Thick chops on the PK360

[Alphonse]

I cooked three thick cut bone-in pork chops last night on the PK360.

They were seared 4 minutes per side (with a rotation at the 2 minute mark) and then moved to the cool end of the grill to finish. It took about 20 minutes for them to reach 140F.

They were then pulled, wrapped, and rested for 45 minutes. My taste testers and I were very happy with the results! The PK360 with my GrillGrate® setup is my go to for cooking steaks and chops. My boss and banker likes it too!

Screaming hot fire before the GrillGrates® on my frame were put on:


I see this photo and smell the smoke:


Target hit and coming off:


Used the handy dandy little DOT on this cook:


This rub is the "Bomb". It was gifted to me by a friend and my first use:

[Jerod Broussard]

Pork should be its own food group.

[58limited]

I agree, so should gravy.

[RonB]

They look very good, but you might want to try using the flat side of the GGs for more sear.

[au4stree]

What he said. 👆🏼👆🏼

[Alphonse]

I have in the past but actually prefer to use them with flat side down. As a matter of fact they reside on their own frame in this fashion and I don't have to deal with them sliding around on the PK grates.

[Elton's BBQ]

M I N T

[Troutman]

Although I agree you get better searing on the flat top side, I still think Grill Grate sear marks are sexy. Well done on those chops, I love double cut ones like that. It’s the steak of pork 👍