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How To Cook The Perfect Pork Chop! Porky Perfection!
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- Опубліковано 17 чер 2018
- Open flame cooking at it's best! Three pork loin chops, weighing in at just under 5 pounds! I'll show you how to make pork chops using the new Slow n Sear 2.0 and the Cold Grate Technique.
Buy the Slow n Sear here: abcbarbecue.com
It's whats for dinner!
Ya know Greg, I could tell what I'd do differently to make that cook better, but I seriously can't think of anything? Those chops looked outrageously good brother!!!! Glad you finally got a spin grate thingy so you could have some fun on the Kettle searing meat. I, like you, was skeptical, but man oh man, that is some fine eating!!! We are gonna miss you this weekend! Wish you could have joined us brother! Cheers to ya!!!
Yeah... If I didn't spend so much money on the VidCon tickets, I'd fly out there. Hopefully next time. Thanks for watching Troy!
I have a 26 inch Weber with the slow n' sear XL. Best purchase I ever made. I was not surprised at your results coming out so good. The longest cook I ever had was about 12 hours on one load of charcoal but I averaged between 8 and 10 hours most of the time without refueling at 225 to 250 degrees.
I used my Weber grill with a heavy stainless bowl for my wood chips covered with heavy duty aluminum foil with holes poked into the top with a tooth pick .I removed one great and sat the bowel on the burner cover. This worked grate for the smoke .I place the chops on the cool side of the grill. I turned them over at 90 degrees and removed chops from the grill at 140 degrees and rested the chop , the temp came up to 145 degrees covered . After the grill temp came up to 475 I seared the chops for a couple of minutes until they where so beautiful and perfectly done . Thank you for the information you provided they tasted fantastic! ❤️🇺🇸🇺🇸
This cook is so beautiful it brings tears to my eyes! How fun!
Fantastic looking chops Greg! I've never seen chops that thick, but brother you cooked them perfectly! The "Cold Grate" technique truly is a great method and you just showed that it's not just for beef steaks. Great video!
Thank you Rus! That Cold Grate technique is Great! Cheers bro!
Those are the most beautiful pork chops I've ever seen. Superb job Greg!
Awesome looking chops!! Great job Greg
Greg it was awesome watching you cook on a kettle with the SnS!! Also so cool to hear you’re impressed with the Cold grate technique. 👍 Those pork chops were insane, this was one of my favorites! Thank you! ✌️✌️
Yeah! I'm loving that SNS. Cheers brother!
Now thats grilling!!!! Love how you say "sexiest chops" 😂😂 very nice my friend!!! Well done 👍
Great video Greg ...Those pork chops were huge !!! They looked really good. Keep up the great work
Amazing looking pork chops. Nice portions and made to perfection. Cheers Greg!
Now those are chops. They looked so awesome.
Bro that absolutely rocked!!! You nailed it and I knew you would! Cheers brotha! 🍻
Thank you Michael! Appreciate it brother!
Greg those chops looked awesome! So good to see your Slow ‘N Sear in action!
You should get one, man. I think you might like it.
Thanks for sending it out David! Great tool and technique!
Looks perfect I have some that big ready to cook shortly thanks for the inspiration!
I've never had a good pork chop, but those looked incredible.... Great video!!!
Super Nice Chops, I like the double chops.
Great job and thank you for sharing.
Cheers,
Craig
Respect from Brazil!Your recipes are incredibles!!
Awesome cook. I like the new Slow N Sear. Thats a great design. Chops looked amazing. Thanks for sharing.
Thank you for stopping by!
Greg those chops look KILLER!! I tried that cold grate technique with a slow n sear and it gave me the best sear I’ve ever had. Great job ABC. I have to upgrade to that 2.0 tho. I have the original. And as usual great job Greg!
Thank you Eric! Cheers!
Very nice technique
Them some beautiful chops right there!
The best looking chops on YT ...
I've been looking forward to this one. Great video, Greg. That pork looked insane.
Thank you Justin! (Jason?). LOL! I'm really happy I tried the SNS out. Great piece of equipment!
Wow, the pork chops look amazing. ♡
Thank you!
Absolutely amazing! I’ll take a perfect Chop any day ! Great video brother!
Thanks for watching! Cheers!
Wow Greg! Man those chops looked great. I haven't done any using the cold grate technique. But the ribeyes and Denver steaks I have done are phenomenal. David has really found the secret.
Great cook Ballistic - I would go to town on one of those bad boys! Camera is doing them chops justice - they look OUTSTANDING!
Thank you for checking em' out Jason!
Those are beautiful!😳🌷🚍
I just ate... then I watched this video. Aaaaannnddd I’m hungry again. Thanks a lot, Greg
******FANTASTIC****** Those are REAL ribeye chops....
Those chops look phenomenal! Great cook Greg!
Thank you James! Have fun this Sunday brother. Wish I was there!
