8/27 Pit Master Patio – Chops
The chops class was fun and extremely delicious. Jack made pork chops 3 different ways and 2 kinds of Lamb Chops.
Meat selection is important when you are doing chops. Pork chops were carefully selected from a market that does not use enhanced meats. Read the label carefully. If the meat is enhanced, or injected with a saline solution, it will be clearly marked on the label. Non-Enhanced pork was chosen because we planned to brine the chops. If we used enhanced meat, the brining process does not work as well.
Our ingredient list was simple. We need to make a brine. Seasonings were John Henry’s Lemon Pepper and Nephews Haba Java Rub.
Brine Recipe Rule of thumb
- 1 Gallon of water
- 1 cup of salt
- 1 cup of sugar
- 1 tbl of herbs like oregano, tarragon or thyme.
Brining is becoming very popular. Search for a brine that you might like. Salt can be many different kinds and the sugar is anything sweet from honey to table sugar. Don’t use artificial sweeteners. They tend to turn bitter in brines.
John Henry is a brand of lemon pepper. Any one will do. Find one you like.
Nephews Haba Java is available at Palmetto Outdoor Kitchens or on line at:
Brine Pork chops for 2 – 4 hours. I you are not brining, season the chops and let them rest for 15 minutes or as long as you want. Season in the morning before you go to work, and they will be great when you grill out for supper.
Prepare a medium grill with a concentrated fire. Do this by stacking charcoal in the center of the grill, or off to one side. They call this a double zone fire. You have a hot area and a cool area. Gas grillers can achieve this by turning one burner on high and leaving the other side off or on low. Start the chops on the cool side and let them grill about 10 or 15 minutes to a side. After the last flip, move the chops to the hot side of the fire and sear on some flavor.
The biggest complaint about grilled pork chops is that they turn out dry and chewy. Brining will help but not over cooking the chops is the real solution. Have a meat thermometer handy and cook the chops to about 145 – 150 or so, remove them and let them rest a few minutes on the plate. Resting will help the natural juices redistribute in the chop and stop the cooking process. Serve with pride!
Two kinds of lamb chops were grilled out. The first was a Lamb loin chop, which looks similar to a mini T-Bone steak.
The other preparation was Lamb Lollipops or Rack of Lamb Tenderloin Chops.
The preparation was simple. For the lamb chops we used Montreal Steak seasoning and let the seasoning rest on the chops for about 4 hours to let it “bloom” on the meat. Again, double zone grilling about 10 minutes on each side on the cool side, then 5 minutes per side on the hot zone or sear burner. Cooked to medium rare to Medium. 140 – 150 degrees. They were delicious.
Lamb likes sage, thyme, and Rosemary. We didn’t use rosemary because Jack has an allergy. Your choices would be the best.
The lamb loins were spectacular. The preparation was simple. The special ingredient was Prime Steak Seasoning from Golden Toad.
Rub the rack of lamb with cheap yellow mustard
rub on a tablespoon or so of Golden Toad Prime Steak Seasoning
Rub on a tablespoon or so of fresh minced garlic.
Grill on the cool area of the grill for about 10 minutes starting meat side up.
Flip and grill again for 10 minutes
Move to the hot section of the grill or to a sear burner and produce a nice crust.
Rest the rack for about 5 minutes and cut into chops.
Enjoy it, this is a real treat!!
Here is one that I did on the Easter Show for GrateTV using a twist from Adam Perry Lang’s version in Charred and Scruffed
Here is the Link to the show: Lamb Lovers