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Barbecuing low and slow pork chops

  1. Paul Edmondson profile image
    99
    Paul Edmondsonposted 7 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.

    1. profile image56
      Eddy Browningposted 7 years agoin reply to this

      Thanks for sharing.  Your chops sound delicious!

  2. flread45 profile image81
    flread45posted 7 years ago

    Pass the beer Paul..

  3. profile image66
    logic,commonsenseposted 7 years ago

    Ya gotta share! smile

  4. KCC Big Country profile image88
    KCC Big Countryposted 7 years ago

    Yum, why weren't we all invited over? smile

  5. blondepoet profile image75
    blondepoetposted 7 years ago

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

    1. Ron Montgomery profile image60
      Ron Montgomeryposted 7 years agoin 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.

      1. blondepoet profile image75
        blondepoetposted 7 years agoin reply to this

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

  6. profile image0
    StormRyderposted 7 years ago

    This seems like fast and high not low and slow! smile
    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!

    1. Ron Montgomery profile image60
      Ron Montgomeryposted 7 years agoin reply to this

      That part struck me as odd also.

  7. Ron Montgomery profile image60
    Ron Montgomeryposted 7 years ago

    http://www.k12.hi.us/~kapunaha/student_projects/komodo/komodo4.jpg

    1. blondepoet profile image75
      blondepoetposted 7 years agoin reply to this

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

      1. Ron Montgomery profile image60
        Ron Montgomeryposted 7 years agoin reply to this

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

        1. blondepoet profile image75
          blondepoetposted 7 years agoin 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.

  8. sunforged profile image74
    sunforgedposted 7 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

  9. profile image0
    sophsposted 7 years ago

    Oohhhhh, now I'm hungry!

 
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