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re: I've been taAsked to cook 30 2" thick pork chops
Posted on 7/31/15 at 12:11 pm to KosmoCramer
Posted on 7/31/15 at 12:11 pm to KosmoCramer
You are complicating something that doesn't need to be complicated.
This guy has been grilling at tailgates for 13 years, he can handle it unlike you BGE grill newbs that can't seem to figure it out you need to put everything in plastic underwater to cook it because not everything needs to be cooked at 800 degrees.
Fire up the pit and get an even heat, put those bad boys on there and flip them occasionally. Tap with the spatula to figure out when they're done. Put a little sweet baby ray's on there before you pull them off. When you think you're good, cut one open to see. Eat that one. Serve up the rest.
If someone bitches about them being dry, punch them in the dick and defriend them on Facebook.
eta: and don't serve them medium. wtf guys.
This guy has been grilling at tailgates for 13 years, he can handle it unlike you BGE grill newbs that can't seem to figure it out you need to put everything in plastic underwater to cook it because not everything needs to be cooked at 800 degrees.
Fire up the pit and get an even heat, put those bad boys on there and flip them occasionally. Tap with the spatula to figure out when they're done. Put a little sweet baby ray's on there before you pull them off. When you think you're good, cut one open to see. Eat that one. Serve up the rest.
If someone bitches about them being dry, punch them in the dick and defriend them on Facebook.
eta: and don't serve them medium. wtf guys.
This post was edited on 7/31/15 at 12:12 pm
3
Posted on 7/31/15 at 12:13 pm to Dooshay
quote:
If someone bitches about them being dry, punch them in the dick and defriend them on Facebook.
frick yeah
Posted on 7/31/15 at 12:54 pm to Dooshay
quote:
This guy has been grilling at tailgates for 13 years,
Honestly that doesn't mean he won't dry out the meat while cooking 30 2" chops. Lots of meat (especially pork) I have eaten at tailgates is dried out, over sauced junk.
quote:
Fire up the pit and get an even heat, put those bad boys on there and flip them occasionally. Tap with the spatula to figure out when they're done....If someone bitches about them being dry, punch them in the dick and defriend them on Facebook.
That's a great way to end up dickpunching friends and family. Or he could use two zones and a thermapen to get consistently good results.
Posted on 7/31/15 at 1:13 pm to NOFOX
quote:
Lots of meat (especially pork) I have eaten at tailgates is dried out, over sauced junk.
sounds like you are a fun guest
Posted on 7/31/15 at 1:16 pm to Dooshay
Pork is low fat these days and really easy to dry out. It's not your father's pork.
Even slightly overcooked pork tastes like shoe leather. I doubt he goes around telling people that cooked his pork that it tastes like dried out oversauced junk.
Even slightly overcooked pork tastes like shoe leather. I doubt he goes around telling people that cooked his pork that it tastes like dried out oversauced junk.
Posted on 7/31/15 at 1:23 pm to Dooshay
Trying way too hard.
Posted on 7/31/15 at 4:53 pm to LNCHBOX
If time allows it, I would go buy a couple and do a practice cook on your pit if you're that worried about it. If the pit is as big as you say it is, set up two cooking zones, get a thermapen and flip often. I would brine as well.
At least that's what I would do. But I've never cooked a 2" thick pork chop either so there's that.
At least that's what I would do. But I've never cooked a 2" thick pork chop either so there's that.
Posted on 7/31/15 at 5:28 pm to BRgetthenet
Yes sir. And lovin' it.
Posted on 7/31/15 at 9:43 pm to GeauxTigers0107
If you are really worried, par boil those suckers and then grill them. They might not be as good as someone who has been doing a traditional grilled pork chop for 15 years but they will likely be pretty dang good. I know a lot of people that prefer this method because it comes out really tender.
Posted on 7/31/15 at 10:47 pm to sleepytime
Da fuk...
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