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Started By
Message
I've been taAsked to cook 30 2" thick pork chops
Posted on 7/30/15 at 8:13 pm
Posted on 7/30/15 at 8:13 pm
Grilling them on a big pit.
What's best recipe and time/temp to cook.
Thanks
I have couple big bags charcoal and plenty pecan.
What's best recipe and time/temp to cook.
Thanks
I have couple big bags charcoal and plenty pecan.
9
Posted on 7/30/15 at 8:14 pm to Makinbacon
I'd seriously consider reverse searing them. Not kidding.
Find a good marinade and soak them the night before. Pop in the oven the next morning.
Grill when you're ready to serve. They'll be moist, and be ready exactly when you've got everything else in place. You'll also use less charcoal.
Find a good marinade and soak them the night before. Pop in the oven the next morning.
Grill when you're ready to serve. They'll be moist, and be ready exactly when you've got everything else in place. You'll also use less charcoal.
This post was edited on 7/30/15 at 8:17 pm
Posted on 7/30/15 at 8:20 pm to Makinbacon
Marinade 2-3 days in teriyaki and minced garlic. Grill on a hot charcoal pit turning every 4-5 minutes until done. Great smoky flavor.
eta: 2" chops are huge. If you haven't done these before, cooking 30 isn't going to make it easier. Getthenet has a good idea with starting in the oven.
I know there have been some sous vide naysayers here lately, but the icechest method with 140-150F water for a coupe hours might work well also.
eta: 2" chops are huge. If you haven't done these before, cooking 30 isn't going to make it easier. Getthenet has a good idea with starting in the oven.
I know there have been some sous vide naysayers here lately, but the icechest method with 140-150F water for a coupe hours might work well also.
This post was edited on 7/30/15 at 8:29 pm
Posted on 7/30/15 at 9:03 pm to BRgetthenet
quote:
Find a good marinade and soak them the night before. Pop in the oven the next morning. Grill when you're ready to serve. They'll be moist, and be ready exactly when you've got everything else in place. You'll also use less charcoal.
Yep, get the grill hot hot
Posted on 7/30/15 at 9:06 pm to Makinbacon
Reverse sear, fo´sho´.
Mince the hell out of some garlic, add fresh thyme or rosemary, let them sit a day....
Mince the hell out of some garlic, add fresh thyme or rosemary, let them sit a day....
Posted on 7/30/15 at 9:07 pm to BRgetthenet
Reverse sear is actually a great idea in this situation because you have much more control on the heat. That's the biggest challenge and keeping those chops from drying out.
Posted on 7/30/15 at 9:39 pm to Makinbacon
I would brine in this situation if you have enough time.
Also, if you can control the temp in the pit, the reverse seer method could be he way to go.
Also, if you can control the temp in the pit, the reverse seer method could be he way to go.
Posted on 7/30/15 at 9:41 pm to eyepooted
I don't think yall understand how much space 30 , 35 to be exact 2" center cut pork chops takes up.
Fwiw I'm huge fan of rev searing, just not an option with this much meat.
Fwiw I'm huge fan of rev searing, just not an option with this much meat.
Posted on 7/30/15 at 9:50 pm to Makinbacon
Two words - immersion circulator. Season, before and after, then sear the outside over a hot fire. As good as sous vide is for beef steak, it is fool proof for thick pork chops.
Posted on 7/30/15 at 9:56 pm to Makinbacon
Get a few buddies to help you out and reverse seat is definitely an option here. Might need one or two to bring an extra grill over if you want the guests to be served right after the chips come off
Posted on 7/30/15 at 10:19 pm to Makinbacon
quote:
I don't think yall understand how much space 30 , 35 to be exact 2" center cut pork chops takes up.
Fwiw I'm huge fan of rev searing, just not an option with this much meat.
Um, okay. Yes, you are correct that it will take up a lot of space, but it's going to take up just as much space doing it strictly on the grill. And the chops will be occupying the grill space longer. Once they've gone through the oven, they are only going to occupy grill real estate for a short amount of time, thereby enabling you to finish them more quickly. You're going to be working in stages anyway, so I'm not understanding your objection.
