pork chops moist?
Doug Mitchell
I grilled 6 thick, boneless chops on my Weber grill this evening. I
preheated to high then grilled them on direct medium heat for about 5 to 6
minutes per side. They weren't overdone as there was a touch of pink inside.
But they were too dry and not as tender as I would have thought they should
be. Any suggestions?
Doug
I hate spam @mn.rr.com Splinter
wine vinegar and a little garlic. 4 hours + and they always come off the
grill nice and moist.
"Doug Mitchell" <jm...@sprint.ca> wrote in message
news:LsWl7.3227$ua.5...@newscontent-01.sprint.ca...
K. Reece
the American public pork is leaner than it used to be and being leaner makes
it drier to start with. And if your grocery store is anything like mine the
highest grade of meat you can buy is select. I really miss choice meat.
Kathy in sw. Ks.
Bruce Cook
1) Try brining the chops first and then grilling
2) Cook to a medium/medium well done stage.
2) Add a pat of butter after grilling.
--
Bruce Cook
bdc...@home.com
"Doug Mitchell" <jm...@sprint.ca> wrote in message
news:LsWl7.3227$ua.5...@newscontent-01.sprint.ca...
Marlin
plenty hot. I salt and pepper (maybe some garlic), toss on direct high 4
min, flip onto indirect 5 mins. Done and moist every time (unless I get
distracted for 1 or 2 minutes, then its call in Hose Team Alpha).
<eskw...@SPAMBLOCK.shore.net> wrote in message
news:XZ4m7.607$v6.8...@news.shore.net...
> You are not using a high enough heat. Ditch the gas and use lump
> charcoal.
>
> --
> =========================================================
> --------...@shore.net------------
> =========================================================
Edwin Pawlowski
> And if your grocery store is anything like mine the
> highest grade of meat you can buy is select. I really miss choice meat.
>
> Kathy in sw. Ks.
Do you only have one store? Many do sell select, but some have choice. I
buy most all of my meat at BJ's Wholesale Club and they carry choice. I'm
not sure about Costco and Sam's club but you may want to check them out.
Ed
e...@snet.net
http://pages.cthome.net/edhome
Doug Mitchell
tpj3gi4...@corp.supernews.com...
> Agree with the higher heat, but I wouldn't toss my Weber Silver B. It gets
> plenty hot. I salt and pepper (maybe some garlic), toss on direct high 4
> min, flip onto indirect 5 mins. Done and moist every time
Help me guys and girls. I have it in the back of my mind that high direct
heat will dry things out. Why does grilling on a direct high heat (I did it
on direct medium both sides for about 5 and a half minutes) lead to a
moister result?
Doug
K. Reece
Edwin Pawlowski <e...@snet.net> wrote in message
news:KPim7.65$Pe1.27...@newssvr10.news.prodigy.com...
>
> Do you only have one store? Many do sell select, but some have choice. I
> buy most all of my meat at BJ's Wholesale Club and they carry choice. I'm
> not sure about Costco and Sam's club but you may want to check them out.
> Ed
> e...@snet.net
> http://pages.cthome.net/edhome
>
>
but I refuse to buy meat there. The nearest Sam's club is a four hour
drive, one way.
The only place I can get lump charcoal is at the hardware store and they
charge me 18$ for a 20 pound bag!!! Good thing it lasts awhile.
The disadvantages of living in the boonies!! LOL
Kathy in sw. Ks.
Joe Cummings
more slowly, which can let juices escape and dry out the meat.
~JC
Doug Mitchell <jm...@sprint.ca> wrote in message
news:%bnm7.3532$ua.5...@newscontent-01.sprint.ca...
John Miller
>
> As a matter of fact I do only have one store. Well, there's a Wal-Mart
too
> but I refuse to buy meat there.
Still, a good place to get cryovac packages, unless your objection is a
moral or ethical one.
--
John Miller
K. Reece
John Miller <j...@n4vu.com> wrote in message
news:9nddte$h89$1...@slb1.atl.mindspring.net...
store that smells like rotten potatoes. You know if they keep a low cost
item long enough that it goes bad they're doing the same in the high cost
department. I won't buy any produce or meat in this walmart store. The
produce usually has fruit flies. I've been in other walmart stores that are
a lot cleaner than this one.
We used to have two grocery stores besides the walmart but the smaller
independant store burnt down a few years ago and they've never rebuilt.
And of course since this is a rural area and not terribly affluent the
stores don't carry higher priced items because they don't sell. They do
however have one full length meat case devoted to tortillas.
And besides I can buy those cryovac packages of meat a lot cheaper by the
box at employee meat sales, DH is a supervisor in the world's largest beef
packing plant.
Kathy in sw. Ks.
gdi...@swbell.net
grill hot. Don't build a big fire. A small one on one side will do.
Put the chops on just long enough to get the grill marks on each side
(direct heat) then move them to the edges of the fire (outer edge of
the grill)(indirect heat)
Chef's put the on a grill for the marks and then move them to a 450 F
degree oven to finish them.
Glenn
On Thu, 6 Sep 2001 22:40:16 -0400, "Doug Mitchell" <jm...@sprint.ca>
wrote:
Mike Willsey
--
Sweets
http://communities.msn.com/bbqusa
"Doug Mitchell" <jm...@sprint.ca> wrote in message
news:LsWl7.3227$ua.5...@newscontent-01.sprint.ca...
Mike Willsey
Heat the meat hot and fast, pull off and let external heat move thru to the
center is whats going on.
--
Sweets
http://communities.msn.com/bbqusa
"Doug Mitchell" <jm...@sprint.ca> wrote in message
news:%bnm7.3532$ua.5...@newscontent-01.sprint.ca...
Tom Dowdy
"Joe Cummings" <cummi...@home.com> wrote:
> The high, direct heat sears the meat and seals more juices in; medium cooks
> more slowly, which can let juices escape and dry out the meat.
Incorrect. This has been disproven scientifically. Read Harold McGee's
_On Food and Cooking_ for the gory details. Meat seared on the outside
actually loses slightly more moisture than that cooked slowly.
However, high heat does lead to browning reactions, which result in
increased flavors and potentially a more moist mouth feel.
Mike Wink
"K. Reece" wrote:
> Edwin Pawlowski <e...@snet.net> wrote in message
> news:KPim7.65$Pe1.27...@newssvr10.news.prodigy.com...
> >
> > Do you only have one store? Many do sell select, but some have choice. I
> > buy most all of my meat at BJ's Wholesale Club and they carry choice. I'm
> > not sure about Costco and Sam's club but you may want to check them out.
> > Ed
> > e...@snet.net
> > http://pages.cthome.net/edhome
> >
> >
> As a matter of fact I do only have one store. Well, there's a Wal-Mart too
> but I refuse to buy meat there. The nearest Sam's club is a four hour
> drive, one way.
You buy meat at a Sam's but won't at a Walmart? I wasn't aware of much
difference between the two other than the size of the shopping carts.
CFancy
"Tom Dowdy" <do...@apple.com> wrote in message
news:dowdy-828A00....@news.apple.com...
The Maillard reaction.
Great source of info: On Food And Cooking
Cfancy
Scott Franz
Well then I must have a magic grill that defies science because when I cook
my boneless chops over a low heat, they are dry and when I use a real high
heat, they are as juicy as can be. If it's not the fact that they're seared
then it's something else. I'm not sure what you meant by "a more moist
mouth feel" but I do know that my plate is covered with juice from the
chops.
Scott
K. Reece
> > As a matter of fact I do only have one store. Well, there's a Wal-Mart
too
> > but I refuse to buy meat there. The nearest Sam's club is a four hour
> > drive, one way.
>
> You buy meat at a Sam's but won't at a Walmart? I wasn't aware of much
> difference between the two other than the size of the shopping carts.
I'm not driving 8 hours round trip just to buy meat. The nearest Sam's or
Costco or anything like that is four hours _one way_. I'll just get what I
can get at my local Dillon's.
Kathy
Kevin S. Wilson
To conteract the tendency of leaner pork to dry out, particularly when
cooked by inexperienced cooks, the pork manufacturers have begun
increasing the number of products that they inject with a brine. The
last time (and I may just very well mean the VERY LAST TIME) I went to
buy pork at Albertson's, the entire pork section was Hormel brand.
Every stinkin' package, including baby backs and spareribs, carried a
label saying that the meat had been injected with "up to a 12 percent
solution" of . . . well, brine. I stopped reading about then, though
earlier the label assured me that this was done to "ensure juiciness
and tenderness." Feh!
My wife and I both object to the taste and texture of the brined
chops. We won't buy them again, having purchased a couple packages by
mistake. And brine added to ribs? Sounds to me like a way to add cheap
weight.
We'll buy a freezer instead, and hunt up a local butcher or rancher.
Kevin S. Wilson
Tech Writer
Instructional Technology Center--Boise State University
But only a kook <drw...@socal.rr.com> would think I speak for my employer.
CFancy
--
"Scott Franz" <ma...@NOSPAMmn.rr.com> wrote in message
news:E%en7.286212$Jg.37...@typhoon.kc.rr.com...
I am a firm believer in searing the item properly; also in resting the item
after cooking to relax the muscle and redistribute the juices. I also
believe that these chops will benefit greatly by brining, rinsing afterward,
allowing to rest/dry at room temp to develop a pellicle, searing quickly,
cooking to desired internal temp, and resting til juices are redistributed.
