Cooked some pork chops on the SnS tonight. man, that grill just keeps on providing how great it is. Fired up 1/3 chimney of Fogo lump, dumped in the insert on top of the leftover charcoal from cooking a steak on Friday. From lighting the chimney to running at temp (280F), the SnS was ready in less than 25 minutes. Contrast that with Hasty-Bake, which would be more like 45 minutes and twice as much charcoal.
Took about 25 minutes to get the pork chops to an internal of 140F, then seared over the insert. That was 6 minutes, 3x on each side for 1 minute each. Crust was great, interior was juicy and flavorful.
I wet brined the chops in a 6% salt water brine for 8 hours, or so. Patted dry, liberally seasoned with MMD, and then on to the SnS.
Dang, love that side shelf …. Wish the WSM had a shelf
Fire and meat!!!
Getting the last sear on the pork chops
Dunkin is "helping" …. Or is he trying to get a pork chop for himself?
Finished product!
Took about 25 minutes to get the pork chops to an internal of 140F, then seared over the insert. That was 6 minutes, 3x on each side for 1 minute each. Crust was great, interior was juicy and flavorful.
I wet brined the chops in a 6% salt water brine for 8 hours, or so. Patted dry, liberally seasoned with MMD, and then on to the SnS.
Dang, love that side shelf …. Wish the WSM had a shelf
Fire and meat!!!
Getting the last sear on the pork chops
Dunkin is "helping" …. Or is he trying to get a pork chop for himself?
Finished product!
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