Damn those are some Juicy Chops!! You Rocked this video!! I need to cook on my Kettle soon 😀
Looks delicious
Wow Greg, I've done a lot of Cold Grate Technique cooks and these "sexy chops" have got to be some of the prettiest I have seen! Totally nailed this cook, I wish I could have tried a slice (or five.... no six) ....
Nice work. New subscriber. I look forward to more vids!
Great lookin chops Greg. Interesting technique.
Thank you Chris!
Fine job Greg.
damn those chops look awesome!
Those look good. I haven't had a pork chop in over 4 years. I need to get some
Four years is a long time brother!
Sup Greg, those are beautiful chops, great video, great setup😢 lol, going to see how can adapt the gas grill that was given to me and try, if not will use grill and indirect heat, maybe an aluminum foil smoke pkg? Tyvm tc
You know that's the first time watching your channel and I was like who's this knucklehead lol..but I can actually say I very much enjoyed I will be subscribing and you know how to grill ...damn well
Enjoy watching your videos. I've been wanting to invest in a thermometer for when I'm using my kettle. Would you mind sharing which one you find yourself consistently using?
I've tried every seasoning combination. Salt pepper and onion powder works perfectly for me.
Camera really is doing justice - that looks incredible!
Good looking chops brother!
Thanks brother!
“ these are going to be good “ only good? Lol they are next level pork chops , delicious as always 👍😋
Oh that camera is spot on I had a bib when I was a baby and I need one now hehe
Somebody needs to sample him saying "Get lit here" @ 3:52 lmao 🤣
😋😋😋😋 I’m feeling like hungry..!
Those chops were crazy. What temp did they get pulled before the searing and what was the final IT temp? Keep up the great content!
Dang Greg you perfectly cooked those chops, i wish i can eat some of your grub.
Did you take off at 145 or above, you didn’t let the viewer know the final internal temperature! Looked med/rare to me which is perfect. You’re totally right, the slow and sear is a game changer, for everything!
Great video. 🇬🇧
Poppin'‼️💯🥩🥩🥩🔥🔥🔥
Awesome cook Greg! Pork chops looked amazing. Question on your cook. Is there a reason you didn’t use the “meater” probe for this cook?
Hi Greg, long time watcher first-time commenter! Great channel. Every time I watch I feel like I need to recreate the recipe at home. In fact, I have recreated a few already...the peanut butter/jalapeno/cream cheese stuffed burger. It was amazing. I live in Omaha and we have Boulder Tap House's sister restaurant here, Omaha Tap House. They have a blueberry infused burger with a jalapeno jam, fried egg, bacon, hashbrowns, and if you ask for it, mango habanero sauce for dipping. It sounds like a lot of weird flavors, but boy does it work! Anyways, I did have a question for you. Would you recommend using the slow and sear with your flat top right over the sear section? Or would it be too much heat for the stainless steel? Looking to pick up both devices for my Weber soon. Keep up the great content!
Dang them Chops were Huge. I Like.💪🏼👍🏼🇺🇸
You could create the same low and slow much easier with sous vide it will be even more moist and juicy as well.
Nailed those! You remind me of Super Dave Osborne, ha ha!
Looked great. Do you think if you turned the pork chop on side with fat cap over sear it would render that fat?
Omg those are the biggest pork loin chops I have ever seen 🤭 wow they’re huge Greg
Thank you Angie! They were sooooo moist! Thanks for check'n em' out!
Wow, hope I eat a pork chop as great looking as that before I die. :)
Those chops looked so good you could slap me with them!
Thank you Kinger! Cheers brother!
Where did you find those chops? I use my cordless dewalt leaf blower to get coals flaming hot.
As Calvin Trillin said, there is probably a Rabbi in Kansas City that could find a way to pronounce these loin chops as kosher. The combination of fat and juiciness of the meat look exquisite. Such a rare video so well done in your medium of podcasts. Do you think you could pull this off without the Cold Grate--just on a normal Weber?
Greg, how long did it take those chops to reach 90° and then 130°? Thanks
What, David didn't fly out to San Diego? Nice Chops!
I'm a lone wolf! LOL! Cheers!
Great video!! But whoa!!! I could have sworn I just saw you on an episode of Diners, Drive-Ins and Dives eating a burger in a public safety uniform??????!!!!!
09:37 "hold that thought Greg" uuuucckkkoooo
Ok are those matador meats ? If know where the heck did you get them ? Great vid Greg !!
Ballistic BBQ
I would be happy to have you cook for me anytime!
Got the same setup in my Webber, 2 bricks and HD tin foil, saved myself $155 . And get the same results!
I build and modify Webers. I disagree with closing the exaust vent. I close off intake and fully open exaust. I maintain 235 temps for hours
And in the voice of Richie Benaud (A famous Cricketer and commentator) Marvellous that.
Dang those chops looked amazing Greg! Where did you find those here in town?
I had them cut at The Heart And Trotter in North Park. Great butcher shop!
Ballistic BBQ awesome thanks!
Looks good to me.
