This wasn’t done, but I got some nice grill marks on this pork chop. Also, how can I prevent meat from curling up like that?
This wasn’t done, but I got some nice grill marks on this pork chop. Also, how can I prevent meat from curling up like that?
by memeaste
3 Comments
the-realTfiz
When it’s got a big strip of fat like that you can make relief cuts in it (running up the side of chop). Cut the fat, not into the meat, make a few cuts about 1.5 inches apart. Then the fat can constrict as it cooks without curling your chop
WillShattuck
Also grill marks are usually burned meat. You may want to put a sear on it and then move it off to the side for indirect cooking. Looks good though.
Edit: Apparently I’m being downvoted because people don’t understand how to grill? Watch any chef who really understands grilling and they won’t want grill marks. It’s burned meat. You want a nice, crispy, well seasoned crust. Salt. Pepper. Garlic powder. Try it.
3 Comments
When it’s got a big strip of fat like that you can make relief cuts in it (running up the side of chop). Cut the fat, not into the meat, make a few cuts about 1.5 inches apart. Then the fat can constrict as it cooks without curling your chop
Also grill marks are usually burned meat. You may want to put a sear on it and then move it off to the side for indirect cooking. Looks good though.
Edit: Apparently I’m being downvoted because people don’t understand how to grill? Watch any chef who really understands grilling and they won’t want grill marks. It’s burned meat. You want a nice, crispy, well seasoned crust. Salt. Pepper. Garlic powder. Try it.
Char is good. Burning is not