Trifecta...chicken...pork...beef

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Today is a great day. I started with a brined skinless chicken. Next, I put on a few triple cut pork chops...last...my first chuck roast in ages.
 
Chick was v.good. Pork chops rocked. The chuck roast was a 10.30 desert.

Very pleased with the chuck-foiled at 160 and pulled at 200. Very moist and tasty.
 
Susan,

It's just a matter of not overcooking them. I have started removing my chops when their internal hits 140-145. They are moist and juicy with just a hint of pink, haven't had a dry one since. Even got the wifey converted from cooking them until they reached 285 degrees
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Bruce has got it right Susan. Try to do really thick ones and watch them very closely, they don't take very long. You can also brine them. Cook's Illustrated had an article about grilling thick pork chops, with a quickie half hour brine. Works really well. Maple and Apple are my woods of choice for these boys...(maple and apple seems to be my choice for evertything lately....)

Rob
 
Susan they answered as I do-brine and cook to 145-150.
You will need to turn the chops to cook evenly and have good color on each side.
These cooked at about 375-400.
 
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