BIG Ol' PIG ChoPs

[Jim Lampe]

got a head start with Crash Hot Potatoes...

and with the 22" Green OTG with the Craycort grates ready to go...

...got these rascals seasoned up. 1½" thick porker pig chops!

That's Kyle Style Rub from The Slabs on those pig chops (thank you Rolf!)... Great Stuff!!
three minutes, then turn 90º... three more minutes, then indirect for 3 minutes.
repeat that process for the other side. Check the internal temp and adjust your grill time.
I look for a 140ºF temp. 18 to 20 minutes total and they're done. Foil tent rest for 10 more minutes.
Got that? : p

during these 3 minute intervals, your choice of libation can/should be consumed & enjoyed...
in fact, it is recommended...

after all those three minute excursions, the excitement does finally set in...

these chops were juicy, tender, flavourful and quite delicious! Broc & Crash Hots were very good too!

Thanks for pullin' up a seat, next time, grab a fork'n let's eet!

 

[Leo Rousseau]

That looks really good... I've never seen potatoes like that, they look good... Did you brine the pork?

 

[Regina S]

Perfect Jim! Yes good question did you brine the chops?

 

[Tony R]

I like when you do the monster chops!

 

[Dave Braxmaier]

That's looking pretty good ...........

 

[NeilH]

Yes suhhh!!

 

[RogerS]

Nice chops

 

[Rodolfo Pico]

Wow very nice!

 

[John Solak]

I always love your thick pork chop posts and as usual this one doesn't disappoint!!!

 

[Jim Lampe]

Thank you

Did you brine the pork?

not really a brine...

Yes good question did you brine the chops?

...more a marinade. I used this:

Disclaimer: I do not buy from the above supplier... I buy direct from my local grocer
I have no affiliation with the above supplier, I only used their video to show the product.
Thank you.

 

[Leo Rousseau]

Oh cool.. I have a couple bottles of that... I really penetrates the meat really well, and fast too... t almost cooks the meat itself with all the acids in it... Have a good night...

 

[Mike Coffman]

Delicious looking chops and sides Jim!

 

[Wolgast]

Huge chops! Just the way i like em! And needless to say...Cooked to PERFECTION!

 

[Matt Gard]

Awesome chips Jim. My wife likes the thin pork chops so I don't get the big thick chops like that very often. Guess I can live vicariously through you.

 

[Bill Schultz]

That is a big Ol Hunk of good eats Jim.

Mind my asking how you set up for your crash potato's, do you cook them up and then smash them down and then back on the grill? They look delicious.

 

[Jim Lampe]

Thanks folks!

Mind my asking how you set up for your crash potato's, do you cook them up and then smash them down and then back on the grill? They look delicious.

Bill, I boil the potatoes until a toothpick can easily be inserted.
Then remove from the water into an oiled Pyrex 9x9. Gently mash down the potato one by one to break the skin and expose the 'meat'.
Douse with EVOO, season, then on the grill (indirect) or oven at 400ºF until crisp/brown. I used the oven.
They're GGGGreat!

 

[Paul Kastner]

I know I keep saying this but you are the chop master.

 

[Tim McCann]

Awesome plate, Jim!

 

[Rolf Jacobsen]

Wonderful looking plate Mr. Lampe. You sir are the Prince of Pork! Be sure to save some of that rub for ribs and a butt.

 

[Bill Schultz]

Thanks for the tip Jim.