Charcoal Grilled Kitchen Meat Pork

Scott’s Perfect Charcoal BBQ Thick Cut Pork Chops

We love our Weber – an early model of the Performa. A while back we had this fancy indirect heating gas grill – but it just didn’t provide much flavor for BBQing so we gave it away and bought the Weber over 10 years ago. It’s been our regular fire ever since – IMHO nothing beats a hot charcoal fire for the best flavor.

On one of our morning walks last week, friend Chris Gulker550 degrees) on the Performa’s built-in thermometer. Then, it’s time to sear the chops.

I seared them about 2 minutes on each side directly over the hottest part of the fire. After that, I moved them over to the indirect heat side of the Weber and cooked them for another 6 minutes without turning. By that time, the internal temperature was about 135 degrees. I removed them from the fire, covered them with foil and let them sit another 6-8 minutes during which the internal temperature continued to rise to over 145 degrees. At that point, they were ready to serve.

We cooked some sauerkraut with bacon and BBQ sauce in a skillet on the stove and served that with the chops along with some more of that tasty BBQ sauce. What a treat! – a very nice and relatively low cost Sunday BBQ. Served with a little summer rose wine, it was just delicious!

One reply on “Scott’s Perfect Charcoal BBQ Thick Cut Pork Chops”

We made these pork chops again tonight – delicious! Today we used a pair of boneless Niman Ranch pork chops from our local Trader Joes ($6,99/lb). Again, 2 mins each side over high heat and then 6 mins of indirect heat. 6 minutes under the foil and they were ready to eat. I’m convinced that the early application of Penzey’s Galena Street Rub is part of the magic – the flavor the rub adds is just delicious.

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