How do You make perfectly Juicy and Tender BBQ Pork Chops on your grill or smoker? In this video, we show you the 3 secrets to making your grilled pork chops perfect every time!
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In this episode, Leah and Al demonstrate how to properly brine, smoke, and sear pork chops so they come out perfect every time. #thepigswerevegan
You can see the full directions and a more detailed discussion at www.eatmorevegans.com
We got our hands on some amazing Tamworth porterhouse pork chops from Heritage Foods USA as a part of their very special Pork Chop 4-Breed Tasting Kit (bitly.4emv.com/HF_ChopKit). Scroll down for some background on these amazing Tamworth pigs.
NOTE: We are not an affiliate and Heritage Foods isn't a sponsor of EMV, but we are fans of each other so they gave me a coupon code just for Eat More Vegans fans that will give you 20% off any of their pork products. Use coupon code "Heritage20".
The porterhouse pork chop is a fantastic cut, just like a porterhouse steak. Each chop has two distinct muscles - both the tenderloin and loin - each with a different density and marbling structure, giving two distinct textures and flavor profiles.
For this cook, we used an overnight wet brine with water, sugar, kosher salt, black peppercorns, thyme, juniper berries, and garlic cloves. Pork takes really well to wet brines, as it will take on the flavor and aroma of those aromatics.
For the perfect smoked pork chops, we used the Reverse Sear cooking method on a Big Green Egg XL. Instead of firing up a hot grill and just searing them to temperature, we smoked low and slow on the BGE over FOGO hardwood charcoal and applewood chunks for about an hour at 225°F until the internal temperature was about 125°F. Then we let them rest for a few minutes while we cranked the Big Green Egg up in temperature until the Grill Grates were at 650°F for searing. We seared for 2 minutes on each side to get that amazing Maillard reaction on both. A few more minutes of rest and it was time to taste.
One look at Leah's face when she tasted these chops and you'll know that this method absolutely nailed it.
If you want to get your hands on any of the equipment or food you saw in the video, there are links to just about everything below. We make a few sheckles if you use those links to explore (except for the Heritage Foods link - you get a discount instead of us getting an affiliate share), so if you learned about something here and you'd like to support us please consider clicking through*.
About the Tamworth Pigs:
The Tamworth, also known as Sandy Back and Tam, originated in central England in Staffordshire. The breed takes its name from the village of Tamworth in Staffordshire. Tamworth pigs were first imported to North America by Thomas Bennett of Rossville, Illinois in 1882. Many more Tamworths were imported into Canada after 1888.
These particular chops come from oat-fed Tamworth pigs raised by Craig and Amy Good, of Good Farms, just north of Manhattan, Kansas, affectionately known as “the little apple.” Appropriate, then, that we smoked them in Brooklyn NY in the Big Apple! Craig learned to breed pigs from his father who taught pig husbandry at Kansas State.
If you have any questions please leave a comment below and we will reply. Thank you so much for watching! See you next week on Eat More Vegans!
Food:
Heritage Foods Pork Chop 4-Breed Tasting Kit: bitly.4emv.com/HF_ChopKit
Kosher Salt - amzn.to/30DahHp
Juniper Berries - amzn.to/2OSgzxY
McCormick Culinary Whole Black Peppercorns: amzn.to/37nNRf6
Cooking Equipment Used in This Video:
GrillGrate Searing Grates - amzn.to/2G2BlpY
Boos Block - amzn.to/367idSs
Boos Block Oil and Cream - amzn.to/2NJ3u9N
Butcher Block Table - amzn.to/365U3Yx
Dalstrong Knives Gladiator Series - amzn.to/30D29Xo
Nitrile Gloves - amzn.to/2G7AmVC
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Reynolds Wrap Pitmaster’s Choice Foil - amzn.to/37bo0Ys
Work Sharp Culinary E5 Kitchen Knife Sharpener - amzn.to/2NHcPyZ
Thermoworks IR Thermometer - bit.ly/2tmzQjQ
Thermoworks Time Stack - bit.ly/2RMgr51
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