Pork Chops for Dinner Tonight


 
B

Bryan S

TVWBB Olympian
Been posting about my love for grilling/smoking some quick cook items on the lower cooking grate with no water pan, but a good hot fire below. So tonight I made some nice thick pork chops that I cut myself when I bought a whole bone in pork loin right before Christmas for cheap. I had some charcoal leftover from the Tri Tip cook the other day and had about 3/4 chimney left from last Sudays brisket cook that got wet when the storms rolled in at the end of that cook and dumped over an inch of rain, filling up the charcoal bowl. It's been drying in the sun all week. I'm not wasting any of my Humphrey's.
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So I fired up a 1/2 chimney of the dried lump on the side burner, and there was a full chimney or more of lump in the charcoal bowl, and one small piece of hickory split in to 3 small pieces. I gave the chops a nice dusting of Susie Q's and had sliced a Candy onion in to 4th's. I put everything on at the same time and set the timer for 15 min. Flipped everything at the same time, and with the lid off got the coals really hot below as always. Figured about another 6-8 min and set the timer for 6. When it went off I put in a thermo and the chops read 142º so off they came along with the O's. Chops came out perfect. Very moist, tender, nice char, and flavor. This is one of the few times you will see a side on my best paper plates.
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I wanted to take a pic of the chop sliced, but hands were all greasy and couldn't/wouldn't stop to get up and wash hands take pic and have cold food. Sorry
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Here's a link to the pics.
 
in your opinion how does lower grate, no water, high heat cooks like this compare to regular grill high heat, and why? Or does it just depend on what your cooking? thank you and I ask cause that chop has great/perfect color and looks not a second past or to soon of "just right" nice work amigo. thanks for explaining ahead of time.
 
Originally posted by Dan H.:
in your opinion how does lower grate, no water, high heat cooks like this compare to regular grill high heat, and why? Or does it just depend on what your cooking? thank you and I ask cause that chop has great/perfect color and looks not a second past or to soon of "just right" nice work amigo.
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Dan, Thanks. I like this way when I want a little (key word) smoke flavor. I find I don't get any smoke flavor, or not enough if doing them on the grills, SJP or Master Touch because the cook is too quick. This lower grate, no water pan, and alot of hot coals and small pieces of wood (about the thickness of a pack of matches) gives me the best of both worlds. It buys time to get some smoke on the meat, but yet it's still grilling items you don't want to or can't do low and slow. Also there's no need to break down the WSM and sear at the end either, you get great char with this method. One thing to remember is the time is usually about double in the beging because of the WSM not being fully hot. You could let it sit and come up to temp before putting the meat on, I don't though. I dump the lit, add the wood, an just put on the mid section with the grate already inplace. All vents wide open (no lid yet) and leave it sit for 5 min. Put on the grub and put the lid on. Try it some time and see what you think.
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Bryan, great pics, as always.

I have a 5 lb flat going, as well as a fattie, and two ears of corn still in the husk. I usually grill my corn, but figured I might as well use the heat I'm paying for. I also bought an eggplant last night at the store, and am tempted to toss those on as well.

Hope everyone is enjoying their weekend.


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Originally posted by Tom Chips:
I usually grill my corn, but figured I might as well use the heat I'm paying for. I also bought an eggplant last night at the store, and am tempted to toss those on as well.
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Tom, Yeah I wanted to get up to the Amish farm and get some corn, but didn't make it there. I'm thinking that I could prob get decent results with COTC using this method of grilling/smoking. I'll try it next week to see how it turns out. I normally grill mine also.
 
I just finished eating the two ears of corn about an hour ago. It was ok, but not great. A good bit of the corns sweetness is lost, and the kernels shrivel up towards the end. But then again, I probably left them on too long. They were on for over an hour, closer to two.



I bet the prices there a a great deal better, if not, at least the quality.



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Nice work Bryan! Not a whole lot better than a moist BONE IN chop! My wife buys the boneless ones and I hate them, bone in is the only way to go!
 
Nice looking chops! I just bought a whole pig. I won't be cutting it up myself, but I did ask for thick chops. I hope they look half as good as yours.
 
Great looking nice thick chops - I just love them. I use my WSM a lot to grill chicken this way. I like the distance from the fire for control and the slower cooking, as well as the flavor from the burning drippings and any added wood.
 
bryan
have you ever tried your roadside chicken this way? the added distance from the fire might help with the flareups from sloshing on the marinade
 
Hey Tim - not sure about Bryan, but I do his roadside recipe this way more times than on the kettle. For the reasons you mention.
 
Originally posted by Tim C:
bryan
have you ever tried your roadside chicken this way? the added distance from the fire might help with the flareups from sloshing on the marinade
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Oh yes Tim, works great. Takes a little longer to cook than direct over the grill, but does work well for those flare ups.
 
gonna try roadside on the 22 this weekend. just got my 1st order from texas bbq today. i almost ate the box it came in. wifes already got dinner goin for tonight but man i gotta cook something
 
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