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Grilling vs Smoking Pork Chops, Which is Better? How to Master the Perfect Pork Chop!
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Aug 22, 2023
Printable recipe below! If you're looking for the perfect way to grill your juicy pork chops, then watch this video! In this tutorial, we'll show you two methods for grilling pork chops that will ensure perfect results every time. #grilledpork #porkchoprecipes #cowboycooking Used in this video: Chefstemp Finaltouch X10 https://bit.ly/3prT4Bm Code: cowboykent for 15% off Cowboy Apron Bertha Cowboy Wood Stove bit.ly/4739Tnb Hasty Bake Legacy 131: https://www.hastybake.com/?rfsn=5346419.73615f Use code: KENTROLLINS for 10% off Kent Rollins T-Shirt Designs Rode wireless mic: https://amzn.to/2ShDyEq Cowboy Hat: Chazhatz.com ARIAT Clothing: Kent’s Favorite Ariat products - https://bit.ly/3LdR2gn Save 10% off your first Ariat order: http://bit.ly/3JXvfst
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0:00
The three biggest mistakes you make grilling a pork chop
0:03
Number one, you bought that little old thin, dinky-looking pork chop. Number two, you throwed it directly on the fire
0:12
And number three is, you're over-cooking it to death. Stick with me
0:17
In this video, I've got tips to make you the grill master
0:30
Look at them bad boys right there. That is what I call a pork chop
0:36
Inch and three quarter thick, marbling in there, they're so inexpensive. $7.65 for both of these
0:43
So we're showing you how to fix a really inexpensive meal, but I'm going to show you two ways to grill these
0:48
And oh, I'm going to pair them up with a special sauce for each one, and they're so good
0:53
Because I think sauce brings out such a great flavor in pork. All of it's going to have a little sweetness and a little smoke to it
0:59
Hey, but stick around. We've got a bonus. We're going to do you a grilled asparagus to pair with it with a lemon butter sauce
1:05
But before we go any further, one of the things I think that is most important when you're cooking pork is to not undercook it, but so many people overcook it
1:14
They do. I rely on chef's temp to always make sure that I got that pork right where I desire that temperature to be, and we're going to do that today at 160
1:23
These things will never let you down, folks. You've seen me use them. They are such a great tool. We thank them for being a sponsor of our
1:29
and we're gonna grill us up some pork. Now, when you're going in there and you look in that butcher case and you see some pork
1:36
biggest mistake, the biggest mistake that you can make is pick up them little bitty thin pork chops
1:42
I mean, you can put them up here, you can read the eye chart at the eye doctor
1:46
Them things are so thin and you cook them to death. Buy you a substantial amount of weight to a pork chop
1:53
Check this out. One in three quarters inch thick. Isn't that right, Cletus
1:57
Cletus says he is a pork chop expert, but you a pork chop expert. But look for you some marbling in that pork chop
2:03
It's just like steak. Pork is gonna have marbling it is. You can see the fat rind that comes around this one
2:09
right here this chop, not very thick as it is on this one
2:13
Now, I would prefer just a little more on there, but if you get too much, always take your knife
2:19
and score that just a little, because you know, when you cook a pork chop and it's got a big old piece
2:24
of rind fat or even a steak sometime will do that. If it's thin, they'll curl up
2:28
Well, that's because that, That fat is shrinking. It is losing weight, and it will cause it to curl
2:34
So always make sure, always used to say, this is the right amount of fat on a steak
2:40
This is too much. Let me give you a little buying tip when you're walking up to that butcher case
2:46
and you see a big old ribby in there or a big old pork chop. You know, rind fat to me is something that you don't need a whole lot of, but you sure need some
2:54
Always go by this method. Learned it a long time ago when I was in a meat lab. Not this much
2:58
No, about the thickness of your finger is just about right. But this much is too much
3:03
Not that much, but the thickness of your thumb. I don't want to see that back fat so big and around through there
3:09
that you're paying for just extra weight, but we do need it for the flavor. Now, I think right off this morning, it's a beautiful morning
3:15
God is blessed us with some cloud cover. I think we'll mix up a margarita, Shan
3:19
You know, too? Yeah. No, really, folks, get you one lime. Lime juice, you've heard me say it so many times
3:26
is a natural tenderizer. You're not going to taste the lime juice
3:31
but the acidity from the lime is going to break down connective tissue in the meat
3:36
which is going to make it more tender. So give it a little squeeze on that side
3:40
rub it in gently. Cletus says we're doing a really good job. Get it on this side, Cletus
3:46
Rub that one in. Change participants. And then I'm going to use our original season on there
3:54
It's also got a little citrus, to it What have I always told you when cooking steak People under over Now to me pork doesn take as much seasoning as a steak does
4:10
So we're going to go just a tad lighter. Turn her back over. I need you to get these edges, too
4:19
If you've got them paper-thin ones and you made that mistake, do not take them out of icebox
4:24
