BrewHo
Knows what a fatty is.
Today I tried my second low-and-slow cook on the Akorn. Bottom line up front, result was the best pork chops I’ve ever cooked.
No temperature probe this time. They were about 3/4” thick so I decided to go on time and temp and appearance and feel. Basically nailed it perfectly. They were great, well done, still tender and juicy.
Started with a pair of good chops from my favorite meat market in DC’s Eastern Market. Took them out of the fridge and rubbed with Dizzy Dust then let them warm up as I started the grill. Made a short charcoal snake, three bricks by about a third of the grill (didn’t need a long burn). Started with a few coals in the chimney, placed the deflector and the water/drip pan, then waited. In a few minutes temp gauge showed 200 so I put the chops on. Turned them at 25 minutes, had a little agita that they seemed not to be cooking as fast as I’d expected/wanted but stayed the course. Temp was stable at 250. Turned them again in about half an hour and they looked much better, almost looked done but I decided to give them a little more time because I’m not a fan or rare pork. Started fixing the sides, stir fried spinach heavy on the garlic and the last of my left over rice pilaf. Plated the chops at between 1:15 and 1:30. Enjoyed.
Wow they were great! Best pork chops I’ve ever cooked. I’m liking the Akorn. Easy, gives great results.
Before:
After:
No temperature probe this time. They were about 3/4” thick so I decided to go on time and temp and appearance and feel. Basically nailed it perfectly. They were great, well done, still tender and juicy.
Started with a pair of good chops from my favorite meat market in DC’s Eastern Market. Took them out of the fridge and rubbed with Dizzy Dust then let them warm up as I started the grill. Made a short charcoal snake, three bricks by about a third of the grill (didn’t need a long burn). Started with a few coals in the chimney, placed the deflector and the water/drip pan, then waited. In a few minutes temp gauge showed 200 so I put the chops on. Turned them at 25 minutes, had a little agita that they seemed not to be cooking as fast as I’d expected/wanted but stayed the course. Temp was stable at 250. Turned them again in about half an hour and they looked much better, almost looked done but I decided to give them a little more time because I’m not a fan or rare pork. Started fixing the sides, stir fried spinach heavy on the garlic and the last of my left over rice pilaf. Plated the chops at between 1:15 and 1:30. Enjoyed.
Wow they were great! Best pork chops I’ve ever cooked. I’m liking the Akorn. Easy, gives great results.
Before:
After:
