I’ve never grilled anything before, today i tried porkchops with a homemade marinade. let me know what you think
by Ok_Mousse2258
6 Comments
Human-Swimming-1309
Looking pretty good my man. You should go to the butcher and ask for thick cut Kansas City bone-in pork chops. You’ll never go back
Zealousideal-Snow799
Looks good, enjoy!
Musician_Gloomy
What temp did you pull them off at?
FirstThoughtResponse
How did you feel about them?
Abdoolski
Clean your grill grates thoroughly with a standard grill brush and make sure the grates are slick with a brush or light spray of high temp oil before placing the meat down (or brush the meat with oil/fat itself).
Pat the meat dry if fresh or out the marinade and season/re-season as you wish, before placing on the slicked and clean grates.
For these chops, I’d go 2-3 minutes on each side, rotating it on the diagonal or 90 degrees for grill marks and checking internal temp with a good food thermometer.
Research internal temps for the proteins you cook and work on timing to pull off the grill, let rest to come to temp and have internal juices redistribute, and enjoy.
Monsterjs2609
Looks good. I like putting my coals on one side of the pit have the chicken cook on the other side and when it’s time to glaze it I would move the chicken directly over the pit to get a glaze on it for another 10-15 min.
6 Comments
Looking pretty good my man. You should go to the butcher and ask for thick cut Kansas City bone-in pork chops. You’ll never go back
Looks good, enjoy!
What temp did you pull them off at?
How did you feel about them?
Clean your grill grates thoroughly with a standard grill brush and make sure the grates are slick with a brush or light spray of high temp oil before placing the meat down (or brush the meat with oil/fat itself).
Pat the meat dry if fresh or out the marinade and season/re-season as you wish, before placing on the slicked and clean grates.
For these chops, I’d go 2-3 minutes on each side, rotating it on the diagonal or 90 degrees for grill marks and checking internal temp with a good food thermometer.
Research internal temps for the proteins you cook and work on timing to pull off the grill, let rest to come to temp and have internal juices redistribute, and enjoy.
Looks good. I like putting my coals on one side of the pit have the chicken cook on the other side and when it’s time to glaze it I would move the chicken directly over the pit to get a glaze on it for another 10-15 min.