AMOF, I just bought 24 12oz. pork "porterhouse" that I will treat in exactly
this manner. These will be served Thursday night with a quick sauté of
black-eyed peas, roasted garlic, and kale. I'll make some sort of compound
butter to brush on the chops right as they are about to hit the plate.
CFancy
CFancy
--
>
> To conteract the tendency of leaner pork to dry out, particularly when
> cooked by inexperienced cooks, the pork manufacturers have begun
> increasing the number of products that they inject with a brine.
In my town, Walmart is selling every bit of their BEEF with the same
treatment. I questioned the butcher who commented that the decision was out
of his hands and that they cut very little product in store now. He was
quite embarressed to say the least. I told him that I had to go elsewhere
to by beef now and he mentioned that he will as well.
How unfortunate.
Cfancy
T&L Mazzaccaro
Mike Wink wrote:
(snip)
> > As a matter of fact I do only have one store. Well, there's a Wal-Mart too
> > but I refuse to buy meat there. The nearest Sam's club is a four hour
> > drive, one way.
>
> You buy meat at a Sam's but won't at a Walmart? I wasn't aware of much
> difference between the two other than the size of the shopping carts.
At my Wal-Mart they now only sell prepackaged, salt brined pork and
beef. My Sam's Club still cuts their own meat, and a lot of their beef
is choice grade. There is a significant quality difference that is well
worth driving an extra 20 miles to get to Sam's.
Tony
showmee
done the same several times and rarely do things differently.
Kent
wrote:
>there is always the chance, that you had dry chops to beging with. I have
>done the same several times and rarely do things differently.
>
Interesting thread. We raise about 20 pigs every year with the kids
for 4-h. Usually do a pig roast and eat a lot of pork chops, steaks,
roasts etc.. year round. I have also been known to have some venison
in the freezer. Well my kids didn't like venison too much until I hit
on the following method which I also use on pork chops, and pork
steak.
This is done on a weber type grille.
Start standard charcoal (no lighter fluid!!!!) Doesn't take much.
Mix the following:
Basil
Sage
Garlic - (pressed)
Pepper (black, or chopped jalopenos, habineros)
Salt
Olive Oil - enough to wet.
No specific quantities, just vary to your taste.
Mix together and thoroughly coat the cuts of meat.
Place on hot grille.
Check the top of the meat. Once it starts to change color from red to
a paler color, flip and grille a few more minutes.
For pork check the meat next to the bone to make sure it is not red.
It can be very pale pink but not red.
For venison the meat can be somewhat red. (at least for me)
Serve.
Cooked this way my family cannot get enough pork and venison. Beef is
a distant third in popularity.
I think the key issue is do not overcook, not even a little bit.
Venison can go from tasty tender to liver leather in just a couple of
minutes. Pork just gets dry and tough.
A major variable is the meat quality. The pork industry has been so
successful in breeding lean pigs that it has gone too far. Make sure
your chops have enough fat on them. I think 1/2" is just about right.
When you buy pork be sure to get the red marbled cuts. The extremely
pale meat will always be dry.
This method is almost 100% sure for me. Occasionally I'll get some
meat that just isn't up to snuff or leave it on grille to long, but by
and large this is how i grill every sunday.
Just my 2 cents.
Kent
______________________________________________________________________________
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Interim Books
wrote:
>A major variable is the meat quality. The pork industry has been so
>successful in breeding lean pigs that it has gone too far.
It's not just that, but also many cookboks still contain the outdated
advice to cook pork to 180, vice the currently reccomended 160. (I.E.
very well done vice medium well.)
D.
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Peter
Also, as I remember from one of the TV chefs, organism's and nasties that
might reside within cuts of pork, are killed at 138°F. I take mine to
150°, for warmth, and for the fuzzies.
Its a matter of preference.
Some cuts, like butts and shoulders, still don't do their special BBQ magic
of falling apart until they've resided at 180° for a period of time
however. A simple loin, or chop, grilled hot and fast, finds its way to my
table at medium doneness. Overcooking pork, or any meat, as we all know is
a shame.
PC
dancertm
wrote:
>PC
>
>
>Interim Books wrote:
>
>> On Tue, 02 Oct 2001 18:16:05 -0400, Kent <not.an....@nowhere.com>
>> wrote:
>> >A major variable is the meat quality. The pork industry has been so
>> >successful in breeding lean pigs that it has gone too far.
>>
>> It's not just that, but also many cookboks still contain the outdated
>> advice to cook pork to 180, vice the currently reccomended 160. (I.E.
>> very well done vice medium well.)
>
Pork ia much more lean than most older cookbooks say. Depending on the
cut, 150 to 160. I use the same touch method as with chicken. Then you
push it and it springs back, it's done. For boneless chops, I treat it
like chicken breasts.