What should I do with these?...

[LowandSlow]

My wife bought what Vons (Safeway) is calling "Pork New York Chop thin cut" and these puppies are about 5/8" thin. Should I Give er all she's got scotty!? or do something else like fajitas. I would like to see what the pit has to say.

[smarkley]

Looks like Vortex bait!

[Spinaker]

I was just thinking the same thing Smark. These would be perfect for the Vortex. FIRE UP THE AFTER BURNER!!!

[David Parrish]

High heat up to 140F internal, maybe even 135F.

[Ray]

High heat because they're thin cut?

[smarkley]

Yeah somewhere Meathead says to go right for the sear if it is under 1" thick... I agree.

[Ray]

Great, thanks Steveo. That's good one to remember.

[LowandSlow]

Yeah, I figured to give it all I got Scotty . I put some Weber Beer Can Chicken seasoning on them for a couple of hours and will glaze some BBQ sauce and serve with apple sauce (I have 5 year old twin boys) and steamed green beans. Cooks like this is where that Thermapen really comes in handy!

[LowandSlow]

They came out great, my boys ate 2 1/2 each! One thing you have to love about CA, BBQing in late January and its 72 outside!

[David Parrish]

Beautimous!

[Jon Solberg]

WTG man, those look great.

[Huskee]

This played out exactly as I thought as I read through it, both the advice and the outcome! Well done!

[fzxdoc]

Well, darn, I just pulled out the pork chops that I thought were thick ones only to find they're thin dudes as well. I've got them wet brining in Doc Blonder's brine recipe, just to give it a go since these guys are so thin. Plus I always use dry brine and I wanted to see if this works any better with thin cuts.

I was planning on A-Maze-N tubing them in the gasser, but now I guess they're getting tossed on searing hot grill grates, maybe with some pellets in the grooves, for the little good that would probably do for such a short cook time.

And I was so looking forward to low-and-slow chops. Oh well.

Kathryn

[Medusa]

LowandSlow

Looks like they came out great, and the advice about high heat / Afterburner, Vortex, etc. is exactly what I would've have offered.

Do the same for any thin cut steaks or flanken cut ribs ( Kalbi )

Good Job! and now you know

[LowandSlow]

Hi Medusa,

I have a charcoal grill so I got a bunch going and put these directly over. I probably used as much charcoal here as I would to smoke a butt, haha!

[fzxdoc]

Well, color me surprised. I had 4 thin (1/2 inch) pork chops. They turned out moist and delicious, when I was afraid they'd be shoe leather.

Here's what I did with them:

My method:

• Wet-brined in Doc Blonder’s brine (scroll down on the page for the simple recipe) for 4-5 hours
• Patted dry
• Sprinkled with freshly ground black pepper
• Flipped over the center two portions of the Great Grates (smooth surface up) and fired up the gasser.
• Poured Applewood chips in the other 3 portions of the Great Grates (ridged portion up) when the gasser temp (on gasser's dial) hit 400 degF
• Oiled the center portions of the Grate Grates with veggie oil
• Added chops at 550 deg F gasser temp
• Flipped every minute for a total of 7 minutes. Internal temp 135 deg F.
• Result: Nicely browned, very juicy, lightly smokey. Served with Dreamwood BBQ sauce for me and Jardines 5 Star + Killer for the husband.

I can't believe that these skinny little pork chops turned out so juicy! I'd eat my words but I'd rather eat another pork chop!

Kathryn

[Medusa]

Nice job, Kathyrn. I need to check out that Doc Blonder's Brine.

Sounds like you have 5 GG's on your gasser - correct?

--Ed

[fzxdoc]

Yup, Ed ( Medusa ), I've got 5 GGs on the gasser, 5 x 17.5 inches--they cover most of the cooking surface, leaving an inch or two all around the perimeter.

I know not a lot of folks wet brine their meat any more (I don't either, usually, preferring dry brining instead), but for those skinny little pork chops, it sure worked wonders.

Kathryn

[Medusa]

I'm on the verge of ordering a 4th and that will cover mine. Spent most of yesterday dry-running them to work between 225 - 275. These could be deadly as I informed #1 that I could cook any big piece of meat on them. Guess I need to split it up between the gasser and the kettle now.

Can't wait to do reverse sear steaks!

--Ed

[LowandSlow]

I made this again last week, but it was total last minute. If you don't give time for that dry brine to set in they taste WAY too salty.

[Breadhead]

Kathryn Great planning and a great cook. Good for you and your hubby.