Call Pizza Hut, okay? Because them things are going to burn up
4:28
If you're going to cover them, don't cover them with aluminum full, okay? Cover them with plastic wrap or something like that
4:33
just where we can leave that covered up where nothing can get to it. If Cletus is in your house, put it up here
4:40
That is Cletus high at the proof, ain't it, Cletus? You will not see them again. But I'll meet y'all back at the fire
4:45
We'll get her to going. Welcome back to the cooking challenge. Yes
4:50
Right here on my right, we have the Legacy Grill, straight from Tulsa, Oklahoma
4:54
Hasty Bake Corporation, looking to do her stuff and to prove to her idol, the master of fire
5:01
the queen of all the heat she is, Bertha, our wood stove
5:06
And she will burn the hair off your legs at any time you get close
5:10
We're going to take the eyes out of her. First, we're going to start with the legacy we are
5:15
Now, I have got it with some oak and mesquite already in there, but folks, I need a little more smoke coming out of there
5:21
so I split me a good piece of red oak off here this morning. Throw that in there, and this one was a bonus here
5:27
And if you're ever thinking, hey, I don't know where they're getting this stuff or what they're using
5:32
It's always down there below in the little links. You'll be able to find it
5:36
So, coals are on this end, right? Ain't nothing down here. What do we call that
5:42
Cletus, do you know? Cletus is an indirect pork chop heat. Good job, Cleeton
5:47
So, and here comes contestant number one. We're going to set him right down here on this end
5:52
There's a little dab of sizzle, not much. Shut the lid. We're going to let that smoke just drift through there and come back and just give it a great smoke bath
6:01
We're probably going to cook that until it gets to about 1.45. The reason I like this method is this pork chop is so thick and we can start it down there on that end
6:10
It's going to let that temperature gradually rise, gradually rise until we get that center nearly cooked to where we want it
6:16
Then we can slap it on a hot fire over here and just give it the color we need, get it done
6:21
Sort of a foolproof method it is. Well, while that's cooking long over there on the hasty bake
6:32
we're going to go ahead and make the sauce that we're going to put on that contestant we are, and we started with six minced garlic
6:38
We're going to use about a cup of honey in here. A little bit of soy sauce
6:41
It's what I call a honey garlic sauce, really, in a way. A little bit of ground mustard, black pepper
6:47
This will be on contestant number one. We're going to reach that temperature over there of 140 degrees
6:53
and then we're going to throw it on a hot, licking, fire we are. Well, we've been on about probably 30 minutes, I would say
7:08
Probe that. We're at 139, so we added us some more firewood down here because I want a really hot
7:13
licking fire. That has been on that side the entire time we started, so we want to turn that side over
7:19
get it over here, get it right on them flames, and let it go to coming up there and
7:25
doing some goodness. Now, I'm going to let that get good and hot over here above this fire
7:30
before we ever start to base this, because I just want to get a bit of good covering of that
7:35
sauce. We've got to come up just a little to a temperature of 160s
7:55
in my country. Thank you, Jesus, for the rain. But folks, we don't have to take a little break in the action
8:01
because sheds camera and stuff is going to be right Y don know if y can see it Think we taking a shower with a pork chop but we not fussing at the rain folks We need it So hang on We be right back
8:32
we are had about what they would do at a baseball game a rain delay yes we did but oh it was so nice
8:37
i sit over there in that teepee with them pups it was good to watch it rain the second method we're
8:42
going to do is something really that i started doing a long time ago and i remember when i was on
8:47
chop grill masters chef mark murphy said i seen you wrap that pork steak and throw it out there
8:52
that's like french cooking i told him i said i don't know what you call it but it's going to help
8:56
preserve that moisture and more of a steaming effect till we get it there so we got this big old
9:02
pork chop he has come to room temperature, sent him right in the middle of that aluminum
9:05
foil, get you some half-melted Kerry Gold butter that's set out in the rain for a little
9:10
bit, yep, and lay you a big old chunk right up there on top. Just go ahead and spread him around
9:17
Wrap him up good and tight. We got old Bertha over there blazing with flame we have, and we're
9:24
just going to take this and chunk it right on top of the fire we are. Bertha is plenty hot. She is full of mesquite and oak she is. Remember
9:32
The butter side is on top. We're laying right over the flame
9:37
We're going to let this probably cook about eight minutes on that side. Then we're going to flip it, cook it some more
9:42
While that is cooking, we're going to mix us up another special sauce that goes on this pork chop
9:46
Now, before we did a honey garlic on contestant number one, but ooh, this is probably my favorite
9:52
Me and Shan, been doing this for a while. It is a fig sauce. Yep, you heard me right
9:56
Picked it right off the fig tree I did today and made me somewhat fig preserves
10:02
This stuff is really good. I could eat it on a hot biscuit, anything like that
