So I found these bad boys at the store... never seen them before... decided I had to get em. I'm thinking the meat around the bone will cook like rib meat and the chop portion will need to cook up to 140 F. Y'all agree? How would you cook this cut?
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I'd do a hot reverse sear. 325-400 indirect, sear at the end if the brown isn't where I want it. I reverse seared loin chops hot last night ~440, and found that it cooked so quickly the surfaces didn't have time to Malliard up, so a sear was required. When I've done them in the past at 300-325 thy seemed to brown just from the heat & time of the cook, flipped halfway through, no sear.
I usually wet brine chops, but I'm pretty sure I wouldn't on those. I fear the thin bone ends would get way too salty. I think you're a dry brine feller anyway. -
For me, I'd sous vide, then sear.Comment
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Those are different, in a good way, most tomahawk chops I see have the meat scraped clean off the bone portion. You get to clean those bones properly.Comment
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I'd do a reverse sear also, like Huskee suggests, but at a lower temp, 300° F (chicken temp), specifically to get it to maillard up by itself. 140° F should be fine.Comment
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Dry Brine for 1 to 1.5 hours, then reverse sear at 250 till internal temp reaches 145, then Sear till internal is 165ishComment
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The problem here is the meat on those bones is rib meat, which means long low and slow cooking to get it tender. The loin meat is going to start drying out above 140 F so it wants to cook fast. It'd help if they had cut them thicker but unfortunately they didn't. They're about an inch thick.
Right now the plan is to cook the bones over the heat for a while and let the chop portion sit on the indirect side with the lid off. That should at least help get the rib meat up to a much higher internal temp than the chops.
When it's time to sear the chops I'm going to use my GGs. Pork chops like GGs.
Any other tricks or suggestions?Comment
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Hmmm... I would trim the meat off of the bone and wrap the bone with aluminum foil before putting it in your cooker. I would marinate the chops in the Asian marinade that I've posted many times. I would save some of the marinade to use a basting sauce as it cooks. I would cook it in my Weber kettle and SnS at 225° until the IT was 140°, basting with the sauce 3 times during the baking process. Then I would remove the lid and slide them over to the direct heat side to give them the crust and color I want.👍Attached FilesComment
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I understand the separation of cooking the rib meat and the chop meat, but temp isn't the only key to getting the rib meat tender, time is important also (as in: raising the temp slowly so the collagen turns into gelatin instead of tightening up so it becomes chewy).
Since I usually can't both have the cake and eat it I would go the other way and just take it up to 140 and kind of 'ignore' the fact that it is rib meat. Going a bit low on the temp (140) should work. But, I've been wrong before ;-)
Either way you go, I'm sure you'll get great results. Keep us posted!Comment
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So I ended up searing the chops on the GrillGrates then moving just the chop portion to the indirect side while the rib meat cooked up to a much higher temperature using direct heat. Wowzers these turned out amazing. Soooooo tender and juicy. Both the chop and the rib meat! I'd say these were as good as eating a very high quality ribeye. I hope I find these again!
Served with roasted brussel sprouts and sphaghetti squash.
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Looks great! Front sear then?Comment
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I'd be very happy with these.Comment
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BeautifulComment
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