Rotisserie Pork Chops


 

Robert-R

TVWBB Diamond Member
Brined in bourbon with a whiskey/mustard glaze.

Spun at 400* over Weber briquettes and a big chunk of apple.
Pulled with an internal temp of 138*.

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While the chops were resting, grilled a couple of Granny Smiths.

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Tossed the apples with some reserved glaze. Time To Eat!

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That looks super good Robert, wish I could get boneless pork loin chops to come like that instead I get tasteless dry chops even if I pull them at 130.
 
That looks super good Robert, wish I could get boneless pork loin chops to come like that instead I get tasteless dry chops even if I pull them at 130.

Thanks, Rich! I think brining helps a lot and also rotisserie.
 
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Thanks, Rich! I think brining helps a lot and also rotisserie.

I agree with the brining but unfortunately I'm on a very salt restricted diet so that part is out of the question. Although I might try the roti as the self basting may help.
 
I agree with you Rich, I’m not on a restricted diet but, I do try to be “reasonable” with my salt intake.
I need to find the right way to spin the chops well, the right piece of equipment.
 

 

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