10:06
It's sort of hard to find it places you, but you can just look. Some of garlic powder and some of this here, w sauce, the Lee and Perrin
10:14
I'm going to go ahead and say it. We're Chesterisar sauce. Pronounce that sauce
10:20
W. Chesarsar. W. Chisar. W. Dubia sauce. Where's your sister sauce? What kind of sauce
10:27
You can do it. Where's Chesestershire sauce. I got close. So we're going to add some of that in there
10:34
I'm thinking this stuff right here, you'd be putting it on gravy, you'd be putting it on your forehead, you'd be putting it anywhere you can
10:40
We always on about eight or nine minutes, and then we flipped it and been on about another six or seven
10:46
135. We're close. Nice how that swiveles. Yes, it is. You can see. It is a great tool it is
10:52
Unwrap this any way you can without getting burnt. That's all I can tell you. Well, this side was up just while ago, so we're going to turn it down
10:59
You can see we already got a little color there. Flames is licking pretty hard they are
11:04
We're going to come up to about 155 on this. It doesn't take long because really this pork chop has steamed itself nearly done
11:11
So don't run off and leave it thinking that it's going to take a long time because it's not
11:32
Well, we done took what I would call $7.65 into a hundred dollar meal
11:57
We did. I mean, this is a beautiful thing. It is. Now you see me on the method over there on the Legacy Grill
12:03
to where we just indirect heat that Now that gonna give you a more smoke flavor on this pork chop it is Gonna take you a little longer than this pork chop right here When you wrap that up in full you like a steaming effect It going to cook quicker than this other pork chop did It going to be a little more moist I think Going to have still that char flavor that you getting right off the grill but not the smoky taste that embedded this one throughout And in the asparagus you see me just go ahead and just roll that stuff in some oil and some seasoning Then we done mix us up It about a three of a
12:36
stick of butter we're going to put some garlic powder in there a little bit of lemon zest put it
12:41
back over on the fire started up and we're going to take this piece right here cooked to perfection
12:49
it is i am going to take that bite right there go ahead and waller it back around in that sauce
12:57
which one is that one the fig sauce Contestant number two Of the legacy
13:05
Get some of that sauce right up there on the top Mm
13:10
You cannot pick a winner You cannot, no Okay honestly, do you have a favorite
13:18
I mean the honey garlic with the soy It has sort of an Asian flavor to it
13:23
But it's so good But I really think that the fig Is probably going to be my favorite
13:28
Because them figs just have a way of bringing our sweetness that that pork needs so much. Try that bite. Which one's this? This is a fig
13:40
I mean that fig sauce is killer. Yes it is. Now I would hate to think that y'all didn't
13:46
think I ate vegetables. So we're just going to go ahead and get us some in here. When they're
13:51
smothered in butter. Uh-huh. That is what we call elegant dining big. And right now we're just going to
14:00
break into a little elegant stool dancing. We are, I mean, I wouldn't do the shimmy shape
14:06
You can see the legs and trying to get off of her. But I'm talking, folks
14:13
You may do a double back flip off here? I'm not either. I'm not going to either
14:18
You've seen how important it was to check that temperature throughout this cooking. And that chef's temp is going to always get you there
14:23
It's going to tell you the truth. It ain't going to lie to you. It is a great product. I really thank them people for supporting our channel I do
14:30
And folks, you'll get you a little discount code link down there below to where you can get you one of these because you won't go wrong
14:35
It is a great thing it is. But hey, everything that we use today, some of you still getting lost on comments and saying, I don't know where you're at
14:43
Look down there in them links below the video. When we say below, I don't mean scroll all the way to the bottom
14:48
I mean down the below of the description. You'll see it there. But it is with pride, honor, and great privilege that I tip my hat to all our servicemen and women and all the veterans who have kept that old flag of flying up there
15:00
It is our honor and privilege, and we commend you. We do. But something that we got to do right now that we ain't done yet
15:05
is we got to feed these puppies who braved the rain with me
15:11
You're the best pup. Big is probably getting about 14 years old and he's got manners
15:17
You can't be just walking on in here like you own the place, Cletus. Where's Lou
15:21
She's right under the chuck box. Lou? There you go. Duker is napping
15:26
And a little bit of her dog, there you go. Well, we hope y'all enjoyed this video because we sure did. Get you some pork chops. Get out there to grill. Let me give you a great big old hook
15:38
God bless you each and every one and I'll see you down the $100 meal pork chop trail
15:49
Duke, you missed another video. Who are you doing? Where's Sesterhire sauce? I cannot eat
15:58
even pronounce none of these words on here hardly. We're Sester Shire sauce
16:02
That's pretty good. That's pretty close for me, it is. Number three, I don't remember what number three was
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