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Saturday, September 10, 2011

Porterhouse Pork Chops and Veggies

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I have a Weber Performer, which is the same as a Weber One Touch Gold, but it's easy to travel with the OTG.  So I was in CK Hardware the other day and picked up this beauty.  Time to break it in with some Porterhouse Pork Chops.
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I only use lump charcoal and in this case I purchased Cowboy and the torch from CK Hardware. Best prices around and gooooood people!
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Light a small area and let the grill come up to temp with the vents wide open. Lighter fluid is a NO NO!!
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Once the grill gets into the 250* range I added one small piece of apple wood.
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Smoked 2 thick Porterhouse Pork chops (contains both the loin and tenderloin, same as a beef steak). Seasoned simply with EVOO, garlic, salt and pepper. I smoked for approximately 30 minutes until the chops had a nice color, then I will finish with a sear to complete the cooking. This is called the 'Reverse Sear Method' and work well will all thick cuts of meat.
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Shut the bottom vent down and the top vent half way. This will give you a slow burn for the smoke and not overcook the chops.
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Roughly 15 minutes into the smoke, I added two cored tomatoes seasoned with the same mixture as the pork.
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After a total of 30 minutes I added zucchini and crook neck squash, again seasoned with EVOO, garlic, salt and pepper.
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At this point the chops have the color I want and I remove and tent them with foil and prepare the grill to get a good char by raising the temps (opening the vents). I also added mozzarella and parmesean cheese and Italian seaoning to the tomatoes.
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Placed the chops over direct heat to sear and finish cooking.
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Pulled the chops off at roughly 150* and let them rest to complete the cooking process before slicing. Slicing hot meat will dry it right out!
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1 comment:

  1. Nicely done pork chops. The thick cut pork chops are as good as steak to me. Did you brine them?

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