Posted on 7/30/15 at 10:37 pm to Matisyeezy
Pit is huge.
Could cook 100 at a time on it if needed.
Not concerned about grill space.
Oven space and time is a concern. That's the objection.
Could cook 100 at a time on it if needed.
Not concerned about grill space.
Oven space and time is a concern. That's the objection.
Posted on 7/30/15 at 10:39 pm to Makinbacon
Ah. Okay. Well then grill the shite out of them. Carry on 
Posted on 7/30/15 at 10:50 pm to Makinbacon
Soak overnight in sweet chili sauce and garlic, drop on extremely hot grill and sear both sides ASAP, cook till done. Turn frequently as they are very thick to get even cooking without drying.
Should not take more than just a 10-15 min if your grill is that large and you can get it hot enough.
Whatever you do, do not try to slow cook them.
IMHO them bad boys are about twice as thick as I like for grilling chops. Folks are scared of pork and it is hard to get the center done without drying them out on the grill. A good initial sear is your friend for this.
Should not take more than just a 10-15 min if your grill is that large and you can get it hot enough.
Whatever you do, do not try to slow cook them.
IMHO them bad boys are about twice as thick as I like for grilling chops. Folks are scared of pork and it is hard to get the center done without drying them out on the grill. A good initial sear is your friend for this.
Posted on 7/30/15 at 11:20 pm to Makinbacon
I always wonder how people with little to no cooking experience get tasked with stuff like this.
Fwiw...I'd probably get a good, high quality spice rub on them, let em hang out for an hour or two, and cook them over medium high heat (what's that, like 375) til they're done...depending on the heat, fourteen minutes or so. I guess.
Fwiw...I'd probably get a good, high quality spice rub on them, let em hang out for an hour or two, and cook them over medium high heat (what's that, like 375) til they're done...depending on the heat, fourteen minutes or so. I guess.
Posted on 7/31/15 at 7:41 am to DanglingFury
quote:
I always wonder how people with little to no cooking experience get tasked with stuff like this.
This, and why in the hell would someone want/request/buy freaking 2" thick pork chops. The screen on my Galaxy S3 is 4 1/8 inches tall. Grilling a pork chop as thick as half the height of this screen is stupid.
My advice to the OP is enjoy sweating your butt off for what will probably be shitty food. Could be undercooked, could be overcooked, could be cooked just right and still be very dry. You are being set up for failure - good luck.
Posted on 7/31/15 at 7:45 am to BigPapiDoesItAgain
quote:
Two words - immersion circulator. Season, before and after, then sear the outside over a hot fire. As good as sous vide is for beef steak, it is fool proof for thick pork chops.
Posted on 7/31/15 at 7:48 am to Makinbacon
Rub them the night before. Grill over med to med high heat. Grub.
Posted on 7/31/15 at 8:01 am to Tiger Ree
I was in charge of cooking for 13 years at our tailgate.
I do the cooking at home.
I have as much or more exp cooking as anyone on this board.
With that said I've never cooked 2" chops much less 35 of them.
The guy that has done this past 15 years has cancer and can't do it.
I assure you they are fricking fabulous. Always have been. At least the past 5-6 years I've been involved.
I do the cooking at home.
I have as much or more exp cooking as anyone on this board.
With that said I've never cooked 2" chops much less 35 of them.
The guy that has done this past 15 years has cancer and can't do it.
I assure you they are fricking fabulous. Always have been. At least the past 5-6 years I've been involved.
Posted on 7/31/15 at 8:17 am to Makinbacon
If grill space is no obstacle, then I would use offset cooking and the reverse sear method. Cook the chops on the grill using indirect heat to impart a smoky flavor. Cook the pork chops to around 125F, and then let them rest for about 10 minutes. The internal temp should rise to around 140F. While the chops rest get your charcoals as hot as you can for the searing process. It takes about 2 minutes per side for the searing over direct heat. The pork chops can be served immediately upon removal from the grill.
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