Hey Grill Bad Asses, Quick ? For You.

[Lue]

Pork chops.....how do you guys grill them up and keep them from drying out? Yesterday I pulled out some nice thick pork chops and tried to grill them out. I cooked them for about 20-25 minutes per side in low and indirect heat. They had a nice brown color and looked just about perfect. However, they were a little dry. What do you guys do to keep them from drying out?

 

[Lavey5150]

20-25 minutes per side? is way too long, 12-15 per side should suffice low-med heat in the BBQ, I like to butterfly mine and stuff them with sauteed garlic,shrooms,onion,serrano pepper, etc- and add a bit of alfredo at times....:thumbsup

 

[460]

Stick them in a frying pan and scier(sp) each side. Real hot pan for a minute or 2 each side

 

[Retired Member]

Key to bbqing pork chops is searing them. Turn the que on high, let it get HOT, put the chops on (still high heat) for 2 minutes, then flip and another 2 minutes. Then turn the heat to low/med and open the hood and let the grill cool a bit then close. Next, cook till you like.

 

[Havexico]

Pork chops.....how do you guys grill them up and keep them from drying out? Yesterday I pulled out some nice thick pork chops and tried to grill them out. I cooked them for about 20-25 minutes per side in low and indirect heat. They had a nice brown color and looked just about perfect. However, they were a little dry. What do you guys do to keep them from drying out?

I usually cook them in a covered skillet and use Worcestershire sauce, Brown sugar and to glaze them... yummay

 

[H8Monday]

Sear them first.

Put them on the grill, grill them 30 seconds each side. That helps hold the juices in.

After you sear them, let them cook your usual time.

I like to grill mine with lemon pepper only.

 

[Cole Trickle]

Like mentioned above I like to throw mine (hit them with kosher salt and fresh cracked black pepper) on the stove in a olive oil filled frying pan. Sear each side on high until brown/crispy and then I take the whole pan and put it in the oven at 350 for about 15-20 minutes.

Crispy on the outside and tender/juicy on the inside.

I team this up with potatoes.

I take red potatoes and cut them into wedges. Line a cookie sheet with foil and hit the taters with salt and pepper (see above) and drizzel with olive oil. I then sprinkle rosemary on the potatoes and bake at 350 until tender/crispy.

 

[OGShocker]

I serve them rare! They are JUICY!!!

 

[460]

Sun bitch just made me want chops tonite for dinner

 

[mrs. bordsmnj]

20-25 minutes per side? is way too long, 12-15 per side should suffice low-med heat in the BBQ, I like to butterfly mine and stuff them with sauteed garlic,shrooms,onion,serrano pepper, etc- and add a bit of alfredo at times....:thumbsup

Oh dang, that sounds good!

 

[Ihaveaboat]

I tend to marinate most things I cook so they don't get dried out or I follow some of the other suggestions.

I love pork chops with sauerkraut. Good stuff!

 

[Mr. C]

Okay now I'm hungry also.

 

[Ihaveaboat]

I knew I was missing something. Pork chops, sauerkraut, and applesauce! So good!

 

[ROC]

If ya want good moist chops you gotta brine em. Watch the temps of the grill and the internal temp of the chop. Each grill cooks differently, so figure yours out. Where's the hot spots? How does a breeze affect it? etc.

Use apple juice, kosher salt, peppercorns, brown sugar, onion and garlic. Add them all into a pot and simmer it till the sugar disolves. Cool it off so it doesn't cook the pork. Put the chops inthe brine and refridgerate for a few hours. 4-6 hours is usually good, depending on how thick the chops are.

Pull the chops and dry em off.

Then, over high heat, grill chops on both sides for a few minutes. You might wanna oil the sides first. WHen you get good grill marks, turn one side of the Q off and put the chops on the cool side. Baste with whatever suits ya, asian glaze, BBQ, honey mustard glaze, whatever. Cook this way iuntil you get 150 degrees internal temp. If ya ain't got one, you need to buy a 10 dollar thermometer.

