![]() Kamado grill (Big Green Egg) - Several options here.The reverse-sear technique starts with indirect cooking and finishes with a direct sear. ![]() Set up the grill and preheat to 250-300f°.Mix together in a food-safe spray bottle. Add a pinch or two of kosher salt, to taste. Place the sugar and butter in a bowl and use a fork to smash the butter until the sugar is evenly mixed in. If dry brining, place the chops on a wire rack on a tray to allow air to circulate, loosely cover with plastic wrap, and place in the fridge for 8-12 hours. Season each chop all over with 1 teaspoon of the rub. Pat the chops dry, then lightly coat them with the oil. Compress each chop for even thickness and tie a piece of kitchen twine around the pork chop. 2 fourteen-inch pieces of kitchen twine.Resting after the sear, with brown sugar butter melting its goodness all over these delicious pork chops. Butter me up! Finish the chops with the brown sugar butter adds a final layer of flavor and makes sure that flavor gets on every bit.Temp, not times - Use a quality thermometer to cook by temp, not time.Going low and slow or using the reverse sear lets the entire chop get up to temp and evenly cooked through. Reverse sear - Direct grilling a thick pork chop can work but it is more likely to overcook the exterior or undercook the center.Dry brine - I use the dry brine method to impart flavor and help retain the juiciness of the pork chop.Tying - Once trimmed, I use my hands to compress the eye of the pork chop and tie kitchen twine around each to keep them as even in thickness as possible.Trimming - I French-trim these rib chops in part because I like the presentation but it also helps prevent overcooking the narrow bits of meat on the bone end.Preparation - Again, people use all sorts of tricks on their steaks, but many people tend to just season chops and throw them on the grill without any kind of forethought or care.I've used them for years with consistent results. Brand - When all things are equal or if I'm sending someone else to buy my meat, I'll tell them to look for Cheshire or Smithfield.I am also looking for even thickness, although I will also deal with that in prep. Thickness - For thick chops, I'm looking for chops that are at LEAST 1" but preferably more like 1.5".Look for fine strands of white fat evenly distributed throughout the eye of the chop. Marbling - It's not as easy to spot marbling in pork as it is beef, but it is there if you look carefully.I'm avoiding chops that are pale, dark red, or that weird "I'm ready for the discount rack" shade of grey-green. Color - I look for chops that are nicely pink-reddish.Selection of quality meat - Why is it that people are super picky about which steak they buy but then will buy the first package of top of the pork chops? Here's what I look for in descending order:. ![]() I'm talking about taking the same types of steps you do with a quality steak, starting from the selection to plating. So what do I mean by grilling your pork chops like a steak? I don't mean the same time and temps.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |