The Texas BBQ Forum

Posted: **Mon Feb 20, 2017 11:23 am**

A friend of my wife gave us a couple large pork chops from a hog they butchered.
He called them red meat chops :dont:

We don't make pork chops very often....always come out dry no matter how I do them

Anyone got any suggestions on how to cook these bad boys. :pig:

Doesn't neccesarily have to be grilled or smoked .

Thanks
Bill

Posted: **Mon Feb 20, 2017 11:37 am**

Wild Bill, I can relate to dry poke chops believe me so I just started stuffing mine and basting with some Q sauce or like wise then they are finishing up. Those certainly are choice looking cuts right there for sure :tup:

Posted: **Mon Feb 20, 2017 11:46 am**

It's been a while since I've had a dry one, to be honest. An instant read thermometer is key for me.

What I do is season them with Emeril's Essence. Get the Weber going. Sear them. Move them to indirect with the bone towards the heat.

Once the IT reaches 150, I pull them and let them rest.

Good luck if you try it!

Posted: **Mon Feb 20, 2017 11:57 am**

brine them for a few hours first
sear-grill them - high heat
I pull mine at 145° and let them rest

Posted: **Mon Feb 20, 2017 1:16 pm**

Yup…both of the above have helped me. Brine and watching the temp.

Done temp for pork recently dropped. I book marked the FDA safe cooking recommendations link on my phone so I can always check it.

Sent from my iPhone using Tapatalk

Posted: **Mon Feb 20, 2017 3:48 pm**

bondobill wrote:A friend of my wife gave us a couple large pork chops from a hog they butchered.
He called them red meat chops

We don't make pork chops very often....always come out dry no matter how I do them

Anyone got any suggestions on how to cook these bad boys. Doesn't neccesarily have to be grilled or smoked .

Thanks
Bill

Ditto here bill, can't cook a pork chop to save myself. I just keep to mince and make meat balls now.

Russ

Posted: **Mon Feb 20, 2017 10:30 pm**

Thanks my friends :salut:

brined them in a simple solution of apple juice, kosher salt, and brown sugar for about 5 hours.
Rubbed them down good with some Gators Pecan Rub

Both off the Weber at 150 IT on the smaller one :mrgreen:

http://s731.photobucket.com/user/bondob ... c.jpg.html]

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Barb made a layered Basil salad to share the plate

Best dang hog chop we've ever had :cheers:

Barb just talked with her friend who we got the chops from......they where off a 1000 lb hog :shock:

Thanks all :salut:

Bill

Posted: **Tue Feb 21, 2017 6:08 am**

bondobill wrote:Thanks my friends
brined them in a simple solution of apple juice, kosher salt, and brown sugar for about 5 hours.
Rubbed them down good with some Gators Pecan Rub
[url=http://s731.photobucket.com/user/bondobill/media/2016-10/CB89A9D8-6814-4BF8-830E-D189B13225E4_zpshwo5fjir.jpg.html][img]http://i731.photobucket.com/albums/ww317/bondobill/2016-10/CB89A9D8-6814-4BF8-830E-D189B13225E4_zpshwo5fjir.jpg[/img][/url]

Both off the Weber at 150 IT on the smaller one
http://s731.photobucket.com/user/bondob ... c.jpg.html][img]http://i731.photobucket.com/albums/ww317/bondobill/2016-10/C1904F95-8E25-40BC-95D3-6BA233CE030F_zpswl4bse2c.jpg[/img][/URL]

Barb made a layered Basil salad to share the plate

[url=http://s731.photobucket.com/user/bondobill/media/2016-10/A110A94A-25D1-4BEC-997E-A6E5C18332CE_zpsolk3c42q.jpg.html][img]http://i731.photobucket.com/albums/ww317/bondobill/2016-10/A110A94A-25D1-4BEC-997E-A6E5C18332CE_zpsolk3c42q.jpg[/img][/url]

Best dang hog chop we've ever had

Barb just talked with her friend who we got the chops from......they where off a 1000 lb hog

Thanks all

Bill

Looks like you got about 800 lbs of it on that plate ! Lol, those are some good lookin MONSTER sized chops right there ! :mrgreen:

Posted: **Tue Feb 21, 2017 6:10 am**

...Come to think of it now that I look again, the chop on the right looks like it could be the right foot print of Sasquatch !!

Posted: **Tue Feb 21, 2017 7:05 am**

Them some good look'in chop's. :cheers:

Posted: **Tue Feb 21, 2017 7:17 am**

Pork chops make me happy!!!

Posted: **Tue Feb 21, 2017 10:18 am**

excellent

Posted: **Tue Feb 21, 2017 10:43 am**

Thanks guys

Looks like I'm going have to make some room in my freezer this week
My wife talked with her friend last night. Thier butchering a 100 lb hog this week. We're buying half a hog :lol: