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Chops...I may be in for a treat tomorrow.

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    Chops...I may be in for a treat tomorrow.

    I have been doing pork chops "my way" for a while now and been pretty happy.




    My way was wrong.

    Thinking pork needed to touch a minimum 165, I made it a point to go to at least 180 on ALL pork. Apparently that's not the case.

    I was curious to know if chops need to be cooked at a lower or higher temp, and if me smoking them at 180 for an hour prior to turning the traeger up to 325 was hurting the chop. Turns out, yes. Yes yes yes. I didn't realize I had to get to 145 and that was it. Tomorrow, I will cook to 150 and then sear and get a good crust going. And then I will feast. I cut my chops and seasoned, into a gallon bag for 12 hours to get a good soak in the rub. Tomorrow we will be eating good.

    #2
    .

    Sent from my SM-N9600 using Tapatalk

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      #3
      I go to to 145

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        #4
        Same here, 145, slow cook

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          #5
          Since doing reverse sear, pull at 140 and then sear them off. It’ll climb more during the rest while the grill heats up

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            #6
            Originally posted by kd350 View Post
            Since doing reverse sear, pull at 140 and then sear them off. It’ll climb more during the rest while the grill heats up
            Bingo. I sous vide for 2.5 hours at 140, sear, and they are nails.

            Edit- people overcook chicken too. 165 is dry for me.

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              #7
              I thought you were going to show us one of chops knives you were receiving tomorrow.

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                #8
                Originally posted by critter69 View Post
                I thought you were going to show us one of chops knives you were receiving tomorrow.
                Ahhh man yeah didn't mean to fake yall out. One day there will be a thread on that. I am blown away by that man's work.

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                  #9
                  Originally posted by kd350 View Post
                  Since doing reverse sear, pull at 140 and then sear them off. It’ll climb more during the rest while the grill heats up
                  This^^^^. Nothing good comes out of overcooking any meat.

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                    #10
                    Wild Pork - Cook to 165

                    Domestic / Store Pork - 145

                    The reason is because store pork is now raised in a way they can never be in contact with anything that could cause trichinosis - ie an indoor facility.

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                      #11
                      Originally posted by AntlerCollector View Post
                      This^^^^. Nothing good comes out of overcooking any meat.
                      Except beer unless you want a chance at trichinosis.

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                        #12
                        130 for me 135 for wife...

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                          #13
                          Originally posted by Trailerman3 View Post
                          Except beer unless you want a chance at trichinosis.


                          The chance of trichinosis must be slim because I eat almost everything beef, venison, tuna, raw to rare. Chicken and pork I eat medium




                          Those chops look amazing by the way.

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                            #14
                            Originally posted by Johnny Dangerr View Post
                            130 for me 135 for wife...
                            Now I see where you get your handle. Living on the edge of Dangerr! :-)

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                              #15
                              135, then let it get to 145 while resting; or "coasting," as I like to call it.

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