Sscottfitz
Well-known member
- Grill Location: Hot Springs Village, AR.; 34 37 60.0N 92 54 55.4W - another beautiful late Monday Fall afternoon in the Ouachita Mountains...
- Weather at time of Grill: Very sunny skies, very little breeze, and the bass are chasing bait fish up into our cove - I can catch’em off the dock! Temp 63F, Humidity 32% - THIS is what Autumn is supposed to be about!
- Total Grill Time: ~45 Min (16:35 - 17:20)
- Total Event Time: ~1 Hr, 15 Min Includes pork chop & grill prep
- Grill Plates: Yes x1 (positioned on right side of RT-340)
- Temp Probes: No (Planned to at the start, but called an audible late, and just did a timed cook)
- Pellets Used: Rec Tec Ultimate Blend
- Meat & Meat Prep
- Meat: 4 x Small Boneless Pork Chops (4~4.5 oz each) - from Walmart of course...
- 1 ea. to be consumed at a later date (2x for me, 1 x for Deb)
- Total Meat Prep Time: ~20 min, Light coating of olive oil and some “Ron’s Screamin Pig Rub"
- Meat on at ~17:11 CST
- Meat: 4 x Small Boneless Pork Chops (4~4.5 oz each) - from Walmart of course...
- Sides:
- Roasted Mix Veggies (Zucchini, Onions, & Red Bell Pepper - Olive Oil, S&P, and a little Garlic seasoning - this is a staple at our house….) over Jasmine Seasoned White Rice - - oven at 350 F
- Grill Helper:
- 2017 Pinot Noir - Annabella (Russian River Valley)
Misc Grill Observations - all times are CDT
- Grill Start to Target Temp FULL: 63F to FULL 600F ~35 min (16:35 - 17:10)
- On the grill ~17:11, Cooked on Grill Plates x 5 min per side (in retrospect, would probably of been OK at 4 min per side)
- Pork Chop Temps off Grill: Both ~155’ish F
- Didn’t use temp probes, 1) cook was too quick, and 2) boneless chops were a little thinner than a regular cut (.5" ~.75”)
General Comments:
- First time we’ve done a boneless pork chops on the trail blazer as a “Sear", normal high temp efforts have been filets, AND first time to use the “FULL” setting, previous hot setting was 450F
- Grill made it to 600 F with no effort - significant temp loss when opening the grill to add, flip meat - I think that is offset by the really hot Grill Plates!
- Must be a week of “firsts”, as we’re planning to do our first “SpatchCocked Chicken” tomorrow (weather is supposed to be like this most of the week, but in the 70’s tomorrow……YES! Here fishy, fishy……….
Attachments
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RT-340 from a Distance 20201102.jpeg3.4 MB · Views: 218
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Late Afternoon on Whiskey Cover 20201102.jpeg4.7 MB · Views: 84
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Afternoon Sun on Fox Hill 20201102.jpeg5.4 MB · Views: 85
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Boneless Pork Chops Getting Ready 20201102.jpeg2.4 MB · Views: 74
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Boneless Pork Chops Oiled and Seasoned 20201102.jpeg1.6 MB · Views: 76
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Seasoning the Sides 20201102.jpeg872.9 KB · Views: 84
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Chops on 20201102.jpeg1.2 MB · Views: 75
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Chops just off the Grill 20201102.jpeg2.3 MB · Views: 79
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Plated Chops and Sides 20201102.jpeg2.4 MB · Views: 93
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Grill Helper Annabella Pinot Noir 20201102.jpeg1.5 MB · Views: 86