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What should I do with these?...

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    What should I do with these?...

    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.Click image for larger version

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    #2
    Looks like Vortex bait!

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      #3
      I was just thinking the same thing Smark. These would be perfect for the Vortex. FIRE UP THE AFTER BURNER!!!

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        #4
        High heat up to 140F internal, maybe even 135F.

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          #5
          High heat because they're thin cut?

          Comment


          • smarkley
            smarkley commented
            Editing a comment
            Yeah somewhere Meathead says to go right for the sear if it is under 1" thick... I agree.

          • Ray
            Ray commented
            Editing a comment
            Great, thanks Steveo. That's good one to remember.

          #6
          Yeah, I figured to give it all I got Scotty Click image for larger version

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ID:	55325 . 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!

          Comment


            #7
            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! Click image for larger version

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              #8
              Beautimous!

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                #9
                WTG man, those look great.

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                  #10
                  This played out exactly as I thought as I read through it, both the advice and the outcome! Well done!

                  Comment


                    #11
                    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

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                      #12
                      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

                      Comment


                      • LowandSlow
                        LowandSlow commented
                        Editing a comment
                        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!

                      #13
                      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
                      Last edited by fzxdoc; June 22, 2015, 06:20 PM.

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                      • Medusa
                        Medusa commented
                        Editing a comment
                        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
                        fzxdoc commented
                        Editing a comment
                        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
                        Medusa commented
                        Editing a comment
                        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

                      #14
                      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.

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                        #15
                        Kathryn Great planning and a great cook. Good for you and your hubby.

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