Fat Pork Chops


 
ChuckO

ChuckO

TVWBB 1-Star Olympian
Never could BBQ good Pork Chops until Bob Correll schooled me. Coming up on 3 years since we lost Bob, miss ya Bob

Picked up this book for $10
“In the future there will be dinosaurs”

Can’t wait for this July
 

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We get the very thick/phat boneless pork chops from Costco all the time. 1.5 inches thick or more.

Quite inexpensive and grill up very nicely.

Same as with steak -- thicker is better.
 
JeffG said:
ChuckO
Bob was one of a kind.

Could you re -school what Bob taught you about fat pork chops....?
Thanks in advance....
Click to expand...
I was trying to find the thread, but maybe it was a phone call, or a DM that I may have deleted

His recommendations were:

Don't sear, just cook indirect
Marinade, don't rub. I marinade mine in the morning of the cook, I'd say for about 8 hours
Cook them indirect at around 300 to 325 (he mostly did that on a kettle, but I've had more success using my mini)
Pull them between 135 - 140 and loosely tent them 5, but no more than 10 minutes
He did his on a CI Food Grate, so he flipped his for grill marks, he said you can do that also with SS Food Grate, but don't bother if your Food Grate is Chrome Plated. I flipped mine even though this BBQ has CP grates, but my new Stealth Kettle has a SS Grate that I bought from Hunsaker

His advise was actually pretty simple, I've always like Fat Pork Chops, but was often frustrated by drying them out. My fat pork chops are nice and juicy even when I reheated the extra two chops in the air fryer the next day (yesterday) If doing that, my advise (not Bob's) is set the air fryer to 400 and pre-heat it, before putting the chops in for 8 to 10 minutes
 
ChuckO said:
I was trying to find the thread, but maybe it was a phone call, or a DM that I may have deleted

His recommendations were:

Don't sear, just cook indirect
Marinade, don't rub. I marinade mine in the morning of the cook, I'd say for about 8 hours
Cook them indirect at around 300 to 325 (he mostly did that on a kettle, but I've had more success using my mini)
Pull them between 135 - 140 and loosely tent them 5, but no more than 10 minutes
He did his on a CI Food Grate, so he flipped his for grill marks, he said you can do that also with SS Food Grate, but don't bother if your Food Grate is Chrome Plated. I flipped mine even though this BBQ has CP grates, but my new Stealth Kettle has a SS Grate that I bought from Hunsaker

His advise was actually pretty simple, I've always like Fat Pork Chops, but was often frustrated by drying them out. My fat pork chops are nice and juicy even when I reheated the extra two chops in the air fryer the next day (yesterday) If doing that, my advise (not Bob's) is set the air fryer to 400 and pre-heat it, before putting the chops in for 8 to 10 minutes
Click to expand...
Thanks ChuckO, nowI have to get some chops and marinade.
 
Yeah, I also got tired trying to master the hot seared pork chops so I started doing them on the WSK between 300-325. In fact I'm doing that at this very moment, but experimenting with country style pork ribs.

On the grill with baked sweet potatoes

PXL_20250313_220447868.jpg

Moved them to a hotel pan at 160 internal.

PXL_20250313_223010775.jpg

I'm attempting to pull them just before pulled pork so I will hopefully get fall apart tender slices. We'll see how it goes. Lol.

BTW, I've started using hotel pans instead of foil because I hate using so much foil. I use them for cool downs and even bake normal potatoes in them now. Using foil for the sweet potatoes because they were too big to have the lid on during cooking. Lol
 
Just did some nice (not super thick) chops for dinner. I had just pulled into the butchers parking lot and a friend that I’d expected tomorrow got through with his business trip a day early so I got an extra one and Brussels Sprouts and rice for sides, a lovely visit with a dear friend!
Mike, I have been using hotel pans for quite a while, same reason! I hate just pitching the stuff and now, the price will be crazy soon enough! Well, life goes on.
 
MikeLucky said:
Yeah, I also got tired trying to master the hot seared pork chops so I started doing them on the WSK between 300-325. In fact I'm doing that at this very moment, but experimenting with country style pork ribs.

On the grill with baked sweet potatoes

View attachment 108830

Moved them to a hotel pan at 160 internal.

View attachment 108831

I'm attempting to pull them just before pulled pork so I will hopefully get fall apart tender slices. We'll see how it goes. Lol.

BTW, I've started using hotel pans instead of foil because I hate using so much foil. I use them for cool downs and even bake normal potatoes in them now. Using foil for the sweet potatoes because they were too big to have the lid on during cooking. Lol
Click to expand...
Well that was a swing and a miss. Lol

So, I've been using lump charcoal and I'm still getting used to it. Both baskets burned out when the pork was about 165 internal. So, I had to fire up the Genesis and just do a finishing sear on them.

PXL_20250313_233818398.jpg

Slivered up okay....

PXL_20250313_235602580.jpg

But, wasn't tender at all. Tasted just like pulled pork but just wasn't tender. Not something I'll do again.
 
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