Sscottfitz
Well-known member
This is a "tried & true" favorite of ours, named after an old boss from my active duty days. They prepared it for us during a social visit one evening, we liked it, they didn't have a name for it, so we gave it a name.....<grin> It’s essentially just smoked then cooked boneless pork chops, with some special goodness added at the end. It follows the continuing theme of a low temp smoking period, a brief rest while the temps are brought up, and then a a quick higher temp cook using the Grill Plates.
Misc Grill Observations - all times are CDT
General Comments:
- Grill Location: Hot Springs Village, AR.; 34 37 60.0N 92 54 55.4W - a Saturday afternoon under the “relocated” grill gazebo.
- Weather at time of Grill: A “Non-Typical” first day of August here in Arkansas. relatively low humidity, and temps barely in the the 80’s….Temp ~85F, Humidity ~47%
- Total Grill Time: 1 Hr, 21 Min. (09 min transition to first temp, ~45 min @ 180, 10 min transition to to 2nd temp, 15~20 min @425)
- Total Event Time: ~1 Hr, 30 Min. Includes chop prep, and total grill time.
- Grill Start to Initial Smoke Target Temp 180F: 096F to 180 ~07 min (it surged to just over 193, but evened out quickly once the chops were placed on the grill)
- Grill up to “Searing Heat” Target Temp 425: 180 to 425 ~ 08 Min (18:08 start, achieved 425 at 18:16)
- Grill Plates: Yes, Flat Side Up for last part of cook
- Pellets Used: Rec Tec Ultimate Blend
- Meat & Meat Prep
- Meat: 3x ~4 oz. Boneless Pork Chops
- Total Meat Prep Time: ~1 min (S&P)
- Meat on at 17:20 CDT, at ~54F, meat temp at end of smoking period: ~115F, (18:08). set off and covered while grill temps heated up planned/smoked for ~45 min)
- Meat back on Grill Plates at 18:16 CDT, Meat on the Grill Plates ~3 min per side, final flip, includes “Calloway Prep” (application of dijon mustard, cheese, & cranberry sauce), final flip executed at ~130F
- Note, we usually use Swiss Cheese, but didn’t have any, so Assaggi cheese was the applied substitute - and it was good too!
- Another ~3 min, Chops off at ~145F (meat temp)
Misc Grill Observations - all times are CDT
- Used basic stainless steel grill (left side) during the smoking period, and grill plate (flat side up, on the right of the gril) for the final searing/cooking action
- Searing Temp 425 seems to be about right for a high grill temp for final searing cooks for thinner cuts <1” thickness
- Used both temp probes to track both chops during smoking & grill plate periods.
General Comments:
- Overall chops were good, but could have been a little more moist, next time we’ll either marinate them or inject (marination would probably work best) - actually we’ll also probably also reduce the smoking period to ~30 min (vice 45 min).
- Final flip, and “Calloway treatment (mustard, cheese, & cranberry sauce) was a little pushed as we were trying to limit the amount of “open lid grill time”… (Not sure how to mitigate this…..)
