops that I got from Target. The Weber Q1200 is spectacular little grill and I have had a blast playing with it! Here is a simple but amazing recipe for grilling thick cut pork chops on a Weber Q1200 gas grill.
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