I want to put them on low 225 for an internal to 20 below recommended and then flip em over to grill grates. Any thoughts on how to best cook thin "1 in or less" chops?
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Wife bought thin cut boneless chops
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Hot and fast! Get the grill grates searing hot and then flip the chops about 1minute per side for about 6 minutes. Should get good sear and about 145F internal.
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Great grub Bonsey. We gotta catch up this weekend!
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Thanks fer them kind words, Holmes!
Lookin' forward to it, Brother!
Hope ya' actually got a day off; yer startin' to look , well, uh, gaunt, from alla them hours
Love to y'all there in HBCA!Last edited by Mr. Bones; November 13, 2017, 06:58 PM.
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^^^^ explained
'bout 15-20 unlit coals, dependin' on how long I want my fire to continue, mebbe 20 lit coals dumped on top..., all coals spread out in th' SJS...
not a roarin' sear, but a nice medium high direct heat....
plop yer chops, put th' lid on, vent fairly closed (~1/4-ish open), to keep smoke in
after ~1 minute, rotate 90°, for ~1 min... keep puttin' that lid on, all th' way home...
flip, repeat... that's how those were done in my post...
they were juicy, nicely smokey*, an' delicious!!
* I usually use Kingsford Hickory briqs, or Royal Oak Hickory, sometimes Kingsford Mesquite, in my lol' SJS cookers, fer these fast, hot direct cooks, they add a lot of smokey goodness!
Last edited by Mr. Bones; November 13, 2017, 05:26 PM.
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Appreciate the advice on this. I flipped two grill grates over and used them as a griddle. Put the skinny ones on and let the two bigger ones cook. Used Thermapen to test temp every minute. Here are the results.
MR. BONES: What is the name of the rub you used? I grew up in New Orleans so I like it a little spicy on just about everything.
ALL: I am still amazed at how techniques can create a nice even doneness across the meat. That's one of my biggest takeaways from the board.
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Hi, my name is Darrell. I'm an OTR truck driver for over 25 years. During my off time I love doing backyard cooks. I have a 48" Lang Deluxe smoker, Rec-Tec pellet smoker,1 Weber Genesis 330, 1 Weber Performer (blue), 2 Weber kettles (1 black and 1 Copper), 1 26" Weber kettle, a WSM, 8 Maverick Redi Chek thermometers, a PartyQ, 2 SnS, Grill Grates, Cast Iron grates, 1 ThermoPop (orange) and 2 ThermoPens (pink and orange) and planning on adding more cooking accessories. Now I have an Anova sous vide, the Dragon blower and 2 Chef alarms from Thermoworks.
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