Have fun

 

[Lue]

Thanks fellas. One thing I should have mentioned is that this is done a charcoal grill. I just needed to get these dialed in and be able to cook them on camping trips etc. :thumbsup

 

[ROC]

One thing I should have mentioned is that this is done a charcoal grill. . :thumbsup

Even better.

 

[Lue]

Even better.

:thumbsup

 

[lebel409]

Depends on the grill...

A Weber controls the heat by coal placement and air openings.

Our grill had air openings and the coal box moves to give either direct heat (searing) or indirect (slower cooking).

Some like the Komodo only have indirect heat...so you may want to sear in a pan first.

Lemon is good, but it starts precooking the meat.

Have you meat at room temperture...if the internal temp is cold then it takes longer to cook and is less even...more chance of drying out.

 

[Chico&Zeus]

Sear them bastards, I get one side of the grill to about 500 and the other side at 350, sear them for a minute each side at 500 degrees, then over to the 350 side for about 12 minutes, flip em' often - every 2 minutes. I turn off the 500 degree side after searing them to keep the grill temps down. This is for thicker boneless chops, if you get the thin ones, temps and time might change.

 

[screaming pete]

lue just get a maranated pork loin and cook it whole cut and serve. they are eaiser and can get them at costco maranated....chops are harder then they appeir. roc has the best take so far

 

[rivergames]

I eat them just like i eat my beef, "still MOO'ing". Since its pork then it would be "still SQUEEL'ing"

 

[Tamalewagon]

Still haven't figured this one out yet eh porkchop???

 

[Lue]

Still haven't figured this one out yet eh porkchop???

You really want the grilling beat down/lynch mobbing/ass kicking/beer wench made of/dog wouldn't even eat it results you had at the last grill off making it over onto this forum Twagatha? :hmm :skull

.....No I think I know where I went wrong with the pork chops. Stoney is the man, I'll go his route for grilling them the next time. :thumbsup

 

[Tamalewagon]

You really want the grilling beat down/lynch mobbing/ass kicking/beer wench made of/dog wouldn't even eat it results you had at the last grill off making it over onto this forum Twagatha? :hmm :skull

.....No I think I know where I went wrong with the pork chops. Stoney is the man, I'll go his route for grilling them the next time. :thumbsup

Why yes...yes I do Lueita. Again...I'll take a case of Bohemia. :skull

 

[Lue]

Why yes...yes I do Lueita. Again...I'll take a case of Bohemia. :skull

Well, I know I'm not losing that case of Bohemia to you in the next grill off. However I will be a sport and bring a six pack to you as a consolation prize....much the way I did the last time YOU GOT YOUR ASS KICKED. :loser: :skull


BTW, Make sure my Carta Blancas are cold and keep a bottle cap opener handy, they're not twist offs. :thumbsup

 

[oldbuck40]

Pork chops.....how do you guys grill them up and keep them from drying out? Yesterday I pulled out some nice thick pork chops and tried to grill them out. I cooked them for about 20-25 minutes per side in low and indirect heat. They had a nice brown color and looked just about perfect. However, they were a little dry. What do you guys do to keep them from drying out?

Well Lue first thing you need to do is put down the cold beer and pay attention to the chops! you can cook chops on charcoal/wood or whatever and still keep em moist. if you can cook a rare to a medium steak you can do chops! treat it the same way and dont walk away from the grill. if in doubt slice one open! if its just barely pink,,yank them off onto a cool plate/pan and leave them uncovered so they will stop cooking on the inside!

Now you can resume the Beer drinking!

 

[460]

And one more thing, FOIL PAPER dosnt help either. Get rid of it and you shouldnt have an issue

 

[Tamalewagon]

And one more thing, FOIL PAPER dosnt help either. Get rid of it and you shouldnt have an issue

He only uses that in his hair.

 

[460]

He only uses that in his hair.

LMAO