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Started By
Message
re: I've been taAsked to cook 30 2" thick pork chops
Posted on 7/31/15 at 8:26 am to Makinbacon
Posted on 7/31/15 at 8:26 am to Makinbacon
quote:
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.
I assure you they are fricking fabulous. Always have been. At least the past 5-6 years I've been involved.
For someone asking for help/advice you sure do come off as having a serious attitude.
My final advice is: since you have been involved for that long and they are "fricking fabulous" then do what Matisyeezy suggested and carry your arse on !!!
1
Posted on 7/31/15 at 8:28 am to Tiger Ree
quote:
This, and why in the hell would someone want/request/buy freaking 2" thick pork chops.
Cause big fat grilled pork chops are awesome. I would brine them, build a big fire in the bigass pit with plenty of that pecan, cook them to 155 deg, eat and call it good.
Posted on 7/31/15 at 8:31 am to Tiger Ree
Not at all.
How about you take your own advice.
Obv you have no idea how to cook them either but presumed they would taste like crap and I would be miserable doing it.
Find the closest mirror and gaZe into it.
How about you take your own advice.
Obv you have no idea how to cook them either but presumed they would taste like crap and I would be miserable doing it.
Find the closest mirror and gaZe into it.
Posted on 7/31/15 at 8:31 am to LSUballs
quote:
LSUballs
Gets it.
Posted on 7/31/15 at 8:38 am to Makinbacon
put them in the bath tub and sous vide at 128.627 degrees for 4 hours.
Don't bother with the grill at all because that would be a waste of time and charcoal.
the group will love those medium rare pork chops
Don't bother with the grill at all because that would be a waste of time and charcoal.
the group will love those medium rare pork chops
Posted on 7/31/15 at 8:49 am to Dooshay
Still waiting on your sous vide thread.
Posted on 7/31/15 at 8:52 am to TigerHam85
It's been going for 240 hours, not done yet, will post pics when done.
Posted on 7/31/15 at 8:55 am to Dooshay
Are you done running the sous vide joke into the ground yet?
Posted on 7/31/15 at 9:08 am to LNCHBOX
this guy explicitly states he'll be grilling 30 pork chops and two people suggested sous vide.
Clearly, I'm not the one joking here.
Clearly, I'm not the one joking here.
Posted on 7/31/15 at 9:24 am to LSUballs
quote:I wouldn't go over 150 and would try to get them off at 145 to keep from drying out. Chops go from done to dry pretty fast. Getting that many of them right on a big pit will be challenging.
cook them to 155 deg
Posted on 7/31/15 at 9:33 am to Poodlebrain
quote:
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.
Posted on 7/31/15 at 9:38 am to WDE24
I like to put a little bur-b-q sauce on mine and let it caramelize so they aren't too dry.
Posted on 7/31/15 at 9:40 am to Makinbacon
quote:
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.
So... your friend with cancer can't give you advice? Is his cancer that bad?
Posted on 7/31/15 at 10:10 am to Hulkklogan
Yes He is.
In the hospital.
In the hospital.
Posted on 7/31/15 at 10:22 am to Makinbacon
I think if you season them, get them on the grill and get some of that pecan smoke flavor in them, you won't need a "recipe". The smoke and grill flavors will take care of the taste. The real challenge is even cooking of so many at one time. I'd probably start pulling no later than 145 degrees. Maybe 140. The temp will rise while you rest them and should end up about medium.
You could fix the fire on one side of the pit since it's so large and get a sear on them, then move them to the other side for some smoke and to finish.
I've cooked 2 inch chops, but not that many as once.
You could fix the fire on one side of the pit since it's so large and get a sear on them, then move them to the other side for some smoke and to finish.
I've cooked 2 inch chops, but not that many as once.
Posted on 7/31/15 at 10:26 am to Gris Gris
quote:
I'd probably start pulling no later than 145 degrees. Maybe 140. The temp will rise while you rest them and should end up about medium.
Tru dat. Temp will probably rise about 10 deg after you pull them. I've found a lot of people are unnecessarily squeamish about under cooked pork though. I would shoot for a final temp in the 150's.
Posted on 7/31/15 at 10:42 am to Tiger Ree
quote:
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.
yea, even for an average experience griller on his home grill doing a handful, this could be a challenge. Someone doing 35 for the first time on a massive pit is a sign that somebody wants you to look bad!
This post was edited on 7/31/15 at 10:43 am
Posted on 7/31/15 at 10:57 am to Dooshay
quote:
this guy explicitly states he'll be grilling 30 pork chops and two people suggested sous vide.
You realize that you would be grilling them with the methods of sous vide that were discussed?
And pork chops are the perfect meat for immersion cooking because drying them out is extremely easy even if you cook them to perfection.
Posted on 7/31/15 at 11:06 am to Makinbacon
quote:
Grilling them on a big pit.
Can you describe the pit?
Is it an open pit like this?
Or is it closed like this 500 gal pit?
Posted on 7/31/15 at 11:45 am to LSUballs
quote:
I've found a lot of people are unnecessarily squeamish about under cooked pork though. I would shoot for a final temp in the 150's.
True, but dry is dry. You can throw someone's "underdone" pork back on the pit for a bit if necessary. Nothing you can do once it's dry, though. If you smoke it after the sear, hopefully, dry can be avoided over indirect heat. Tricky with so many thick chops. I'd certainly try to keep them under 160 after the rest and the rise.
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