Barbecuing low and slow pork chops

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   Paul Edmondsonposted 2 years ago

   I cooked double cut pork chops on my Kamado tonight.  i loaded up the Kamado with charcoal, let it burn down a bit until it was really hot, then I threw four juicy pork chops on the grill right over the fire for about two minutes a side.  The Kamado was at about 650 degrees.  Then I clamped the Kamado down, stuck my meat thermometer in the smallest chop and let it cook to a 140 degrees.  Then I pulled them off the grill and let them set for ten minutes before severing.  I seasoned them with salt and pepper and coated them with a brown sugar glaze.  Delicious.

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      Eddy Browningposted 2 years ago in reply to this

      Thanks for sharing.  Your chops sound delicious!

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   flread45posted 2 years ago

   Pass the beer Paul..

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   logic,commonsenseposted 2 years ago

   Ya gotta share!

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   KCC Big Countryposted 2 years ago

   Yum, why weren't we all invited over?

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   blondepoetposted 2 years ago

   Where do I buy a Kamado in Australia and what exactly is it.

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      Ron Montgomeryposted 2 years ago in reply to this

      It's a large monitor lizard living on the islands of the South Pacific.  How you build a fire in it and cook, I'll never know.

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         blondepoetposted 2 years ago in reply to this

         Damn I don't think we have those types of lizards here

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   StormRyderposted 2 years ago

   This seems like fast and high not low and slow!
   My dad smokes meats and makes a killer Pulled Pork..he leaves it in the smoker for like 12-16 hours at a temperature of 170-200..The low & slow pork chops he has made took around 2-3 hours, big thick chops..soooo good!

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      Ron Montgomeryposted 2 years ago in reply to this

      That part struck me as odd also.

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   Ron Montgomeryposted 2 years ago

   

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      blondepoetposted 2 years ago in reply to this

      Oh yes we have those haha. They are darn scary looking things aren't they?

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         Ron Montgomeryposted 2 years ago in reply to this

         Not if you pour charcoal into them and light them on fire.

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            blondepoetposted 2 years ago in reply to this

            Omg Ron this is getting complicated. I saw a goanna on a bushwalk the other day and I swear to God I nearly peed my pants.

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   sunforgedposted 2 years ago

   "This seems like fast and high not low and slow!"
   
   agreed 650° !
   
   just a note..140 is just a tiny bit over the safe line (137 is kill temp for trichina) ..usually pork should have an internal temp of 150 -165

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   sophsposted 2 years ago

   Oohhhhh, now I'm hungry!

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