Thank you Mike!
I wish when someone sees my fat they would call it sexy😂Those are some beautiful looking chops. They looked good raw😯Dang I want that SNS 2.0, hoping to upgrade to the 26” kettle so I gotta save my pennies up. You know I’m a huge fan of the cold grate technique. Those looked so delicious, thanks for sharing😃
Christy's Cooking Channel You're crazy Christy! 😂🤣😂🤣
THEREALSHOWBBQ 😂😂
Bwahahahaha!!! You are so funny.
Baby Back Maniac 😂😂
LOL! Fat?!!! You're the UA-cam Cooking Community's vixen!
Greg for president
Yes ! ❤️❤️🇺🇸👍
What was the final internal temperature you went on the chops?
Final temp, after carryover was 145ºF
What was The final internal temperature?
Fantastic
130ºF, medium rare. Thanks Alessandro!
Ballistic BBQ how much time i need To get 130º internal temp at 225-250º?
what happened to the beers at the end?
What if I don't eat pork? what can I use instead of pork chops?
huss1205 Beef tenderloin?
Dang!
You had to didn't ya, now I have to call my butcher. They'd be great with some garlic/green onion mashers, or better on a sandwich the next day.
Great call Gregor!
I don’t understand the point of the cold grate technique? Also I’m from the UK and just started learning to grill, my grill was only $50 but I’m really struggling to maintain any kind of temperature for any time and my lump charcoal will only last at a decent temperature for about 20-30 minutes, am I just plain stupid? Can someone give me pointers 😭
Make sure your vent is open on the bottom. Make sure you have a good charcoal grate, so air can flow under the charcoal and feed the fire, make sure you're using good charcoal.
The cold grate technique prevents the grate from searing the meat, so it's just the radiant heat doing all of the cooking. This prevents that gray halo effect (when you cut the meat open) that you usually get when using more conventional methods. This also provides a very even sear over the entire piece of meat, instead of just seared in grill marks.
I think it's the grate im using then, all of the smaller chunks fall through but I do keep the bottom vent open - all the small pieces must just smother it, ill look into a better grate, I have no idea if the charcoal I have is any good, it is lump wood not the instant light stuff - can you recommend any brands available in the UK?
And I might have to try the cold grate method then! Sounds fantastic! Thanks ever so much for replying Greg! Chops looked fantastic. I'm assuming the cold grate is better for bigger pieces as you don't end up with just a blackened crust?
Can u make a krabby patty copycat?
I’ve been looking to purchase a charcoal grill. My mind is made up
Can't beat a Weber for price and versatility!
I love your videos man but I have no place up here on La Crosse WI to buy any of those massive cuts of meat. Maybe on the next half cow we buy if I knew exactly what cuts to ask for other than the usual ribeye's t-bones and so on. But pork like that? It's rare to find bones in pork chops let alone anything thicker than 1/2" we lost all our meat markets. I remember when I was a kid going to the meat market with sawdust on the floor and the butcher giving me a slice of ring bologna those days are gone up here unless you or others who read this know where I can get this meat.
Bigger isn't better when it comes to pork chops. I think they would be better half that cut. Just me and my preference.
I like em' thicker, but that's why they have different flavors of ice-cream I guess. Thanks for stopping by!
🥩 Please send those chops over to Me Reacting ASAP😸 Thanks!
I tried and it won't fit in the envelope!
Ha Ha🤣 Thanks for trying!
Food Pr0n. (look it up.)
Sorry, Pork Porn!
Greg, you owe me a new keyboard,
since I drooled on this one.
Seriously, I GOTTA try this!
steve
Wow the food looks amazing in all your videos Greg but here is a small challenge. You might like this old timer in Boston Speedy dogs was Jazz player in his younger day's he created one great hot dog the best I ever tasted. He past in his 80s and another person took over the cart but he past too. Here is link check out. www.hollyeats.com/Speeds.htm
That's awesome! I'll dive in and start my research! Thanks!
Watch: La Capital BBQ meats.
Why the heck am I watching this when I'm famished?! Food porn FTW! 🍽️ 🍺
High heat seer and using olive oil? High temp oil would be better.
Normally I would agree with you with a traditional sear technique. Basically because we are cooking with radiant heat we’re taking the surface of the meat up to the temperature which the maillard reaction occurs. Above 300F. Olive oil’s flashpoint is a little above that, so we don’t have to worry about the oil burning, but it gets hot enough that you have that nice frying action that helps accelerate the Browning of the surface
So instead of moving the chops in the 2nd phase, why didn't you just rotate the whole grilling grate 180 degrees? it would have accomplished the same method. Over all great looking chops though!
The grate has to be turned constantly in order to keep it from heating up to a searing temperature.
Those are some sexy, meaty chops!!!
Can you smell that it smells good.... oh wait wrong Chanel.
The hokey-pokey grate. I don't know how The owner of the slow n Sear makes any money with how much he pays all these UA-camrs to endorse his products.